Chezmatt
Full Fledged Farker
- Joined
- Jun 5, 2011
- Location
- San Francisco, CA
I got my first Giants game of the season this weekend, and that put me in the mood to cook outdoors. What better way to start the BBQ season than with tri-tip?
To try something new, I rubbed it with the "basic rub" from the Wicked Good Burgers book. It was good but, to be honest, nothing special. I also made the "pit sauce" from that book. It was easy to make and very good. It's ketchup and Worcestershire based, with a little bit of heat.
Anyway, on to the cooking. I did a reverse sear on the grill, cooking it on indirect around 250-275 until I got an IT of 125, then searing it on "as-hot-as-the-grill-can-get" until it looked done. Here is the result:
I recently picked up a new brisket-carving knife, which I have been waiting to try out. Here it is, with a chef's knife for size comparison. As you can see, this thing is huge:
The knife worked great, allowing nice, even, thin slice of tri-tip. Here is it is sliced:
I served it with green-chile-and-bacon cornbread and baked sweet potato fries. All in all, it was a great start to the spring. Hopefully, it will be the first of many, many cooks this year.
To try something new, I rubbed it with the "basic rub" from the Wicked Good Burgers book. It was good but, to be honest, nothing special. I also made the "pit sauce" from that book. It was easy to make and very good. It's ketchup and Worcestershire based, with a little bit of heat.
Anyway, on to the cooking. I did a reverse sear on the grill, cooking it on indirect around 250-275 until I got an IT of 125, then searing it on "as-hot-as-the-grill-can-get" until it looked done. Here is the result:
I recently picked up a new brisket-carving knife, which I have been waiting to try out. Here it is, with a chef's knife for size comparison. As you can see, this thing is huge:
The knife worked great, allowing nice, even, thin slice of tri-tip. Here is it is sliced:
I served it with green-chile-and-bacon cornbread and baked sweet potato fries. All in all, it was a great start to the spring. Hopefully, it will be the first of many, many cooks this year.
shortly.
