Robert-R
TVWBB Diamond Member
I have been wanting to try cooking a Salt-Crusted Tri-Tip for some time & had been waiting for a sale.
So when one came up.... I asked the dude at the meat counter for an untrimmed Tri-Tip with a fat cap on one side.
He went through all the ones in the display case & they all had areas that had been trimmed. Finally, he says wait while I go check in back.
He returned a while later with one that was perfect for my use. It was huge - biggest one I've ever seen. Why not?
Trimmed the fat off one side.
& prettied up the other.
Pressed rock salt into the fat until I had very thick layer.
The XL with Weber briquettes for fire & pecan for smoke. Temp at the grate was 285*. Grilled indirect with the fat side up until the meat was at 120*.
Moved the roast to the hot side of the grill & salted side down for about 7 minutes.
Fire in the hole!
Removed the meat & whacked it a few times with a spatula to knock the salt off it. Loosely tented with foil & rested for 15 minutes.
A few slices.
Some avocado, tomato, crash potatoes (thanks Cliff) & chimichurri for the plate.
Time To Eat!!!
Damn good!
fwiw - recipe by Steven Raichlen - "Planet Barbeque!".
So when one came up.... I asked the dude at the meat counter for an untrimmed Tri-Tip with a fat cap on one side.
He went through all the ones in the display case & they all had areas that had been trimmed. Finally, he says wait while I go check in back.
He returned a while later with one that was perfect for my use. It was huge - biggest one I've ever seen. Why not?
Trimmed the fat off one side.
& prettied up the other.
Pressed rock salt into the fat until I had very thick layer.
The XL with Weber briquettes for fire & pecan for smoke. Temp at the grate was 285*. Grilled indirect with the fat side up until the meat was at 120*.
Moved the roast to the hot side of the grill & salted side down for about 7 minutes.
Fire in the hole!
Removed the meat & whacked it a few times with a spatula to knock the salt off it. Loosely tented with foil & rested for 15 minutes.
A few slices.
Some avocado, tomato, crash potatoes (thanks Cliff) & chimichurri for the plate.
Time To Eat!!!
Damn good!
fwiw - recipe by Steven Raichlen - "Planet Barbeque!".
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