Hello all,
There's some interest by Canadian members in the tri tip cut, but it's not one we see in the supermarkets. I really like this cut. Special order only, I get mine from my fav butcher in Balzac, which is just down the road a piece.
It's becoming one of my favourites as it's reasonably lean and flavourful. The one I grilled yesterday weighed in at 2.75 pounds, needed a bit of trimming. I bought a second roast that looks about 3 lb or so, it went to the freezer.
Here's the start, roast is trimmed and scored. I don't remove every bit of fat...
I made a wet rub based on Kevin K's in the high heat brisket compilation. Since I am the only one in the house that likes jalapeno, I modded that recipe - left out the pickled jalapeno & juice and instead added 1/4t smoked paprika, 1/2t ground roasted cumin, and 1T aleppo chile. Slathered the roast and in the fridge for 6 hours or so.
Before going on the grill I hit it with some home made rub...
On the grill we go, a full chimney of Dragon Breath lump is there..
I grill this direct for about 5 mins each side, then go indirect until the internal temp is 130 - 135. Part way thru the cook I added a small piece of oak stave for smoke wood. A friend of mine hooked me up with a supply of old oak from a retired wine barrel. It's very mild.
Once the roast finished, it was off to rest while the veggies went on.
Who knew our cheap grill top wok would fit on the Weber grate ??
The tri-tip is a funny cut, kind of triangular. For people cooking one for the first time, it pays to see where the grain of the meat goes before cooking. This is a cut that needs to be sliced across the grain. Here I am separating the roast in two pieces for easy carving across the grain. It's not hard to see when you know it's there, this makes it easy for others at our house.
So after all this, here we go on the plate. There's some leftover beans from an earlier HH brisket, the grilled bell pepper, mushroom and onion (seasoned with S&P, olive oil, and oregano) and a simple romaine and tomato salad along with the sliced tri-tip.
This turned out to be a great meal. Gotta love tri-tip. And yes, I had seconds.
Thanks for looking, enjoy the rest of your summer.
There's some interest by Canadian members in the tri tip cut, but it's not one we see in the supermarkets. I really like this cut. Special order only, I get mine from my fav butcher in Balzac, which is just down the road a piece.
It's becoming one of my favourites as it's reasonably lean and flavourful. The one I grilled yesterday weighed in at 2.75 pounds, needed a bit of trimming. I bought a second roast that looks about 3 lb or so, it went to the freezer.
Here's the start, roast is trimmed and scored. I don't remove every bit of fat...
I made a wet rub based on Kevin K's in the high heat brisket compilation. Since I am the only one in the house that likes jalapeno, I modded that recipe - left out the pickled jalapeno & juice and instead added 1/4t smoked paprika, 1/2t ground roasted cumin, and 1T aleppo chile. Slathered the roast and in the fridge for 6 hours or so.
Before going on the grill I hit it with some home made rub...
On the grill we go, a full chimney of Dragon Breath lump is there..
I grill this direct for about 5 mins each side, then go indirect until the internal temp is 130 - 135. Part way thru the cook I added a small piece of oak stave for smoke wood. A friend of mine hooked me up with a supply of old oak from a retired wine barrel. It's very mild.
Once the roast finished, it was off to rest while the veggies went on.
Who knew our cheap grill top wok would fit on the Weber grate ??
The tri-tip is a funny cut, kind of triangular. For people cooking one for the first time, it pays to see where the grain of the meat goes before cooking. This is a cut that needs to be sliced across the grain. Here I am separating the roast in two pieces for easy carving across the grain. It's not hard to see when you know it's there, this makes it easy for others at our house.
So after all this, here we go on the plate. There's some leftover beans from an earlier HH brisket, the grilled bell pepper, mushroom and onion (seasoned with S&P, olive oil, and oregano) and a simple romaine and tomato salad along with the sliced tri-tip.
This turned out to be a great meal. Gotta love tri-tip. And yes, I had seconds.
Thanks for looking, enjoy the rest of your summer.
