Awhile back, Jason @ Griffin’s Grub cooked up a mighty fine looking tri-tip. I had never tried my hand at this particular cut of beef before so I filed it away in the foodie lobe of my brain for future consideration. Fast forward a few weeks and I am standing in the midst of Costco’s meat department, completely overwhelmed. Seeing as how I didn’t need 20 lbs of brisket at that very moment, I wasn’t sure what to do. And then my eyes landed on this:
The elusive tri-tip, right before my eyes! I snatched it up and, since I was only looking to feed me and the hubby, I promptly wrapped up one of the tri-tips for freezing and future eats.
For the other tri-tip, I threw together a quick rub made from:
2 teaspoons each freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 tablespoon granulated garlic
1 tablespoon salt
I rubbed down the tri-tip…
And, since I had decided to sear first and then lower my temperature to finish, I heated my Green Egg all the way up.
I neglected to get a picture of the searing process but you can tell it was highly ineffective based on this picture, after I moved to indirect heat to finish.
(You might also note that I forgot my drip pan, as well. Obviously lost my focus. Perhaps I was fielding some child-related request.)
While I waited for my tri-tip to come to an internal temperature of 110 degrees, I basted it with 1/4 cup cider vinegar, 1/4 cup vegetable oil, and 1 tsp garlic olive oil.
When it hit the magic number
I pulled it off and let it rest for about 10 minutes. Then we sliced it up…
And served it with (of course) a oh-so-good salad.
The flavor was spot on but it definitely could have used a better crust. Learn from my mistakes — sear that sucker! Looking forward to another shot with my bonus tri-tip in the freezer.