The trick is to smoke the meat and not make the meat smoke
Date: February 02, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The finished marinade is added to the meat and refrigerated for 8 hours.
Tri-tip (triangular tip) is the very bottom piece of the Bottom Sirloin primal cut
The meat is seared on direct medium heat
The meat is taken to 135 degrees under indirect medium heat.
The roast rested briefly before carving.
The marinade helped keep the roast incredibly juicy. I cut it at angle like a London broil roast.
Rosemary & garlic fries and green beans were the sides for the rosemary tri-tip.
Slicing the meat at an angle produced wide tender slices.
This was the first time I’ve had tri-tip it certainly won’t be the last.
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I’ve always been curious about tri-tip, a somewhat rare cut of meat you typically find on the west coast and specifically California. I had looked for it off and on for years with no success. Recently a local butcher expanded and I figured no harm asking. They keep a few tri-tips in and I couldn’t wait to try it. I didn’t even wait for the weekend I made it on a Monday. The recipe from Weber’s Big Book of Grilling called for it to spend 8 hours in a tangy marinade before grilling. The meat is seared using direct medium heat and is finished off using indirect medium heat. While I was impressed with this recipe, I was even more impressed with the tri-tip. It was moist and tender and surprisingly inexpensive for something that is rare and hard to find.