Tri-tip has become quite popular around here. Like the ROSEMARY TRI-TIP
, this recipe also came from Weber’s Big Book of Grilling
. It is based on a traditional tri-tip recipe made famous in the Santa Maria California area. You apply a spicy rub prior to grilling. The meat is seared using direct heat for about 10 minutes. Then it is moved away from the flame and finished using indirect medium heat. Smoke flavor was added via some oak chips in my smoker drawer. I took the meat to 140, which is 5 degrees over the recipe temp and I let it rest 10 minutes, which is 5 minutes longer than the recipe calls for. The finished roast was moist and cut it with a fork tender with a surprisingly spicy crust. The salsa which had some medium hot peppers in it had a nice little kick too.