The trick is to smoke the meat and not make the meat smoke

SICILLIAN HERB CRUSTED TRI-TIP

  Date: June 11, 2010
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This tri-tip recipe from Williams-Sonoma’s On the Grill looked like an interesting change of pace as far as tri-tip goes. Instead of a dry rub this one used something called Olio Santo. It amounted to a marinade made with olive oil and chopped fresh herbs. After marinading the herbs are brushed of the meat and retained. The meat is started on medium-high direct heat and finished using indirect heat. The left over solids from the marinade are placed on top of the roast while it is cooked indirectly. This makes for a spicy crust and smells amazing while it is on the grill. The roast was surprisingly spicy, until I remembered the two tbsp. of red pepper flakes in the Olio Santo. If you like tri-tip, like spicy and are looking for a different way to make tri-tip this recipe will fill the bill. The GRILLED POTATO SALAD recipe I made to go with it was the perfect side dish. Texas Toast with cheese rounded out the bill of fare.
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Recipe Source:
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Americas Hometown Favorites

Williams-Sonoma - On the Grill:

Sicilian Herb Crusted Tri-Tip - Page 101
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs