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

TRI-TIP W/ CHIMICHURRI

  Date: August 22, 2009
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The Weber cookbooks seem to have the most tri-tip recipes of any of the ones I own. This recipe was courtesy of Weber’s Real Grilling. Of the three items I made that day (see also: HERBED POTATO PACKET & SWEET POTATO & PEEPER SALAD ) the so called main course was actually the easiest. The chimichurri sauce is used as both a marinade and a sauce and is very easy to make since the chopping is done in a food processor. The tri-tip is marinated with the sauce for 4-6 hours. The meat is direct grilled over medium heat for 10 minutes to get a nice sear and then is finished indirectly for 30-40 minutes. After a 10 minute rest the meat was carved & served with the chimichurri sauce. Tri-tip tastes like steak and eats like a roast: A great combination that was only enhanced by the chimichurri sauce.
Recipe Source:
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Meathead

Weber's Real Grilling:

Tri-Tip Steak w/ Chimichurri Sauce - Page 110
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

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