Favorite Tri-tip

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I really like this tri-tip. It is moist and has a lot of flavor. It uses a basic dry rub that most of us have the spices on hand for. I am heavy handed with dry rub, it acts as a sort of brine. It may seem like a lot of spice to put on but the crust will flavor the whole cut of meat as it is cooked and sliced. The mop you put on as it cooks is the key. It keeps it from getting dry and adds some extra flavor from the garlic and vinegar. The nice thing about a bigger cut of meat is that it is great for a crowd. There are pieces that are done to different degrees that pleases everyone. The ends are well done and the middle is rare. Everyone is happy. Serve with a potato or pasta salad.

Serves 4-6

1- 2 1/2 pound tri-tip (excess fat trimmed off)

2 teaspoon salt

2 teaspoons pepper

2 teaspoons garlic powder

2 teaspoon paprika

1 teaspoon onion powder

3/4 teaspoon cayenne pepper

For mop when grilling:

1/4 cup red wine vinegar

1/4 cup olive oil

4-5 garlic cloves (grated or minced fine)

1 tablespoon spicy mustard

Combine all dry rub ingredients in small bowl. Rub thoroughly through tri- tip. Cover and refrigerate for at least 4 hours. I try for overnight.

Heat grill on high. Place mop ingredients together in jar or container with tight fitting lid. Shake to combine.

Place tri-tip on grill and brush a layer of mop sauce on top. Cook for 4 minutes, flip and brush again. Continue this method until tri-tip reaches 125-130 internal in the thickest part.

Remove and cover with foil. Let rest 10 minutes before cutting and serving.

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