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CampCookCampCook Posts: 157
edited November -1 in EggHead Forum
I was inspired by the tri-tip posts last week. Did one tonight (sorry, no time for pics) I made a paste of dijon and minced garlic. Smeared the roast up good about an hour before the cook. At 250 dome waited for 125 internal then after 15 minute rest, I seared. Then thin sliced acrost the grain. Great flavor. Definitely will do it again.
Served with butter sauted mushrooms and garlic with wine finish, buttery carrots with macadamia nuts, and salad.[p]Room for improvement. I need to get my sears more even. I left the GURU pushing the flames for this one. I got some hot spot burns and other places with little crust.

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