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It happened - Tri Tip follow-up

PhiliciousPhilicious Posts: 162
in EggHead Forum
I had an earlier post yesterday requesting a marinade for a tri tip I found in the freezer.  Had the male vision and found a bottle of the stuff that Travis uses on his brisket.  So, threw her on for indirect until 130 IT and then seared her up.  Very good.
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  • TjcoleyTjcoley Posts: 1,046
    Sorry Phil, missed your post yesterday.  Better late than never, and maybe for future reference, I do a dry rub on Tri Tip:

    Tri Tip Roast Seasoning

    3 tablespoons table salt

    1 tablespoon granulated garlic

    1/2 teaspoon dried parsley

    1/4 teaspoon black pepper, medium grind

    1/4 teaspoon Accent (MSG)

    Pat the tri-tip dry with paper towels and apply a heavy sprinkling of seasoning all over the meat. There's no need to do this hours before cooking--season right after you start the fire in the cooker and let the meat sit at room temperature until you're ready to cook.

    Chop the parsley or crush it between your fingers to make it small enough to mix well with the other ingredients. Combine all ingredients and mix thoroughly.

    Looks like you didn't need much help.  Looks fantastic - nice cook.

    It's not a science, it's an art. And it's flawed.
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  • PhiliciousPhilicious Posts: 162
    TJ - Thanks, I'll try the rub next time. A Trader Joes and a Publix opened up in my town just a few weeks ago. They both carry tri tips on a regular basis which was not the case with the other stores around here. I'll be cooking these more often.
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