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First time with both and have to say this was a homerun!!! Started out when SWMBO went to Costco for a Packer Brisket but they only had flats. Well, she said they only had flats. That's all she could find so I made requested nicely that she ask the nearest Costco employee and he responds "Packers and flats are the same thing".......mmmmm.....ok. Then SWMBO threw out "See..this is why I hate buying meat...this is your job". So I say....."Yes Dear" because I've been married long enough to know when to pick my battles and this ain't even close. Long story short - she comes home with a Tri Tip 2 Pack. I wasn't quite sure how to do it so with a little bit of research I came up with the following which is a combination of several recipes:
Santa Maria Dry Rub:
4 garlic cloves finely minced (almost puree)
1/4 cup packed light brown sugar
1 Tbsp Kosher Salt
2 tsp Cumin
2 tsp Smoked Paprika
2 tsp Chili Powder
2 tsp Black Pepper (freshly cracked)
3/4 tsp Cayenne
I mixed all of the above and rubbed evenly on both. Covered with plastic wrap and refrigerated for 6 hours.
Got the egg stable at 350 and cooked indirect until internal hit 125 degrees. Removed tri tip from grill and placed on plate with foil tent while I removed plate setter and cranked egg temp to 600 (took about 2 minutes). Placed meat back on direct heat and seared for 90 seconds per side. Let the meat rest under foil tent for 20 minutes then sliced thin against the grain.
Meat was served with buns and choice of Chimichurri, creamy horseradish sauce or BBQ on the side.
I have heard of Chimichurri before but never tried it. Ohhhhhh my!!! I think I would eat my shoe if there was enough Chimichurri to dip it in. If you haven't made it before and like garlic then DON'T WAIT. RUn to the store and buy any cut of beef and the ingredients.....everyone (including your tastebuds) will thank you!!!
2 bunches Italian Flatleaf Parsley (about 5 cups)
1 head garlic (approx. 20 cloves)
1 1/2 Tsp Kosher Salt
1 tsp Black Pepper (freshly ground)
1 tsp Crushed Red Pepper
2 Tbsp Dried Oregano
1 tsp cayenne
1 tsp Balsamic Reduction
4 Tbsp Red Wine Vinegar
1/2 cup EVOO
1/4 cup water (approx. - may have been less)
I minced the parsley and garlic together on cutting board with chef's knife until finely minced. Placed in bowl then added the remaining ingredients. The water was added last to help acquire the desired consistency. I didn't measure water so above is approximate. The video link below was a big help although it's in Spanish (and long). http://www.youtube.com/watch?v=05J7bulp9WA
Sorry I didn't include pics but I wasn't planning on doing a write up since it was the first attempt but it was too good to keep to myself. It'll be a gameday regular around my house so next time I'll make sure and get lots of pics so we'll all know it really happened!!