We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
I cook tri tip all the time (grew up in CA). I've done them, direct, indirect, sear first, reverse sear. My favorite. Indirect at 250 or so until about 110 and then reverse sear. Pull at your desired temp. Tasty meal.
I like to do an easy board sauce with tri tip. EVOO, chopped jalapeño, cilantro, garlic, salt and pepper. (Any herbs work, whatever you like). Combine on your cutting board, put the finished tri tip on top, slice against the grain and mix all your pieces in the sauce/juice mixture. Tasty.
Here's a plated pic., together with leftover chili from last nite. The tacos were tasty, and wifey was happy, so success! I will try a different flavor profile next time, but for now, I'm gonna enjoy the effort.
Thanks for all the ideas and encouragement. Cheers.
Don't know anything about the mini, but I love cooking tri tip. I use the same homemade rub (brown sugar, cumin, chili powder, paprika, nutmeg, garlic powder, salt and pepper) I use for ribs and butts. Recently, I have been doing the reverse sear bringing the temp to about 115 before pulling for the sear. Last time I think I used raised indirect at about 275.
After the sear, I cut the tri tip on top of a board sauce. Sauce is simple; olive oil, fresh thyme (dried works too) cilantro, diced jalapeño and a little salt and pepper. Be creative, use flavors you like. Coat each slice in the sauce/juice mixture and enjoy.