Sunday's Garlic Studded Tri Tips

lilwooty

Sunday I was asked to do tri tip for the in laws 55th wedding anniversary.  Decided to stud them with garlic cloves this time.

After slicing the cloves into slivers and inserting them in the meat, I hit them all with raising the steaks rub.

Last time I did tri tip, I grilled them raised direct on the XL, but this time I did not go raised.  Direct at about 400 degree dome temp.

The smaller ones were pulled after 20 minutes on each side.  130 degrees int. temp.  The bigger ones stayed on another 5 minutes.

Sorry no plated shots.  I had to pack them up and transport them to the party, but everyone raved about them.  I got 3 kisses and a marriage proposal.  The ladies liked them too!  Hah! JK

 

 

 

Judy Mayberry

That is the way I made them for the first couple of years I made tri-tips. The garlic slivers give it a delicious flavor throughout. Now I make it short and sweet with a Santa Maria rub, but you've just given me a nudge to get "chef-y" again.

lilwooty

I really like the garlic slivers too. It reminds me of when I was growing up, my mom would always do sirloin roasts that way. To me the fresh garlic adds a flavor profile that you just can't get from granulated garlic. A little time consuming but worth it from time to time.

Black_Badger

Yep, that reminds me of the good old days (like last year, haha). Did you cut into the tri tip to put in the garlic, or just brute force them in?

Cheers

B_B

lilwooty

@Black_Badger I sliced the cloves into spears and took a knife and poked into the meat and then give the knife a little twist to open a small pocket, then stuff the spear in.  I put one about every 3 inches apart or so.  I see you are from SoCal so you probably know your way around a tri tip.  I am from NorCal.

jaydub58

Well, then you're closer to me than @B_B is.

But you're both safe! 

)