Ten Spice Tri-Tip

RhumAndJerk

First of all, this is not my recipe. Someone here at the forum either sent it to me or posted it. If it looks familiar to anyone, please give credit where credit is due. This is verbatim.[p]Ten Spice Tri-Tip[p]Marinade (for one tri-tip)[p]½ cup Olive Oil
2 Tbsp Garlic, Chopped
2 Tbsp Chili Powder
1 Tbsp Black Pepper
1 Tbsp Cumin
1 Tbsp White Pepper
1 Tbsp Oregano
1 Tbsp Paprika
1 Tbsp Fresh Thyme, Chopped
1 tsp Cinnamon
2 tsp Garlic Powder
1 tsp Celery Salt
1 tsp Dry Mustard
1 Bunch Fresh Cilantro, Chopped[p]Directions:
Combine all ingredients in a bowl and mix well. Rub spice mixture on all sides of Tri-Tip. Marinate for 12 hours. Grill over high heat for ten minutes, searing each side. Lower Heat to medium and continue to grill for 20 more minutes until the internal temperature reaches 125 degrees. Let rest for 10 minutes.[p]Now here are my notes. I did not have Celery Salt, so I used 1 tsp of Celery Seeds and some Kosher Salt. I let the roast get to 135 and it was still rather cool in the center. I may take it to 145 next time. I also used a big chunk red oak to add some flavor.[p]Enjoy and Thank you to whomever originally gave me the recipe.
RhumAndJerk

Unknown

RhumAndJerk,[p]That recipe sounds very familiar to me. I believe it came
from out here in CA, from a restaurant whose name evades me. Maybe San Ysidro Ranch near Montecito/Santa Barbara. I'll have to see if I can track it down.[p]I tried it a year or so ago and found that while it was good, it didn't merit the work that had to go into it.[p]For me, and I have been grilling these things for over twenty years, nothing beats trimming every bit of fat and membrane off, shaking (generously) with Lemon Pepper and following with Garlic Salt. No sear needed and grilling over a relatively low heat for some 45 minutes, turning whenever you see fit. This yields a very juicy roast with
lots of pink inside. Our clients love 'em.[p]Sespe Pete
"Pick Our Bones BBQ"

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RhumAndJerk,[p]A mind like a steel trap!.....left out too long in the rain! Yes, the recipe came from San Ysidro Ranch, Chef Jamie West. Published as part of a weekly recipe/cooking show on Santa Barbara's local TV -- KEYT-TV. The recipe is no longer listed on their web site (timed out), but others are.[p]Go to www.keyt.com. Click on upper right icon "Key News this morning".[p]I may have been the one to post that recipe, but don't know, any longer.[p]Sespe Pete

RhumAndJerk

Sespe Pete,
Wow, those are some nice looking recipes. Especially since Avacados are in season right now.
R&J