Tri Tip Recipe

[dags]

Cheers Badrock,

After hearing the Homer Smith show I was wondering what Tri Tip was, now I know. In Aus that would most probably be labeled Rump.

Cheers DK

[bikefoolery]

Bottom Sirloin, as highlighted in the picture.

I live in Santa Maria... Hmm Tri-Tip. I've been perfecting my methods for the last couple years since I moved here. Great to have a couple home brews while grilling with friends.

I soak the cut in a litttle vinegar to open up the meat, then a little Olive oil, and then rub it down with coarse salt(mostly), coarse pepper, paprika, chili powder, and garlic powder.

I then sear the meat on both sides of the cut, 7-10 minutes on the fatty side, 5 minutes on the other. Then indirect heat, flipping every 7-8 minutes, and light coating with an olive oil/ apple vinegar mix. I cook till the center is around 140-5, and let it rest about 10 minutes before slicing. When done, the salty outside really compliments the meat. Goes well with IPA.

The Fool

[Dirk McLargeHuge]

See, this is what makes BBQ fun: all the different ways we put fire to meat! And I didn't even smoke a brisket this year!