Searing the last side of my tri-tip roast. This is as close as I can get to perfection.
Posted Feb 23, 2020, 5:43 AM UTC
114
That looks amazing, reverse sear on tri tips is the way to go
2
As a native Californian whose grandma lived in Santa Maria, and whose childhood meals revolved around tri-tips, I approve. :) looks great
2
Thanks for the kind words! I've been in California for the last 5 years now and only discovered tri tip roasts about a year ago. I've been missing out! But all the more reason to make one every other weekend!
3
Smoked for 1 hour at 295, with 2 1/2 chunks of hickory on a weber kettle grill.
2.6 pound tri tip roast from stater bros for $5.99 pound. Dry brine for 3 hours, garlic and freshly cracked pepper rubbed on just before smoking.
Flipped three times on a 20 minute interval and took it to an internal temp of 130. Served with some fresh home-made chimichurri though my guests elected to eat half by itself which I consider a win even though the chimichurri came out great as well.
I followed meathead Goldwyn's recipe from https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe