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Barbecue | |
✓ 2 (3-pound) tri-tip roasts Basting Sauce, recipe follows Seasoning Salt Mixture, recipe follows Seasoning Salt Mixture: 2 teaspoons freshly ground black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper 1 teaspoon onion powder 4 tablespoons granulated garlic 6 tablespoons salt (rock/churrasca salt use less if kosher/sea and even less if iodized) Basting Sauce: 1/2 cup red wine vinegar 1/2 cup garlic-infused vegetable oil Whisk together vinegar and oil in a small bowl. | |
| Mix seasoning salt ingredients in a bowl. Heat a grill to low. Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain. | |
Unrated | |
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