First time cooking this, how should I make it? Is medium rare a good temp for it? Does it benefit from a marinade?
Why why?Cavender's Greek Seasoning is what I personally use on tri-tip (or any steak, really). I rub it in a little EVOO and then liberally apply the Cavender's. If you want to baste it, I would use an Argentine salmuera, which is essentially water and a LOT of salt, but I think basting is unnecessary if you're cooking it to medium-rare or medium.
Why? Because it tastes good. We're all going to die anyways, so who cares if it has MSG or other industrial fillers? At the end of the day, it tastes good, and that's what really matters, right? Most restaurant food is comprised of industrial fillers and low-grade products made to look better than they are. Quality is in the technique, not the ingredient.
As a farmer's daughter I couldn't disagree more! Everyone gets to die, not everyone really gets to live. Just look at this beautiful oregano harvested from our garden, no amount of msg can rival it. Greek seasoning at its finest.Quality is in the technique, not the ingredient.
I don't dispute that your oregano is beautiful, but I still love Cavender's - it's a delicious blend. I suppose the key to living is being happy however you define it. For me, it's Cavender's. For you, it's your homegrown oregano. Η καμήλα δε βλέπει την καμπούρα της.
I think The brine was your problem. Next time kosher salt, black pepper and granulated garlic. Straight to the Grill char then put off to the side with the lid shut cook to 125, rest and slice.So we made the tri tip! I dry brined it and washed off the brine, let it come to room temp. We grilled it and it was cooked beautifully at 130F. Served it with roasted veggies and baked potato. The verdict... meh... really it didn't thrill me much and it reminded me of an eye round with better mouthfeel. It was a bit expensive too, $9 per pound. I think I prefer steak, but I'm glad we made it so now I now what all the fuss is about.