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I think tr-tip is one of those cuts that is best when grilled. Then again, as a true carnivore, I love everything grilled. ;-)

Make a dry rub with no sugar (that's very important). Use salt, garlic powder, onion powder, smoked paprika, dried rosemary/thyme, cayenne etc. Just about anything will work. But, the salt is the key.

Generously coat the meat with the rub and refrigerate for 4-6 hours.

Remove from the fridge and bring to room temperature. Prepare a basting sauce that is garlic and oil based. A flavored vinegar would work nicely if emulsified with something like mild mustard etc.

Place the meat over an intensely hot bed of coals and baste. Make sure to turn and then baste, not baste then turn. You don't want the oil to flare up the coals. Turn and baste every 1-2 minutes. Do not let the meat set on one side any longer than that. The dry rub and the baste will create a delicious blackened crust. When the meat reaches an internal temp of 120'f, its done.

Let is rest for 10-15 minutes and enjoy!

Good luck! :)
 
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