Friday, May 24, 2019

Tri Tip

LA Grilled Tri Tip
8 - 12 Servings
1 whole tri trip
coarse sea salt to taste
Savory Spice rub - recipe following:
   Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger, ground
1 tablespoon brown sugar

Season the roast with salt and set to the side
Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, and process until seeds crack. Add the remaining spices and sugar and process until seeds are coarse and all ingredients are well mixed. 
Sprinkle meat with the rub and massage lightly all over. Cover and refrigerate overnight. 
Remove from refrigerator 1 hour before cooking.
Prepare a charcoal grill or heat a gas grill to high. Place roast on grill and sear one side 6 to 8 minutes, checking for flare ups. Turn the roast and sear on all sides for the same amount of time.
Lower the gas grill to medium or move the meat to a cooler part of the charcoal grill. Turn meat and cook another 8-10 minutes. Flip and continue cooking on each side in 8 - 10 minutes intervals.
A 2 pound roast will require 20- 25 minutes total cooking time. The roast is ready when the thermometer inserted into the thickest part of the meat reaches 130 degrees.
Rest roast on a cutting board 10 - 20 minutes before cutting. Slice against the grain.

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