I love tri tip. I have a method for making it which is fool proof. I season them heavily with salt and pepper. Sous vide at 133 for about 2 hours and let cool completely on the counter. Then I fire up the grill with a big handful of soaking wet oak or hickory wood chips in a metal smoker box (or even just aluminum foil). Once it’s screaming hot and smoky, I sear the tri tip about 2 minutes per side with the grill lid closed to get some wood smoke flavor infused into it. Once it’s got a nice crust, pull and slice for serving immediately.
The smoke flavor really comes through without being acrid, and the seasoning penetrates throughout the meat. It’s a winner.
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I love tri tip. I have a method for making it which is fool proof. I season them heavily with salt and pepper. Sous vide at 133 for about 2 hours and let cool completely on the counter. Then I fire up the grill with a big handful of soaking wet oak or hickory wood chips in a metal smoker box (or even just aluminum foil). Once it’s screaming hot and smoky, I sear the tri tip about 2 minutes per side with the grill lid closed to get some wood smoke flavor infused into it. Once it’s got a nice crust, pull and slice for serving immediately.
The smoke flavor really comes through without being acrid, and the seasoning penetrates throughout the meat. It’s a winner.
Sexy how the tips just touched in that first pic