Yield: 1 servings
|1||Tri-tip roast; 2-3 lb.|
MIX 40-40-20 RATIO
The guy who owns the Red Oak BBQ-B-Q Company in Santa Fe Springs, CA was grilling this meat as a demonstration at the 1997 California BBQ Championships and he told me how to do it.
Take a 2-3 lb. tri-tip roast and trim off the fat. Cut the meat into chunks the size of a small woman's fist and rub with a mixture of salt, black pepper and garlic powder, in a 40:40:20 ratio. Let the meat sit in the refrigerator, in a plastic bag, for at least 4 hours.
He grilled the meat over medium-hot mesquite coals. He was turning the chunks of meat constantly, moving them all around the grill. He pulled them off when the inside was medium-rare and the outside was well-done. Grilling time was about 20 minutes. This is a pretty tender piece of meat, so it doesn't need long cooking. He chopped the chunks into bite-sized pieces and served it covered with salsa fresca. Fresh salsa is a must--don't use the bottled stuff. Make your own or you can usually buy it in the deli section of most supermarkets, at least out West. See recipe for "Bill's Salsa Fresca".
Posted to bbq-digest by "wight" <wight@...> on May 7, 1999, converted by MM_Buster v2.0l.