Ingredient List:
- 1–2 — A Cut Above, Natural 100% Angus Beef® “Tri-Tip”
- 4 oz/ea — Orange Crate Roast Beef Rub
- 1 bottle — BBQ Bath’s — Apple Chipotle Brine as directed!
- 1 pkg — More than Gourmet’s Demi Glace Gold as directed!
- 1 ea — Jaccard Tenderizer, Vacuvin Marinater,
- Sam’s Smoker Box and Lamson Slicer
- 4–6 — chunks Cherry Wood
Instruction:
Take well chilled and trimmed “Tri-Tip” and using the Jaccard, evenly puncture the open meat side ~ 7/8 of the way to the bottom of the meat, place the “Tri-Tip” into the Vacuvin Marinater add 1 qt of pre-mixed BBQ Bath’s — Apple Chipotle Brine, close up and pull a vacuum and set aside in the refrigerator ~1-1/2hr. Turn the Vacuvin Marinater regularly to coat all sides of the meat. Release the vacuum on the Vacuvin Marinater remove the meat, shaking off any excess marinade and coat the “Tri-Tip” with a lite to medium coat of the Roast Beef Rub, on both sides and the edges.
Preheat the grill to high heat (2–3 sec hand hold), with the cherry wood smoking and sear the punctured open face side of the “Tri-Tip” on the griddle on direct heat for ~ 4–6 miutens per side until meat surface is well browned. Start basting the “Tri-Tip” with the remaining pre-mixed BBQ Bath’s — Apple Chipotle Brine as needed to help the meat glaze and improve the bark crust! Then continue to baste and place on the grill surface to further mark & crisp the exterior, until the internal temperature is about 5° lower than rare to medium rare ~135–140° meat temp.
Remove the meat and let it rest ~15 minutes until the internal meat temp is 140–145°. To slice the “Tri-Tip” after it has rested, it is critical to have a super sharp Lamson slicer and at a 45° angle, slice down from the fat cap and across the grain of the “Tri-Tip”. Slices, should be in the 1/8″ to 3/16″ thin type of cuts. You can add a little fresh Demi Glace Gold just before serving.
Serve immediately.
Enjoy!!
