Tri-tip Recipe

How to make it

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• I use my chicken shears to punch holes in the roast. I punch a hole and then twist the scissors to open the hole. I knife or screwdriver will also work.
• Once the holes are done, heavily sprinkle on the seasoning.
• Using a cup of water, drizzle water on the roast to take the seasonings into the holes.
• Sprinkle a second coating on the roast and rub in.
• Cover with plastic wrap and marinate overnight.
• Remove from the refrigerator at least an hour before cooking.
• Completely wrap in heavy duty foil with the fat layer down.
• I cook on the grill on one side without heat. It is cooked using indirect heat and only cooks about 45 minutes. About half way through I light the gas flame under the roast on low for 5 minutes then turn off the flame under the roast.
• Use a instant heat thermometer and remove with the temp reads 120 degrees tg get a roast as picture. The tip will be cooked more than the rest.
• Allow to rest for 15-20 minutes once removed.
• There will be a wonderful collection of juice in the tin foil. I like to slice the meat then dredge the slices in the juice before placing on the plate.
• If there are left overs, I slice the whole roast and put all the juice in the container. It is great heated the next day or two by putting some on a Styrofoam plate and nuking it for about a minute.
• Here is the web site for the seasoning:
• www.spadelranch.com/
• They offer a free sample.