Tips of 3

   There's probably one million delicious ways to make Tri-Tip. Ever since we got this small Weber, I have been constantly experimenting with different BBQ techniques. Lately, I've been trying many dry rub recipes, so today I wanted to try something a little different:

Garlic
Onion
Paprika
Red Pepper
Soy**
Molasses
Sesame Seeds

   Puree the garlic and onion, then mix in the remaining ingredients to make a thick BBQ sauce (the consistency of apple sauce). Salt and pepper the Tri-Tip, then put it over a small charcoal fire with wood bits. Coat the top of the cow with the sauce. Put the lid on and smoke (make sure the vents are open in the BBQ or the fire may die).

   Check on the meat after about 30 min or so, and add more sauce if the meat appears to be dry. I use this handy link for checking doneness. I like it with a little bit of pink. 

   Remove the meat from the grill when you are satisfied with the amount of burn. Wrap in aluminum foil and let rest for 10 min before slicing. 

   Whip up a quick dipping sauce, if so inclined. Ketchup, molasses, and hot sauce make a good base and you can get creative from there. I like a little worcestershire, rice vinegar, and a drop or two of natural smoke flavoring. Dunk the meat in sauce and enjoy!

   Roasted red peppers, veg and garlic bread make tasty accompaniments. 

Yum!

** don't you know yet?