©1988

"showing a little Texas love to a Cali favorite"

Name: Tri-tip Cali Style
Yield: 8
Ingredients: 1 3-4 pound TriTip, rinsed and trimmed; 2 tbsp Sam's Chophouse Counter Seasoning; 2 tsp dried minced garlic; 1 tbsp olive oil; 1 small spritzer sweet vermouth; ¼ cup scallions, thin sliced on the diagonal

Yields8 Servings

1 3-4 pound TriTip, rinsed and trimmed

2 tbsp Sam's Chophouse Counter Seasoning(a good sub would be Montreal Seasoning)

2 tsp dried minced garlic

1 tbsp olive oil

1 small spritzer sweet vermouth

¼ cup scallions, thin sliced on the diagonal

Pull tri-tip, rinse and trim about an hour before beginning.

Coat tri-tip well with Counter Seasoning and dried garlic. Let stand 30 minutes to an hour.

Bring smoker up to 275° on coal and pecan (California would be mesquite).
Bring cleaned grill up to a sear temp of 500°.

This is going to cook a lot faster than you think, so use a meat thermometer or prob and keep an eye on it.

Place seasoned, room temp tri-tip in smoker. This is only going to be (depending on size) 40 minutes to 1 hour at most.
Pull at 120-123° and cover let rest, (Actually in the beginning this wasn't planned, it was just I was busy with a couple other things, but turned out so good, I kept it in the recipe).

EXAMPLE: I pulled at 121°, covered and checked the temp about 10 minutes later and it was 130°.

To finish, lightly coat tri-tip with olive oil (or could use tallow or any other fat you prefer).

Backing off fire, sear on ALL sides until a nice crust has formed. Mind any large flair ups.
Spritz along the way with sweet vermouth. And again just before covering.

You could serve it with an olive oil fresh cored garlic and parsley mix, or a chimichurri if you like. But my family prefers a pecan smoke and let the flavor of the tri-tip to come through.

CategoryBar Nothing Ranch, Beef, Sam\'s Chop House