Mikey wrote:Nice. Is this your first foray into tri tip?
Well, I've eaten my fair share before, but this was the first time I've done one on the Weber. As truman pointed out, I have been under-utilizing my grill. The biggest reason I have avoided using it for an extended indirect cook has been the top grill. It's all one piece so it could be problematic if I had to add more briquettes or wood chunks. I saw these and put a not so subtle hint out for my birthday. I believe these will perfect an already brilliantly designed grill.
I usually use Scott's Santa Maria seasoning, but I may give your mixture a try.
I think my mixture pretty much is their blend. That is the traditional Santa Maria rub. I think they might add some granulated onion to theirs. I use it on all beef roasts regardless. I don't use blended seasonings anymore mostly because none of them use Tellicherry peppercorns. I got that tip from Hazan in the fundamentals section at the beginning or her book.
Cook directly over the coals (not the wood) for 5 minutes or so on each side to sear, then move to the side and cook indirect at around 300 deg until 130 - 135 deg in the center. It takes maybe 30 - 35 minutes total cooking time. Then cover with foil to rest. You could do it this way with a Webber too.
Mine comes out looking a lot like yours on the outside, medium rare on the inside. More variation from outside to the center than yours, kind of like a very thick steak or a small roast, from the hotter temperature and shorter cooking time.
That is what I did except that I started indirect and seared at the end. The order probably doesn't matter much. My girls prefer medium so that was the overall target and I got a couple slices of med-rare at the center ranging out to well at the ends. They were all tender enough. I had my concerns with a low price point cut from a regular grocery store.
Got a recipe for those beans?
You bet. It's pretty quick and tasty. From Food and Wine:
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
10 garlic cloves, thinly sliced
1 scant tablespoon chopped rosemary
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground pepper
Two 15-ounce cans cannellini (or any white) beans, drained and rinsed
2 tablespoons chopped flat-leaf parsley
1 cup water (or chicken stock)
1/4 cup freshly grated Parmigiano-Reggiano
In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer. Stir in the beans, parsley and water and simmer until stewy, about 5 minutes. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.
It goes great with roasted meats and garlic bread.
