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My husband said bbq restaurants always overcooked tri-tip so he never liked it. I took that as a challenge to learn to cook a good tri-tip.
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My husband said bbq restaurants always overcooked tri-tip so he never liked it. I took that as a challenge to learn to cook a good tri-tip.

My husband said bbq restaurants always overcooked tri-tip so he never liked it. I took that as a challenge to learn to cook a good tri-tip.

by Rach_CrackYourBible

18 Comments

  1. Rach_CrackYourBible

    The recipe instructions are longer than the character limit for a post so I’ll just link it.

    Blackened tri-tip salad with grilled radicchio:
    https://www.chefsteps.com/activities/blackened-tri-tip

    Ingredients

    • 35 g Brown sugar, divided

    • 25 g Molasses, light (mild flavor)

    • 20 g Worcestershire sauce

    • 15 g Smoked salt, divided

    • 12 g Black pepper, freshly ground, divided

    • 5 g Liquid smoke

    • 1 Beef tri-tip, (about 1 kg; 2.2 pounds)

    • 9 g Dried orange peel, finely ground

    • 2.5 g Cinnamon, ground

    • 2.5 g Allspice, ground

    • 2.5 g Cumin seeds, ground

    • 2.5 g Mustard powder

    • 1 g Rosemary, dried, finely ground

    • 1 g Red pepper flakes, finely ground

    • 30 g Neutral oil, plus extra as needed

    • 2 Radicchio, heads, quartered lengthwise (about 275 g)

    • 2 Gem romaine lettuce, heads, halved lengthwise (about 225 g)

    • 1 recipe of Grilled Tomato Vinaigrette, divided

    • 150 g Cherry tomatoes, quartered

    • 65 g Red onion(s), (1/4 medium onion) thinly sliced

    • 40 g Pine nuts, toasted

    • 22 g Basil, fresh leaves (about 1 bunch)

    • 56 g Goat cheese, such as Humboldt Fog, crumbled, optional

    Grilled tomato vinaigrette:
    https://www.chefsteps.com/activities/grilled-tomato-vinaigrette

    Ingredients

    • 8 g Fennel seeds

    • 240 g Sherry vinegar

    • 24 g Sugar

    • 1 Tomato(es), large beefsteak (about 425 g; 15 ounces)

    • 4 g Kosher salt, plus extra as needed

    • 0.5 g Black pepper, freshly ground, plus extra as needed

    • 110 g Extra-virgin olive oil

    The only deviations were using a regular tomato because the stores didn’t have a beefsteak tomato in December and using a gas grill + liquid smoke because I don’t own a wood grill.

    I skipped the optional goat cheese because my husband doesn’t like it.

    This recipe is pretty involved. I dehydrated my own oranges for the rub and it was in the sous vide at 131°F for 25 hours before finishing on the grill. This is not a same day dinner.

    It was delicious.

  4. TBagger1234

    Your husband sounds high maintenance. Marry me instead 😘

  5. mlong14

    I love your commitment and passion. It shows and I’m so jealous of your husband. Thanks for sharing a beautiful feast.

  11. GuitarMurky305

    Killer presentation. Looks stupendous!🧐

  16. willhelpyounow

    second photo spreading the tri tip like some coochie

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