Had a couple buds over to help me move some furniture so I threw a hunk o' meat on the propane grill. Absolutely gorgeous tri-tip from locally raised beef. Hit it with Montreal steak spice with Dijon mustard as a binder. Reverse sear and I threw a stick of maple on top of the burner to get a little smoke going. At 110 I cranked two burners and gave it a nice char on both sides. Resting carried it up to 133. We had it sliced nice and thin on toasted potato buns with garlic butter braised onions, grainy mustard, and some mixed greens.
by TheRemedyKitchen