Ended up dry brining it for a week(woops). I like cutting the fat cap off so I can season both sides and get a good sear, then throw the fat on top to render down. Wood is oak, of course.
Guess I didn't have any cotija for elote so Parmesan it is.
Built the grill a couple years ago. Made some adjustments like a two piece lid and hinged front door so I could do wood fired pizza on a piece of 1/4" steel.
Feel free to roast the roast or the grill, I love entertainment!
by WhatDo_IPut_Here
11 Comments
it’s our favorite saint
Other countries make food like this though
Thats a damn good tri tip.
Santa Maria Tri Tip.. my fave beef I make it often.
Love that type of grill.
What makes this a California thing?
Also since you asked for roasts, I gotta say that is a *crazy* uneven cook. One side is well done and the other rare. Hope you still enjoyed it though!
And you didn’t slice the whole thing with the grain, did you? Like, that cross section is just where you divided it up and then sliced the other way to serve?
Please say you cut against the grain after that first cut. 805❤️👍
Finally a man who knows how to slice it
Also in California, and have one of these dry brining in the fridge right now. Stoked to cook it in a couple of days. Yours looks fantastic!
Perfect!
Absolute perfection.