Spice Rubbed Tri Tip Roast Food

PASTRAMI-RUBBED SMOKED TRI-TIP

Steps:

• Combine the pepper, salt, coriander seeds and mustard seeds in a mortar and pestle and grind until coarsely ground. Stir together with the brown sugar, paprika, garlic powder and onion powder. Pat dry the roast with paper towels and evenly coat with the spice rub, making sure to get the sides as well. Put on a rimmed baking sheet, cover and let sit in the refrigerator for at least 30 minutes, ideally overnight.
• Heat a grill for indirect cooking to 225 to 250 degrees F. While the grill is heating, prepare a smoker box with hickory or mesquite wood chips. When the wood chips start to smoke, put the box on the back of the grill over direct heat.
• Put the tri-trip on the indirect heat side of the grill, leaving the dampers of the grill open. If your grill doesn't have a damper, leave a gap in the lid to let the air in but not let the smoke out. Using a probe thermometer, bring the meat to 130 degrees F, about 1 hour and 15 minutes.
• Let the meat rest 10 to 15 minutes, then slice against the grain and enjoy with BBQ sauce alongside.

TRI-TIP RUB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, combine garlic powder, salt and pepper. Mix together and coat both sides of tri tip.
• Sear both sides on hot grill then cook 20-25 minutes or until center is light pink. Slice at an angle.

HERB RUBBED SIRLOIN TIP ROAST

Steps:

• In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
• Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

SPICE RUBBED TRI-TIP

Steps:

• Preheat the grill to medium.
• Sprinkle each seasoning onto a cutting board. Take the tri-tips and roll them over the sprinkled seasonings, making sure to coat all sides evenly.
• Place the tri-tips on the grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until desired doneness. Remove the tri-tips from the grill and let the meat rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

TRI-TIP

Steps:

• Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.

SANTA MARIA TRI-TIP

Steps:

• Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
• Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
• Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
• Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
• In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.

ROASTED TRI TIP

Steps:

• In a small mixing bowl whisk together salt, pepper, ancho chili powder, smoked paprika and garlic powder. Rub over entire tri tip coating every surface.
• Let it rest at room temperature for 1 hour, or cover and refrigerate up to 24 hours then let rest at room temperature 1 hour. During last 15 minutes of resting preheat oven to 350 degrees.
• Place roast on an oven safe wire cooling rack then place rack over a rimmed baking sheet.
• Insert an oven safe food probe thermometer into roast into center of thickest portion. Set thermometer about 5 degrees shy of desired doneness temperature.
• Bake tri tip in preheated oven until it is about 5 degrees shy of target temperature,** about 40 to 55 minutes (bake time will vary quite a bit based on thickness of roast and desired doneness).
• Near the end of baking preheat a cast iron skillet over medium-high heat on the stovetop for about 5 minutes. Turn on exhaust fan.
• Add 1 Tbsp vegetable oil to the skillet.
• Sear the tri tip in the skillet until evenly browned all sides about 4 to 6 minutes total (it should rise about 5 more degrees while searing), and tri tip has reached desired doneness (I like about 130 to 135°F).
• Transfer to a cutting board, tent with foil and let rest 10 minutes (it should rise about 5 more degrees). Slice thin then serve.

SPICE RUBBED TRI-TIP ROAST

Steps:

• Gather the ingredients.
• Mix together spices-ground cumin, minced garlic, ground coriander, coarse salt, paprika, cayenne pepper, and black pepper-and olive oil in the mixing bowl.
• Make shallow slits along the meat and rub in the spice mixture.
• Place in a resealable bag anywhere from 4 hours to overnight.
• Preheat grill and slide tri-tips onto the rotisserie skewer .
• Secure prongs and place them on the grill on high heat for 20 minutes.
• Reduce heat to medium-high for the remainder of the cooking time or when the internal temperature is between 150 F to 165 F / 65 C to 75 C.
• Allow the roast to rest for 15 minutes before slicing.
• Serve and enjoy.