I really cut back on the food front, but I still make tri-tip! My recipe hasn't changed since the last time I posted about it, and it likely never will, because I think I have found something that is nearly perfect to me. I always thought it was strange when my dad would tell me that his favorite restaurant is his house… I can honestly say that this is my favorite piece of meat, without exception.
Here are some pictures of last Saturday's creation. Cooked at about 300, taken off the grill at 135, rested in foil for 20 minutes. Enjoy!
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