SteveL Posted 16 hours ago Report Posted 16 hours ago I cooked up a local farm Tri Tip using some techniques from Adam Perry Lang’s Charred and Scruffed cookbook. I generously applied a steak rub and then put W Sauce on top, rubbed it into a paste and let it rest like that for about 15 minutes. I made a chimichurri baste and let it blend overnight. I’ve been loving using a basting brush made with fresh herbs that I tie to a wooden spoon handle. I reverse seared it indirect initially at 275 off the heat, basted and turned it every 5 minutes until it got to 105 internal, then pulled it to let it rest. While resting I cranked the temp up to 550 and put the tri tip directly over the fire on the lower rack, turning it every minute and basting the newly flipped hot side. I pulled it at 125 and let it rest in a board sauce for 15 minutes before cutting it. After I cut it I poured the board sauce over the slices. OMG, fantastic! Sent from my iPad using Tapatalk 4
