One item we do not find in Florida and I have never found before is a tri-tip roast. My California and West Coast bloggers mention it often. I have longed for it for years. A trip to our Missoula, Montana, Costco, brought us face-to-face with tri-tip roasts. Of course, I remembered Debbie at A Feast for the Eyes. We had it twice this summer and enjoyed it tremendously. I am now wondering what kind of response I will get from my Florida butchers when I ask for a tri-tip roast. We loved it!!!
For a 2 pound roast
6 garlic cloves, minced
2 tablespoons olive oil
3/4 teaspoon Kosher salt
2 cups wood chips
1 teaspoon pepper
3/4 teaspoon garlic salt
Pat dry the roast and poke 20 times on each side with a fork. Combine garlic, oil and salt. Cover with plastic and refrigerate 1-24 hours.
Soak wood chips (we used alder and cherry). Heat your charcoal briquet's on one side of the grill.
Wipe the garlic off the roast and rub with pepper and garlic salt.
Grill over the coals for 5 minutes on each side. Scatter wet wood chips over the coals. On the cooler side of the grill...the one without wood chips, place the roast. Cover the grill and cook for 20 minutes. DELICIOUS!!!
Of course, to go with a fantastic main dish like this, you need a great wine.
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