Ken’s Salinas Valley Cowboy Tri TipFeatured by Mission Trail Vineyards in the Gold Wine Club.
One well marbled, Tri-Tip
3 tablespoons Garlic Powder
3 tablespoons Fresh Ground Pepper
3 tablespoons Kosher Salt
½ Cup Red Wine
½ Cup Beef Broth
Smoke Chips/Chunks, oak (preferred) or fruit wood
Apply rub generously over both sides of the Tri-Tip. Cover with plastic wrap and allow the meat to assume room temp. Prepare your fire. The cowboys of Monterey County would cook this meat slowly over an open fire fueled by oak logs. The smoke kisses the meat during its cooking and imparts a unique flavor. If cooking with charcoal, use indirect heat method and place wood chunks on the coals. For gas grills, use the indirect method and add wood chips to the smoke box or make a couple of tin foil packets of chips. Let the Tri-Tip cook on its side for approximately 40 minutes or until the meat appears to be cooked about half the way through and baste the meat a couple of times during that time and once right before you flip the meat to the other side. Let cook on this side for about 20 minutes or until the meat feels slightly firm or until the meat reaches an eternal temperature of 135˚. Allow the meat to rest, covered for 15 minutes. One of Tri-Tip’s greatest features is that there is a piece for everyone; the ends will be more done and the midsection will be rarer. Tri-Tip tip: It is very important to cut the meat cross grain into thin slices (1/4 to 1/2 inch thick).
This is a robust dish packed full of flavor and is needs a big full flavored wine. I found that the 2006 Syrah cozies up nicely next to this typical California Coastal dish. Enjoy! —Ken Rauh