Paleo-Playoff Party? Charcoal Grilled Hickory Smoked Tri Tip with Sagmorillio

Sunday, May 31, 2009
By jc

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Ok, if you have a party of five or more hungry paleoliths that want to watch this seasons hockey or basketball playoffs, what do you feed them for dinner? Hit them them with charcoal, or gas grilled, hickory smoked tri tip.

The tri-tip are the tips of the sirloin, and have properties of both a steak and a roast. It is a less expensive cut than outright sirloins, and have an interesting chewy, meaty texture when grilled and smoked. Ask your favourite butcher for tri tip. It is not a common cut, but most gastro-savvy butchers carry the cut.

Match this with Salmoriglio, a pesto like dipping sauce from Sicily, and a sicilian salad, and you have a paleo-sports lovers dream dinner.

Salmoriglio dipping sauce and Sicilian salad recipe to follow over the next few days.

Recipe: Charcoal Grilled Hickory Smoked Tri Tip

Ingredients

    One 3 to 4 pound tri-tip roast
    Salt and pepper to taste
    A hand full of hickory wood chips
    Olive oil to grease the grill

Instructions

  1. Bring the tri-tip roast to room temperature. Generously salt and pepper the roast
  2. In a charcoal grill, light charcoals in a charcoal chimney. When coals show white peaks, dump coals on one side of the grill. Place the cooking grill over the coals and grease the grill with olive oil. If you have a gas grill, grease one side the grill. Turn on the gas on one side of the grill, close the lid, and let the temperature come to 350F.
  3. If using a gas grill, soak the hickory chips in water for 15 minutes. Wrap the chips in an aluminum foil pouch, and poke holes in the pouch with a pairing knife
  4. Place the hickory chips directly on the coals. Place the roast on the grill on the hot side. Grill for about 5 minutes. Using tongs, flip the roast, and grill for a further 5 minutes
  5. Move the roast to the cooler side and cover. Let roast until a digital meat thermometer inserted into the thickest portion reaches 135 F
  6. Remove the roast to a cutting board and let rest for 15 minutes. Using a chefs knife or slicing knife, slice against the grain into thin slices

Makes 10 servings, each serving ~ 350 Cals

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This entry was posted on Sunday, May 31st, 2009 at 9:42 pm and is filed under BBQ, Beef, Dinner, Grunts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed.

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