My local Cub store has started carrying tri tips - whoo hoo! Now if it wasn't so dang cold...
Karen and the girls came home tonight and I wanted a good meal to be waiting for them. So, two days ago I bought a tri tip and gave it a good rub with T's M-3 rub and just a little kosher salt. Man that stuff smells good! Then wrapped in plastic and stashed in the fridge.
About 2 hours before they were due home, I took it out of the fridge and unwrapped it to let the chill come off. I also started baking some sweet potatoes. I had already made some French bread earlier in the day.
40 minutes before they came home, I put the tri tip (on a rack in a roasting pan) in a 425* oven. Checked after 30 minutes - still a bit cool. At 45 minutes it was 135* in the thick part. I pulled it and tented with foil, pulled the taters, sliced the bread, and tossed the salad.
One of the "supposed disadvantages" of this cut is the thick and thin section which can cause uneven cooking. For my family this is perfect. The smaller / thinner tip is a perfect medium when the rest was medium rare. So the larger part fed three and the smaller was perfect for my older daughter (still suspect the milk man...)
Not many pictures, everything was ready as they walked in the door after a 9 hour drive - while trying to carve the roast I almost got a few of my daughters' fingers... I was able to rescue a slice or two to taste and save for tomorrow's lunch.
Oh wow, it was good. M-3 added just the right spice for a very beefy tender roast. I am sure it is delicious over a live fire and look forward to that if and when the cold goes away. But, for now I am very happy doing a hot fast roast, especially with the M-3.
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