Moo'd Enhanced Tri-Tip recipe
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
|Meal type||Main Dish|
|Description||The tri-tip roast is a very versitile and easy to cook piece of beef. Using Draper's Moo'd Enhancer will help you bring out the wonderful flavor in this piece of beef.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Combine the the oil and vinegar with a teaspoonful of Moo'd Enhancer and whisk together.
This mixture will separate so you will have to re-whisk from time to time.
If you have an emulsify setting on your food processor this would work too.
Season the Tri-Tip with a generous portion of Moo'd Enhancer.
This is a thick cut of beef so you have to pack a flavor in the crust on the outside (similar to a brisket). Then apply to Kosher salt to give a little salty boost of flavor.
Let the Tri-Tip sit at room temp for 30 minutes before throwing on the grill.
While the Tri-Tip is resting, get your fire ready.
I have a propane grill so it is fairly easy for me. If you do not, you want to make a 3 zone fire with your wood or coal.
A very hot portion to seer, and medium portion to roast and a cool portion for when flair ups occur (and with 1/2 cup of vegetable oil they likely will).
Once the fire is ready and the Tri-Tip is rested throw it on the hottest part of the grill to seer (2-4 minutes each side) then move it to the medium portion of grill to roast and begin flipping and moppong/basting with the oil/vinegar/Moo'd mixture every 5 minutes until internal temp in the thickest part of Tri-Tip is 65°C / 150°F (for medium).
Then remove from grill and let rest 5 to 10 minutes before slicing.
Slice this cut against the grain for extra tenderness.
At this point the meat can be used for a variety of meals, sandwiches, tacos, fajitas or just as one heck of a good steak.
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