Wood-Smoke​d Tri-Tip with Sicilian Herb Sauce

It seams that the dishes that star meat have more hits then the side dishes, and soup. This could be because of the types of side dishes or the ingredients being used. So if there is anything that you the audience is looking for drop me an email at goodfoodreviewed@gmail.com and I will see if I can't find that for you. 

Wood-Smoke​d Tri-Tip with Sicilian Herb Sauce

Ingredients:

3 tablespoons fresh thyme leaves

2 garlic cloves, peeled

1 1/2 teaspoons dried oregano

1 teaspoon coarse kosher salt or coarse sea salt

2 tablespoons fresh lemon juice

1/2 cup extra-virgin olive oil1 well-trimmed

2 1/2- to 2 3/4-pound tri-tip beef roast

3 cups oak, mesquite, or hickory wood chips

Directions:

Sicilian Herb Sauce:

(Prepare this sauce in advance can be made 24 hours prior to.)

1) Blend thyme leaves, olive oil, dried oregano, garlic cloves, lemon juice and coarse salt in mini processor until garlic is finely chopped.

2) Season herb sauce to taste with pepper and transfer to bowl.

  

3) Cover and chill. Bring to room temperature before using. 

Tri-Tip (If using gas grill)

1) Sprinkle roast generously on both sides with salt and freshly ground black pepper. Let stand at least 30 minutes and up to 2 hours. 

2) Soak wood chips overnight.

3) Prepare barbecue; drain wood chips and wrap wood chips in foil. Pierce foil all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. turn Gill on to Medium High heat.

4) Place roast over foil packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over and cook for an additional 6 minutes. 

5) Move roast to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast reads 128F to 135F for medium-rare, turning roast occasionally, about every 13 minutes.

6) Transfer roast to platter. Let stand 10 minutes. Thinly slice roast across grain. Serve,with sauce either  separately, drizzled on serving, or both.

Tri-Tip(If using charcoal grill)

1) Sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over and cook for an additional 7 minutes. 

2) Move roast to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes. 

3) Transfer roast to platter. Let stand 10 minutes. Thinly slice roast across grain. Serve,with sauce either  separately, drizzled on serving, or both.

Hope you like this dish. I will be taking a break next week so there won't be a recipe posted. I am going to re-evaluate this sight. 

DJ

(AKA: The Noodle Ninja)