Tips for cooking tri-tip

Note: Most newspaper content reprinted here is incomplete and delayed. Want it all? Sooner? You can subscribe to our full print and online editions by calling (559) 674-4207 and get both editions for the price of one!

webmaster | 04/10/13

As an avid reader, I read the entire Tribune in a prescribed order, starting with an often-futile search for the Mallard Fillmore comic strip and then directly to the Opinion Page. Your Editor’s Corner instructs and entertains me, especially in our shared opinions, such as the High-Speed Rail boondoggle, the contrived hoax called Daylight Savings Time, and the questionable domesticity of cats.

Then what did I read in your Thursday, April 4, column? You don’t like tri-tip, the most savory, affordable piece of beef, legendary in the barbecue history of the great state of California.

Aghast, I re-read the column, thinking I must have misunderstood. Then it dawned on me. If you incinerate this delicacy on a fossil-fueled contrivance with no regard to its unique characteristics, you will be rewarded with a chunk of carbon resembling a meteorite. To overcome this, you need only a small understanding of fundamentals and a modicum of patience.

  1. Buy the biggest tri-tip you can find. Trim off all fat.
  2. Get a charcoal grill. Don’t use petrochemicals to start the coals unless you enjoy this flavor. Add oak wood chunks if you have them.
  3. Mix equal portions salt, pepper, and garlic powder. Sprinkle all over room-temperature roast.
  4. Cook over medium heat 9 minutes per side, turning 3 times, total 36 minutes.
  5. Wrap in foil and rest 30 minutes.
  6. IMPORTANT Slice thinly across the grain.

Now tell me you don’t like tri-tip.

Happy trails

Ed Brown,
Madera

 

 

comments powered by Disqus