ULTIMATE TRI-TIP LA TIMES
Steps:
- In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste. Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat. Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature. About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put 1/4 pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. Sear the fat side of the tri-tip, cooking directly over the flames with the lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char. When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 120 degrees, 25 to 30 minutes for 130 degrees. Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve tri-tip fairly thinly (at most 1/4 inch thick), against the grain and with the knife held at an angle to give wide slices. Collect the carving juices and spoon them over the meat.
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