I don't cook tri tips often, they aren't always available in my area, but my favorite way to "fix" one is to do a reverse sear on it. Smoke the tri tip for awhile before giving it a good high heat sear.
The Hasty Bake works great for this!
I drizzled the meat with olive oil then seasoned with a blend of Big Poppa's Secret Steak rub and some Afrika dry rub.
Onto the top shelf of the Hasty Bake with the hot coal rack lowered to the "smoke" setting.
I let the tri tip hang out on the top shelf, catching smoke for about 45 minutes...I keep an eye on it so it does not over cook.
Then I raise the hot coal rack to the highest position and place the meat on the lower cooking grate to get a good sear. Also added a few green onions (drizzled with olive oil and seasoned with coarse salt and cracked black pepper)
I love grilled onions...had to try a few, hot off the grill. I could eat them like popcorn. :)
I was shooting for medium rare so I pulled the meat off the heat at an internal temp of 135F.
I don't cook these often enough. They come out really moist and tender if you cut them against the grain. The addition of a quick smoke really adds a lot of flavor to the meat too. Just love em!
Deer season is going on here. It's been hard to find computer time but I hope to post more soon.
Hope everyone has a great Thanksgiving!