Tri-tip on rotisserie w/Octoforks
I got my new Octoforks in the mail and the first meal I wanted to make was a leg of lamb! However, fate had a different plan and the wife was unable to find any lamb at the grocery store. She decided to call an audible and came home with a 2.5lb tri-tip. Little did I realize then, this was the beginning of a truly epic meal.
Once again I took some inspiration from Mike at DadCooksDinner.com, the rotisserie guru.
I took the tri-tip and rubbed it with a mixture of kosher salt, fresh ground pepper, and small amount of granulated garlic and allowed the meat to come to room temp while I finished prepping the grill.
Bread, coated with Garlic Butter
I banked the lump charcoal to one side and allowed the grill to come up to approximately 350 degrees. In Santa Maria, CA (Home of the world’s best tri-tip) they use red oak, I had to settle for the white oak chips I already had. I sprinkled the chips generously all over the coals and gave the grill a minute to burn off the initial plume of smoke before putting the meat on.
The nice thing about using the Octoforks was I didn’t need to run the spit through the roast, I was able to secure it just using the Octoforks, even with their smallest setting. Mike recommended that I spin the meat for about 25 minutes, I let mine go for 35 minutes, I think 30 minutes would have been spot on. The meat was closer to medium than the medium rare that I prefer.
While the meat was cooking, I took a loaf of French bread and cut it into thirds, then sliced those in half, to form sandwiches. Again, I followed Mike’s lead and mixed 2 Tbsp of melted butter, with 1 Tbsp of olive oil, and 2 minced cloves of garlic. I microwaved them for about 45 seconds, until the scent of garlic filled the air. I then brushed the solution onto each side of bread.
An awesome meal! Mango salsa on the trip tip sandwich
I pulled the meat off to rest, opened the vents and put the grate back onto the grill. After allowing a minute or so for the grate to come to temp, I grilled both sides of the bread.
I thinly sliced the tri-tip and built sandwiches with the bread and meat. Mike made his own salsa, but I used [easyazon_link identifier=”B00H3SWCWG” locale=”US” tag=”backyardmov05-20″]Newman’s Own Mango Salsa[/easyazon_link]. My wife opted for mayonnaise. My daughter had no condiments, but raved about the meal. The meat was tender, juicy and full of flavor. The flavor was bold enough to stand up against the strong flavor of the grilled garlic bread. I could not have been happier with the end result.
If it has been awhile since you have had some tri-tip, may I recommend you give this cook a try!
[easyazon_infoblock align=”none” identifier=”B00H3SWCWG” locale=”US” tag=”backyardmov05-20″]
Disclosure: Some of the links on this page may be affiliate links. If you click on the link and make a purchase, I receive a small percentage of the sale. My goal is to provide you with my personal experience with products whenever possible and I will always disclose whether or not my knowledge is based on the input of others.
BackyardMovies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.