Open fire Tri-tip

Serves: 3-5 people
Time: 2 hours

Ingredients

• 1 tri-tip roast, 3-4 pounds. Fat cap on (prime grade if possible)
• 1/4 cup kosher salt
• 1/4 cup coarse ground black pepper
• 2 tbsp granulated garlic
• 2 tbsp olive oil

Directions

1. Build your coal bed and ignite your fire. While your coals come to temp, prepare your tri-tip.
2. Combine your salt, pepper, and granulated garlic in a shaker or Ziploc bag. Season the meat side with the mixture. Apply 2 tbsp of olive oil to your tri-tip as a binder to help your seasoning stick. Coat tri-tip in SPG mixture, going a little lighter on the fat cap side.
3. When your coals are white hot, add a couple of small oak splits (or wood of your choice) to the bed.
4. Place your tri-tip on the grill fat side down. Cook low and slow, feeding the fire with wood chunks or splits as needed until it temps 10 degrees below your desired internal temperature.
5. Flip your tri-tip on to the meat side. Sear for 2-3 minutes at high heat until a nice crust is achieved, and you are 5 degrees below your desired internal temperature. Remove your tri-tip from the grill and let it rest. As it rests it will carryover cook, and the internal temp will continue to rise.
6. After resting for at least 15 minutes, slice your tri-tip across the grain.