Got the Tri-Tip ready for tomorrow with an initial rub of Annie’s Roasted Garlic EVOO and then with a mix of 50% Montreal Steak Seasoning and 50% Johnnies Garlic Spread & Seasoning. Never used this rub before but it should be good.
Here is the Tri-Tip ready to go in the fridge overnight. Had to rub my innards too Used a little JB Black to commemorate the use of Jim Beam bisquettes tomorrow. One can’t be too careful!!
OBS at 250º. Applied 7 bisquettes of Jim Beam.
Here is the tip after 3 hours … pulled at 140º IT
Sliced open after 45 minute FTC
The money $hot … served with some sauteed mushrooms/onions, beans, and grilled taters