How do you prepare your Tri Tip?

[EVPohovich]

I think I have just found the best prep for Tri Tip. I call it "Pork Mop Tri Tip".

Figured I'd share.....

Rub:
Salt
Pepper
Cayanne
Italian Seasoning
(add extra basil)
WHITE PEPPER (use this for alllllll meat. Period)

Rub on Tri Tip liberally...

Once grill is hot put Tri Tip on an place 3 (three) pieces of FATTY bacon on top let sit for 3-4 mins. remove bacon and flir Tri Tip and place bacon on top. after 3-4 mins tun grill down and flip meat alway removing bacon and replacing on top. Every fer minutes use tongs to grab bacon and "mop" over Tri Tip spreading pork juice ALL OVER Tri Tip.

Flip. Repeat as yo see fit.....Using the bason as a mop to flavor meat.

Oh ....... Shizzle.....

Stay tuned and maybe I'll share my Dill Mustard Vinegrette...

[Ask The Geezer]

Mopping helps, but it's the "Smoke" that gives most of the flavor. Basteing with melted butter also works very well as a natural tenderizer.

And add some fennel.

[el-Ignoramus]

Originally posted by iaskwhy
..............

And add some fennel.

Cannibal

[Ask The Geezer]

Originally posted by el-Ignoramus
Cannibal

What? Does fennel mean something in Egyption that I'm not aware of?

It's a little miniature bannana shaped seed that grows on weeds all over the country. Tastes devine when used as a spice.

[EVPohovich]

Originally posted by iaskwhy
What? Does fennel mean something in Egyption that I'm not aware of?

It's a little miniature bannana shaped seed that grows on weeds all over the country. Tastes devine when used as a spice.

if you like black liccorish.....which I am not a big fan of.

[Ask The Geezer]

Originally posted by EVPohovich
if you like black liccorish.....which I am not a big fan of.

Your talking about Anise Seed.

Uses: Europeans use Anise in cakes, cookies, and sweet breads. In the Middle East and India, it is used in soups and stews. Its licoricelike flavor is popular in candies and Anise oil is used in liqueurs.

http://www.culinarycafe.com/Spices_H...nise_Seed.html

[EVPohovich]

[Ask The Geezer]

I was reading further in that spice link. They go on to say that Fennel Seed has a taste similar to Anise Seed. LOL, ie, licorice.

But, I've never noticed that myself. And you don't want to use enough to make it taste like fennel, but use it more like salt. You don't use enough salt to taste the salt, but to bring out the taste of the other stuuf. I usually use about 1/4 teaspoon for a quarter pound of butter, melted, then mopped on as the meat broils.

BTW, nice to meet another licorice hater. Been a long time since I met one. Seems like everyone likes the nasty stuff.