Okay, so I’ve been seeing these “tri-tip roasts” all over the place, and I finally decided to give one a try. But not just any cooking method – I wanted to go all-out with my rotisserie. I mean, who doesn’t love that crispy, evenly-cooked goodness you get from a rotisserie?
Getting Started
First things first, I needed the tri-tip. I went to my local butcher – always the best option, in my opinion – and picked out a nice-looking one, about 2.5 pounds. It had some good marbling, which I knew would be key for flavor and tenderness.
Next up, the prep. I trimmed off any excess fat or silver skin, but I made sure to leave a decent fat cap on one side. That’s where the magic happens, people!
The Rub
Now for the flavor bomb. I kept it pretty simple, because I really wanted the meat to shine. Here’s what I used:
- Salt: A generous amount, of course.
- Black Pepper: Freshly ground, because why not?
- Garlic Powder: Gotta have that garlic goodness.
- Onion Powder: Adds a little somethin’ somethin’.
- Smoked Paprika: For a touch of smoky flavor and color.
I mixed all the spices together and then rubbed it all over the tri-tip, making sure to get every nook and cranny. Then, I let it sit in the fridge for about an hour, just to let those flavors meld.
Onto the Rotisserie
Time for the main event! I preheated my grill to medium-high heat. While that was happening, I secured the tri-tip onto the rotisserie skewer, making sure it was balanced. This is important so it cooks evenly.
Once the grill was hot, I put on some heat-resistant gloves, carefully placed the skewer into the rotisserie motor and turned it on.
I inserted a meat thermometer into the thickest part of the tri-tip, making sure not to hit the skewer.
The Cook
I let it spin for about 30-40 minutes.I kept a close eye on the temperature, aiming for around 130-135°F for medium-rare. The smell was absolutely amazing – that smoky, meaty aroma filled the whole backyard.
The Rest (Important!)
Once the tri-tip hit my target temperature, I carefully removed it from the grill and placed it onto my trusty cutting board. Now, the hardest part: I let it rest for at least 10 minutes, loosely tented with foil. This allows the juices to redistribute, resulting in a much more tender and flavorful roast.
The Moment of Truth
After the agonizing wait, I finally sliced into the tri-tip, against the grain. And let me tell you, it was glorious! The outside was beautifully browned and crispy, and the inside was a perfect medium-rare, juicy and tender. The flavor was incredible – that simple rub really did the trick.
I served it up with some roasted potatoes and a simple salad, and it was a total hit. Definitely a success! I’ll be doing this again, for sure. Maybe next time I’ll experiment with a different rub or marinade. The possibilities are endless!
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