Taste of the Ozarks recipe: Tri-Tip roast on the grill (7/4/17)

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SPRINGFIELD, Mo. - Larry Randolph of Smokin in the Dark suggests barbecuing a tri-tip roast for your Independence Day feast.

The tri-tip is a cut of beef that looks like a small triangle. It can weigh between 1.5 to 2.5 lbs.

Randolph suggests you remove the tough, chewy "silver skin" from the tri-tip. He says you should use a sharp knife and cut just below the "silver skin," to save as much meat as possible.

Next, you should trim down the excess fat down. Randolph says you should not remove all the fat. The fat will melt away when you put it on the grill and keep the meat moist.

Next, add your rub to the tri-tip. If possible, leave it to soak overnight. If not, rub in the seasonings as far in advance of grilling as possible.

Randolph suggests dividing your grill into two cooking zones. One zone will be cooler; you'll start there. Cook the meat for 45 minutes to 1 hour at a temperature of about 300-350 degrees or until you get an internal temperature of about 110 degrees.

Randolph suggests getting a good meat thermometer. After initial cooking, sear the cut of meat on the hot side of your grill for 5 minutes.

Finally, slice and enjoy.

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Additional narrative from Randolph:

Season the tri-tip liberally with a good fajita or steak seasoning (smokininthedark.com) and let sit in the refrigerator for an hour or more before grilling. Place it on a grill with medium indirect heat until the internal temperature of the thickest part of the tri-tip reaches 110 degrees and then move it to the hottest part of the grill or directly over the coals and sear turning every 1 minute per side or until you reach an internal temperate of 120 degrees, this will likely only take a couple of minutes. Then pull the meat and let it rest lightly covered with foil for at least 30 minutes, this will allow the temperature to rise to 125 or slightly higher during hold over to achieve rare in the thicker part to a medium in the thinner parts. For that extra tri-tip that you want to eat the next day, let it rest for the 30 minutes as above before refrigerating. This will allow the juices to redistribute.

Day two, mix a full can of beef broth and French onion soup and warm to a simmer. While warming the broth and soup, place the sandwich roll of your choice (ciabatta, pretzel etc.) under your broiler with sliced Swiss cheese on the bottom slice and lightly brushed olive oil on the top bun. Toast until golden.

Slice the tri-tip as thin as possible and dip 4-6 ounces of it in the simmering liquid. Let it sit just long enough to warm it up which will in turn also cook it farther than rare. The longer you leave it in the liquid the tougher the slices will become.

Pull the meat and place it on the cheesy bottom bun and then at your option you might want to lightly dip the top bun in the broth/soup mixture (it’s yummy!) then coat the top bun with the garlic parmesan mayo and enjoy!!!

Garlic Parmesan Mayo

1/4 cup mayo
1 1/2 Tablespoon grated Parmesan
2 teaspoons granulated garlic
1 1/2 Tablespoons Worcestershire sauce
1 Tablespoon lime juice
1/2 teaspoon salt
pepper to taste

Fajita Seasoning from Smokininthedark.com

1/4 cup mayo
1 1/2 Tablespoon grated Parmesan
2 teaspoons granulated garlic
1 1/2 Tablespoons Worcestershire sauce
1 Tablespoon lime juice
1/2 teaspoon salt
pepper to taste