INGREDIENTS

• 2-3 pound Tri-Tip
• Russet Potatoes
• Salt, pepper, garlic powder, onion powder or (Kosmo’s Q SPG Rub)
• Kosmo’s Q Cow Cover rub
• Olive Oil
• Fresh Garlic
  

EQUIPMENT

• Charcoal Grill
• B&B Competition Oak Briquets
• Sharp Knife
• Cutting boards
• Aluminum Foil
• Aluminum Half pans
  

INSTRUCTIONS

1. Lightly trim fat off of Tri-tip. Make sure to remove silverskin (transparent skin that will not render down when cooking)
2. Season all sides with Salt, Pepper, and Garlic or I like to use Kosmo’s Q SPG rub
3. Then lightly season with a red beef rub I like to use Kosmo’s Q Cow Cover
4. Let meat rest and sweat while Preparing Hasselback Potatoes.
5. Combine Olive Oil with fresh minced or crushed garlic and let sit.
6. Gently cut potatoes about 90% of the way through creating thin slices.
7. Gently brush potatoes with garlic infused olive oil getting between all the layers.
8. Lightly season potato with sea salt, pepper, garlic powder and onion powder.
9. Make a tinfoil boat by folding Aluminum foil into a rectangle boat.
10. Place potatoes in foil boats.
11. Prepare grill by lighting B&B Competition Oak Briquets in a charcoal chimney.
12. Once briquets have turned mostly white, dump charcoal into grill.
13. Move briquets to one side with only a few in the middle to create a 3 zone cook.
14. You will have a hot direct side, medium middle and indirect side.
15. Place Potatoes in foil boats in middle of grill.
16. Place Tri-tip on indirect side of grill to slowly bring up internal temperature so the fat can render down.
17. Close lid
18. Once Tri-tip reaches 125 degrees internal temperature pull off grill and place in half pan and cover with foil to rest.
19.  Move potatoes over to direct heat for a few minutes to finish cooking. You’ll know they are done when you stick your probe in them and they are soft throughout with a crispy skin. Then remove from Grill.
20. Place tri-tip on direct heat side of grill to sear the meat.
21. Sear the Tri-tip for 1-2 minutes on each side of the meat.
22. Pull off the grill and let rest for about 5 min before slicing.
23. Always slice your tri-tip across the grain.
24. Top your Tri-tip with fresh Cilantro Chimichurri sauce
25. Enjoy