BBQ Tri-Tip (overnight)

By rossboys

Penzeys

Ingredients

• Tri-Tip Rub
• 1 3-lb 1 3-lb tri-tip (or regular tip roast)
• 1 1 1 tsp granulated garlic powder
• 1 1 1 tsp kosher salt
• 1 1 1 tsp Penzeys pepper
• 2 2 2 tsp Mitchell Street seasoning
• Wendy's Homemade Salsa
• 4-5 4-5 4-5 tomatoes, diced (Wendy uses Roma tomatoes)
• 1 1 1 jalapeno pepper, seeded & minced
• 1/2 1/2 1/2 sweet white or yellow onion, diced
• 1 1 1 Tbsp fresh minced cilantro
• 1 1 1 tsp Kosher salt
• 1 1 1 tsp freshly ground white peppercorns
• 1 1 1 tsp garlic powder
• 1/4 1/2 1/4 1/2 1/4 - 1/2 tsp cayenne pepper (optional)
• 1/2 1/2 1/2 tsp ground cumin (optional)
• 1 1 1 lg ripe mango, diced (optional)

Preparation

Step 1

In a small bowl, combine the spices and mix well. Rub the mixture into the tri-tip. Place in a zip-top bag and refrigerate overnight. Grill the tri-tip over direct med-high heat to get a nice crust on all sides, or sear in a hot pan on all sides. Either way should take 8-10 minutes. Finish on a covered grill over indirect low heat or in a 325 deg oven, until the meat is cooked to your preferred temperature. Figure maybe 45-70 min total for a starting point. Let rest for 10 min before slicing.

Homemade Salsa:
Combine all of the ingredients in a bowl and mix well. Cover and refrigerate until ready to use.