Mix your espresso rub ingredients and set aside, trim up your Tri-Tip, rub with oil, season with salt and pepper and the cover with espresso rub. Let the Tri-Tip stand for at least 15 minutes before ...

3 tablespoons Spanish paprika (pimenton la Vera) or sweet Hungarian paprika 1/4 cup sherry vinegar 1 tablespoon olive oil 1 1/2 to 2 1/2-pound tri-tip, fat trimmed to 1/4 inch 1. With motor running, ...

Acclaimed Oakland pitmaster Matt Horn is sharing his secret for juicy tri-tip: Treat it like brisket. The chef-owner behind West Oakland’s Horn Barbecue, a 2022 James Beard Award finalist for Best New ...

Combine salt, pepper, granulated honey, garlic and onion powder. Evenly rub tri-tip with three to four tablespoons of spice rub. Store excess in an airtight container in a cool, dry cupboard. Cover ...

1. With motor running, drop garlic through the feed tube of a food processor. Scrape down bowl sides. Add remaining ingredients; process to a thick red paste. 2. Rub the paste all over the meat; let ...

Blend all ingredients to form paste. Liberally massage onto meat up to 24 hours before grilling. Grill over medium-high fire, turning only once if possible, until internal temperature reaches 110F. If ...