This is a truly special tri tip that you will be proud to serve to company. Remember, the better the grade of meat, the better the meal. (I always use Choice grade beef.)
1 Tri tip Roast
1 Thick slice of bacon
Mikey Original Old West Trail Dust
Olive oil spray
Trim excess fat from the Tri-tip. On one end cut into the middle and slice all the way through to the end making a slot to put the bacon into.
Pour a generous amount of “Trail Dust” into the slot and shake the tri tip to distribute within. Then pour the excess spice out and then rub the “Trail Dust” onto the tri tip. Since that will not be enough of the Magic, you will need to sprinkle more Mikey’s Original Old West Trail Dust all over the tri tip. Stuff the bacon slice into the tri tip with a table knife.
Then spray olive oil on all sides of the tri tip and rub in Mikey’s Original Old West Trail Dust.
Place on a hot grill, about 450 degrees. Turn after six minutes. Turn again after 5 more minutes and every two minutes thereafter until done to your preference. Use a meat thermometer to determine when meat is done. Take the tri tip off the grill when the center reaches 120˚ (for medium rare.) Allow to sit for five minutes on a cutting board with a means to catch the au-juice before slicing.
Slice across the meat grain into ¼ inch slices. You may put the au-juice on the meat in the platter or place in a creamer to be added as needed.
A good Cabernet wine, our Veggies recipe, Baked Potato, or our Ranch Beans recipe goes wonderful with this dish. I always keep a bottle of “Trail Dust” on the table to use as you would salt and pepper.
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