Classic California Tri-Tip & Garlic Bread

Dry Rub

• 2 tbs Finely Ground Kosher salt
• 1 t bs Finely Ground Black Pepper
• 1 tbs Granulated Garlic
• 1/2 tbs Dried Oregano or Dried Parsley

Meat

• 2-3 lbs Prime or Wagyu TriTip

Garlic Bread

• 1 Baguette
• 1 Stick Softened Butter
• 4 large cloves minced garlic
• 1 tbs finely chopped parsley
• 1/2 Kosher Salt

• Royal Oak® 100% All Natural Hardwood Lump Charcoal
• Royal Oak® Tumbleweeds Natural Fire Starters
• Charcoal Grill
• Therma Pen
• Large Bowl
• Shaker
• Cast Iron Pan

1. Combine all dry rub ingredients together in a shaker.

2. Two hours before you are going to cook, place tri-tip on counter and trim off all exposed fat, silver skin, and thin pieces. Then liberally season with dry rub.

3. With Royal Oak All Natural Hardwood Lump Charcoal, set smoker for indirect heat and get it to 250 degrees. Once at 250, add a red oak chunk to the coals.

4. Cook until internal temperature reaches 130 (about an hour), flipping over at the 30-minute mark.

5. When reached 130, Place on the counter and loosely cover with foil. Let it rest for about a half hour.

6. While the tri-tip is resting, mix the garlic, butter, salt, and parsley ingredients together in a large bowl. Then cut the baguette in half, length-wise, and thoroughly spread the garlic butter on the cut ends.

7. Place garlic bread in a 400-degree oven for about 10 minutes, cut side up. Take off when golden brown, place on the counter, and cover loosely with foil.

8. Heat a cast iron pan over direct heat (it can be a stovetop or grill) for 5 minutes.

9. Take the remaining garlic butter spread not used plus another half stick of butter and add to the hot cast iron pan. Then sear each side of the tri-tip for 2 minutes each side, spooning the butter on top side as you go.

10. Rest the tri-tip for 5-10 minutes before slicing against the grain. Slice the baguette into strips and serve after the tri-tip is sliced. Serve with a homemade Caesar salad or fresh pico de gallo salsa.