How to Cook a Tri-Tip | Swine & Bovine Barbecue

Chimichurri Recipe (estimates):
1/2c flat-leaf parsley
1/2c cilantro
2 Fresno peppers
1 clove garlic
1t oregano
1t crushed red pepper
1t kosher salt
1t cracked black pepper
1/4c EVOO
2T red wine vinegar
Things I Use:
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- 12 Mesh Black Pepper
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- Charcoal Torch
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- Nitrile Gloves
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- Trimming Knife
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- Slicing Knife
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- Chef's Knife
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- Charcuterie Book
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- Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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[@SteveRix420]

Alright, I need to get on this chimichurri......easy enough to make, yet I never have. Great video, thanks!

[@narbekalantarians6269]

Looks money. Tri tip and homemade chimi is one of our faves. I 've been reverse earing it with my Weber. That yakitori grill is a functional work of art.

[@randypoe560]

my favorite cut of beef. great video

[@SuperPfeif]

Awesome!

[@dozer9272]

I think Tri-Tip is better at Medium then Rare/Medium-Rare...I need to try this Chimi on steak, had it one time while in Guatemala and it was fantastic...you inspired my cook this weekend, Cheers mate!!!

[@thomas5495]

Man that looks freaking delicious. Awesome job. I really like that cutting board you got with the liquid groove. Where can I find that at? Again great looking Tri-Tip.

[@swinebovinebarbecue]

Thank you! It’s a Rosewood Block

[@thomas5495]

@@swinebovinebarbecue Where did you purchase it from?

[@swinebovinebarbecue]

@@thomas5495 rosewoodblock.com/

[@ryanbramich6951]

Great cook drew! Gonna try red fresno peppers in my next chimi now! Would u have preferred a fat cap for direct heat to get a little more fat smoke flavor and crust plus protecting the meat or do u prefer tri tip without a fat cap?

[@swinebovinebarbecue]

I’m always good with a fat cap!