[masraum]

Originally Posted by vash

I salted pretty heavily. And used enough black pepper I needed my mortar/pestle. I did add some garlic powder. Next time I’m adding paprika.

I let the seasoning sit on the meat for 4 hours. Pulled it from the fridge 1 hour prior to the grill time. I used a probe thermometer after the initial sear on the hot side of the grill.

Thoughts of my sous vide thing in my kitchen cabinet never came up. I’m just not a fan.

I grew up using salt, pepper, onion powder and garlic powder. Paprika is a nice thought. I might go with smoked paprika.

I know my family went through a period where tri-tip was used a lot.

Originally Posted by craigster59

You can also try making slits and placing garlic cloves in there.

I've done and seen that before too (I think I did it on some sort of roast). I remember some cooking show when they said that you really need to crush the garlic to really get the best/right flavor. Apparently, there are two chemicals in garlic that combine to provide the best/right flavor, and if you don't crush/mash/grind/press the garlic, that doesn't happen and you don't get all of the flavor that you should get. Just a side tidbit of info that I heard.