This tri-tip roast was supposed to enter my Mexican marathon but after a bit of reading on egullet and chowhound I fired up the barbecue instead. No, it wasn't all the talk about tough, chewy, overcooked and stringy meat that made me want to try grilling it, but rather the few hidden phrases like, "gastronomic treat" and "serious good eats". Honestly, how could I not go for it after hearing claims like that?
Thanks to Bobby Flay's recipe for skirt steak, this roast was slathered in a not-for-amateurs-fiery-hot chipotle sauce with a tangy, buttery avocado relish. Both of which were fantastic even on their own! Did I happen to mention this was really good? I should have.
I served it with roasted potatoes, golden beets and carrots done on the barbecue too. No, if your taste buds are all fired up then you may want to find a tri-tip for yourself. Mine was from the fine folks at Hoven Farms at the Calgary Farmers Market. Leave one for me though.