Most everyone loves beef tri-tip roast, smoked, grilled or otherwise. From what I hear, Californians have really pioneered this cut. Robert in New Orleans says finding a tri-tip locally is damned tough if not impossible. And when he did find one, the butcher asked if he was from California. Yeah well, I found a way to improve the cut. Add cured pork (see above).

That’s right, stuff the sucker with Guanciale Amatriciana (Roman Pancetta). Give yourself the fat side up and with a very sharp knife very carefully cut yerself some slits about halfway through the roast. Rub liberally with extra virgin olive oil all over. Grind over the fresh black/white pepper. I shook on some Tony Chaceres Creole love. In to the mortar & pestle went some fresh dried rosemary (it loves beef) & a teaspoon of celery seeds. Pestle it really well and sprinkle all over the roast.
At this point you’ll want to stuff those crevices with your Guanciale Amatriciana or whatever pancetta you can get a hold of. Kinda scoogy the pork around to sop up the spices, herbs and love.
As a finishing whip on the back, goes some right-now-fresh lemon zest. Ooooh yeah. Tuck some of the zest down in a bit, so it don’t burn too badly.
Speaking of which, since you slit the roast the cooking time is a tad less. Maybe ten to fifteen minutes. Keep an eye on the internal temperature.
Need gravy? We do. I do.
Leave about 3 tablespoons of drippins’ in the pan. Heat up good and add two tablespoons of minced shallot or onion. Make pretty and add some flour until you have a nice shiny paste. Heat up good and add natural chicken or beef broth. Stir and heat until you get the consistency you want.
Strain in to sauce pan and reheat. Taste & season. This smooth sauce is delightfully rich and creamy. Oh man …

Hugs.