Argentine Tri-Tip, Barrel Cooked Over Indirect Fire
HOW TO:
Step 1:
Season an Argentine tri-tip with brown sugar, paprika, pimentón, coriander, mustard seeds, and salt. Smoke it with wood chips over indirect fire for about an hour, using a barrel smoker or drum grill.
Step 2:
Serve with baked potatoes, sour cream, and chives. How you smash the potatoes is up to you—we had fun using a wooden plate. And enjoy!
