Grilled Tri-Tip
A little break with tradition today, there’s no BBQ leftovers this week. Instead Ty Hillin jumps in with a great recipe for Tri-Tip. Take it away Ty…
Tri-Tip isn’t a very common cut of beef in Texas. The majority of its popularity is in California. It’s mainly grilled Santa Maria style. This involves basic seasoning and searing over high heat and then cooked until it’s rare to medium rare. Then it’s thinly sliced across the grain for sandwiches.I fired up my Weber kettle. I made a 3 zoned fire by having most of the coals on one side and thinning out towards the other side. This gives me hot, warm and cool cooking areas. I seasoned the tri-tip with the rub mixture (recipe follows). Then it was seared over the hottest coals for 10-15 minutes flipping often. Then I inserted a remote probe thermometer and set the roast over the cooler coals to finish the cook. The internal temperature is brought up to about 135*. Next place the meat on a grate over a plate and loosely tent with foil. The plate will catch all the juices and the grate will keep the nice charred crust from getting soggy. Allow to rest 15 minutes while carryover heat brings the internal temp up to 145*.
After resting, thinly slice against the grain. The thinner the slices the better. Pile a stack of sliced meat on a good crusty bread and pour a little of the reserved juices on and enjoy. I like to add a little prepared horseradish to mine. Sometimes we even grill up some onions to add to the sandwich.
Santa Maria TriTip Rub (enough for 2-3 tri tips)
2 Tbsp. Kosher Salt
1 Tbsp. fresh cracked Black Pepper
1 Tbsp. Ground Cumin
1 Tbsp. Garlic Powder
1 Tsp. Onion Powder
Ty,
I see we’re on the same wavelength! A tri-tip article I wrote over the weekend for The Cooks Kitchen went up today.