Grilled Tri-Tip

You will not be disappointed when you try this little known Premium Cut on the Grill! Marinating and/or cooking low & Slow as we did will give you great flavor and tenderness!

Ingredients:

  • 2-2.5 lb Tri Tip Roast

  • Course Sea Salt

  • Coarsely Ground Black Pepper

  • Garlic Powder (Or you can substitute Garlic Salt for the Salt and Garlic if you prefer)

  • We used the charcoal grill for this method, you can also look up an oven roasting method.

Instructions:

  • It is always best to get your meat to room temp before cooking.

  • Prepare the charcoal grill by putting the coals on one side of the grill, start a smaller pile of charcoal (if you have a charcoal chimney, that would be good to use), once this smaller pile of charcoal is at the “grey stage” place these coals onto the larger pile that was placed on the one side of the grill.

  • Put a good coating of the Salt, Pepper and Garlic on both sides of the Roast.

  • Place the Tri - Tip on the grate, fat cup up., on the opposite side of the grill from where the charcoals are.

  • Try to keep the temperature around 225 degrees in the grill.

  • If you have an internal temperature probe in the meat, let the roast get to 115 degrees. Ballpark timeframe maybe about 50 minutes. This will cook it to about a rare to this point, and give it some tenderness and some great smoky flavor.

  • Pull the tri tip off of the grill.

  • Open the dampers on the grill to the fully open positions, move the charcoal around to get some oxygen in there to help get the coals nice and hot. Brush off the grill to help get it clean.

  • Place the tri tip over the top of the hot coals for the final searing, monitor the temp to 130-135 degrees for that Medium Rare temperature. (If you like it cooked more, cook it to your desired temp.) One option is to put a cast iron pan over the coals to get it hot for a pan searing for that crispy crust.

  • At this point while the roast is cooking, if you prefer you could coat with a light layer of your favorite BBQ Sauce.

  • Take this off the grill to let it rest, by lightly covering with foil for about 10-15 minutes.

  • When slicing the tri tip, the grain runs two different directions. you can see the coarser grain in the tip (narrow end) of the tri tip, along the middle the grain goes close to the same direction (just a little different), and the fatter end of the tri tip the grain goes the opposite direction.

  • With a long very sharp knife slice the roast sections “Against” the grain, this will make the meat more tender by shortening the muscle fibers.

  • Time to Enjoy this flavorfully cooked roast!