bbq tri tip

BBQ Tri Tip

2-3 pound tri tip roast (fat cap removed)

garlic powder

salt

black pepper

olive oil

red wine

Tablespoons red wine vinegar

garlic (crushed)

Preheat grill to medium (350° Fahrenheit) for two-zone grilling.

Combine ingredients for the rub in a small bowl.

Combine ingredients for mopping liquid in a small bowl and set aside.

Season tri tip on all sides with rub and place on the indirect heat on your grill.

Grill the tri tip on indirect heat, flipping every 6-7 minutes. Mop liberally with mopping liquid after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads 120° Fahrenheit (for medium rare).

When the roast reaches an internal temperature of 120° Fahrenheit, move it over to direct heat and grill for 2-3 minutes per side or until internal temperature reaches your desired doneness (Pull your tri tip at 125° F for rare, 135° F for medium rare, 145° F for medium, 155° F for medium well, or 160° F for well done).

Let the roast rest for 10-15 minutes. Slice against the grain and serve.

How to grill the perfect tri tip on a gas grill or a charcoal grill. Everything you need for amazing tri tip every time!

beef

soy sauce

lime juice

Tbsp maple syrup

Tbsp avocado oil

garlic (minced)

ginger

paprika

sea salt

½ tsp black pepper

Add all of the ingredients for the marinade to a measuring cup or small bowl and stir until well-combined.

Transfer the tri tip to a large zip lock bag (my 3-pound tri tip fits easily into a 1-gallon zip lock) along with the marinade.

Seal the bag and move everything around until the tri tip is well coated in marinade. Marinate for at least 1 hour, up to 48 hours. About 1 hour before grilling, you can take the tri tip out of the refrigerator and leave it at room temperature. While this isn&#x27;t a mandatory step, some believe this step helps you achieve an even cook on the tri-tip steak.

When you’re ready to grill the tri tip, fire up your grill.	.

If using a charcoal grill, heat the charcoal using your preferred method. The get the coals ready quickly, use a charcoal basket or a charcoal chimney starter, ignite the coals, and allow the coals to heat up for about 20 minutes until they begin turning white and have a golden glow. If using a gas grill, preheat the grill to 500 degrees F.

Place the tri tip over direct heat (right over the hottest part of the coals, and allow it to sear for 4 to 5 minutes per side or until both sides have nice deep grill marks.

Repeat this process again and also turn the tri tip on its edges so that all edges have a nice crisp as well.

Transfer the tri tip to the indirect heat side of the grill (a part of the grill that has less coals or no coals or a cooler side of the grill). If using a gas grill, lower the temperature to 400 degrees.

If you have a digital meat thermometer, insert it now. Cover the grill and allow the tri tip to continue cooking until it reaches your desired level of doneness, about another 10 to 15 minutes, flipping once halfway through or at around 5 minutes.

For medium-rare, pull the tri tip off the grill when the internal temperature reaches between 125 and 130 degrees Fahrenheit. For medium, 135 to 140 degrees, and for medium-well, 145 to 150 degrees.

Once the tri tip is cooked to your desired preference, pull it off the grill and transfer it to a large baking sheet or a cutting board. Allow the meat to sit for at least 15 minutes before slicing the tri tip against the grain of the meat and serving with your favorite side dishes.

Marinate the Tri Tip:

Yes! Great advice for grilling my favorite cut. Originally served to early Californian ranch hands, it's perfect for either feeding a small group from the grill or just planning ahead for sandwiches. Personally, I'm less ambiguous with regards to method; split-level mesquite charcoal in the classic ufo-shaped Weber is the only way to cook tri-tip. Gas grills don't get nearly hot enough, nor are they as easy to control in my opinion.  One important tip I did not see mentioned here is to always remove any and all marinade/ moisture from all meat prior to cooking. I just grilled a 2½lb. cut a few days ago and it took a solid 40 min. to reach medium. Since charcoal doesn't last that long, I like to have a chimney starter ready after 20 min. of cook time just in case. I marinate tri-tip with crushed fresh garlic and Worcestershire and glaze towards the end with a simple combination of Worcestershire, ketchup and Sriracha (might sound strange but it's phenomenal). The camp cooks for the aforementioned ranch hands marinated with either butter or olive oil and fresh garlic, often serving it with a bean salad.

great recipe - used this for Labor Day family get together - I got a lot of WOWs this is excellent.   The marinade and the indirect heat made it tender and yummy

https://mediavine-res.cloudinary.com/video/upload/t_original/v1698783078/ye5zkev8onko1inojm9u.mp4

Amazing BBQ Tri Tip that wins every single time! This goof-proof recipe is positively loaded with flavor and is perfect for sharing with friends and family. Whether you use a gas grill or a charcoal grill, this post provides instructions on how to grill tri tip on both.

For a simple, yet satisfying cut of beef, try out this recipe for BBQ Tri Tip. It&#39;s cooked nice and slow before finishing with a hot sear and mopped with a BBQ and butter sauce.

beef tri tip roast

Tablespoons Beef Rub (or equal parts salt, pepper, and garlic powder)

Texas Style BBQ Sauce (recipe link in notes below)

butter

Preheat.

Preheat. Preheat your grill to 350 degrees F for two-zone grilling.

Season.

Season. Season the tri tip on all sides with Beef Rub and place it on the indirect heat on your grill.

Warm the sauce.

Warm the sauce. Place the butter and BBQ sauce in a medium saucepan and onto your grill to heat through.

Grill the tri tip.

Grill the tri tip. Grill the tri tip on indirect heat, flipping every 6-7 minutes. Close the lid in between each flip.

Add sauce.

Add sauce. Mop liberally with BBQ butter sauce after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads one of the following: 115 degrees F for a rare roast (about 30 minutes), 125 degrees F for a medium-rare roast (about 35 minutes), or 135 degrees F for a medium roast (about 40 minutes).

Finish grilling.

Finish grilling. When the roast reaches the desired internal temperature for the doneness you prefer, move it over to direct heat and grill for 2-3 minutes per side or until internal temperature reaches your desired finished doneness: 125 degrees F for rare, 135 degrees F for medium-rare, or 145 degrees F for medium.

Rest, slice, and serve.

Rest, slice, and serve. Transfer the roast to a cutting board and let the roast rest for 10-15 minutes. Slice against the grain and serve with additional BBQ sauce.

Great recipe, which yielded great results! Cooking the tri-tip over indirect heat was exactly the way to go for this cut of meat. The BBQ sauce glaze perfectly complements the meat flavor without overpowering it.

Couldn't decide whether to smoke or bbq the tri tip, but decided to try this recipe and we had all the ingredients listed. 1st time ever trying this method of grilling and it came out fantastic. Now have to try this method with other meats......if only we could get the tri tip roast year around instead of just around holidays.

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