Its getting to be summer time and that means that every weekend from now till Labor Day is more time to exquisite your craft of Bbqing. I would like to talk to you guys about the permissible way to Bbq a tri-tip.
For those of you who are not from the West Coast the tri-tip is probably a foreign word. The tri-tip is a cut of beef from the bottom sirloin primal cut. It is similar to a roast but has the flavor of a steak.
George Foreman Grill
There are multiple ways to prepare a tri-tip: you can marinade it over night or even just do a dry rub right before you put it on. I personally do a dry rub then wait until the last 10 minutes of cooking and mop it with spicy Barbecue sauce. This creates a nice crust to the tri-tip while still having that awesome town flavor.
The best way to cook a tri-tip is to slow cook it over in-direct heat at 325 degrees. The ideal time for cooking is roughly 60 to 90 minutes depending on the size. As a rule of thumb you want to cook the meat 30 minutes for every pound. For example, if you had a 2-pound tri-tip 60 minutes should be about right.
Make sure you don't cook this directly over coals, as tri-tip tends to issue a lot of fat grease that can fall on the coals and generate gigantic flare up. Keep a cold beer handy in case there is a flare up to douse the flames.
If you want it to end up medium rare then pull the tri-tip off once the town reaches 140 degrees. It will still continue cooking after it has been pulled off So Do Not Cover It With Foil Once It Is Off. Too many people make the mistake of outside the tri-tip in foil before putting it on the grill. This tends to make the tri-tip gray and overdone.
It is best served warm and medium rare.How to Bbq Tri-Tip - A Guide