|Competition Barbeque Team|
GRILLED TRI TIPTri Tip is mostly a west coast phenomenon. Here in the east it can be hard to find but this flavorful cut is worth seeking out. The only real "trick" is to be sure to cut across the grain.
This is real simple and it's a very flavorful cut that will impress you and your friends, especially if you're on the east coast.
Pull the roast out of the refrigerator and let it come up to room temperature. While you are waiting lightly oil your meat and season with salt, pepper, garlic powder and onion powder to taste. You know what you like. I like walnut oil but you can also use olive, peanut or canola oil. You can also use your own seasonings. It's all good, use what you like.
Set up your grill for indirect grilling. You want to sear the meat directly over the hottest part of the grill. Figure about 4 minutes per side. You are looking for some nice carmilization here. Just before you put the meat on throw some wood chips on the coals. Mequeat, hickory and cherry are all good choices.
After you've seared your meat place it in the center for indirect cooking. Cook for about 40 minutes. Pull it off when it reaches an internal tempperature of 120 for medium rare. Let it rest for 15 minutes before carving. Slice thinly across the grain to serve.