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Grilled Tri-Tip Roast

Tri-tip is also called bottom sirloin tip roast. It  is  perfect for barbecuing and grilling.
Tri-tip can be very tough when cooked past medium. To get a great piece of meat with expressive meaty texture and flavor it needs to be cooked low and slow on indirect heat. Tri-tip is a thick piece of meat and  to get flavor to penetrate the meat it needs to be marinated with any favorite marinade or spice rub.





Tri-tip roast

Rub:
Chili pepper powder mix
Spanish smoked paprika
Garlic powder
Rosemary salt
Black pepper
Honey
Olive oil


Pat dry roast with paper towel.




Mix spaces.
Rub roast with 1 tbs of honey.




Rub spice mixture on roast.




Then rub in 3-4 tbs of olive oil
Marinate in fridge for 24-48 hours.



Take out marinated roast from the fridge 1 hour before cooking.


Wrap wood chips in foil.




Poke holes.




To preheat grill ignite all burners on high.




Preheat grill.




Using a kitchen towel rub oil on a grilling surfice.




Oil prevents food from sticking to grill grates.




Put wrapped in foil wood chips on a grill to develop smoke.
Put roast on the hottest part of the grill.




Sear both sides.




Insert an instant-read meat thermometer in the thickest part of the meat.
Dial temperature 125°F for medium rare, 135°F for medium. Temperature will increase by 8-10°F after cooking while resting.





Turn off two middle burners and set the side burners on medium.
Leave roast in the middle of the grill.




Maintain temperature at 350°F.




Cook until desired temperaturef (about 25 minutes).




It is important to leave it to rest for at least 10 minutes before slicing:
Because internal temperature will continue to rise.




Slice across the grain.



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