Help with Tri Tip?

[HRABAK]

I am hosting a block party soon. I am going to grill Tri Tip Roasts (2.5 lbs each) for the first time. I am going to use Texas BBQ Rub. I plan on using indirect heat. How long should I cook them for? At what temperature on the grill? What temperature should the meat be when i take them off (for meduim rare/medium)? I appreciate any feedback.

[HockeyDad]

Welcome HRABAK. Tri-tips are great steaks, I really like doing them 'Santa Maria style', http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/santa-maria-style-bbq-oakwood-grilled-tri-tip-recipe/index.html

Grill them indirect w/medium high heat, turning and basting 4-5 times. For medium/medium rare I'd take to about 150.

[Pork-Q-Pine]

Traditional Tri-Tip is cooked over direct and in-direct red oak wood and not smoked low and slow. Take them off med-rare, approx 135 deg. Run grill at 400 deg. 10 minutes over un-lit area and then 5 minutes over lit area. Turn over and repeat. Take off grill and let sit for at least 10 minutes (important) before slicing. Don't use forks or anyting that will puncture meat as the juices will flow out of the tri-tip. Texas rub may be too strong and you will lose flavor of the meat. Salt, pepper, cayenne, onion powder, granualted garlic should do the trick.

[Barnet in SoCal]

I agree with the other posters...

My version:

I like to use some soaked oak chunks on charcoal to grill. It gives only a very light smoke flavor, but that's all you need.

I use a dumb-head simple rub: 2 parts salt, 1 part granulated garlic with a touch 'o garlic powder in there for good luck. For the real rub you'd also add 1 part ground pepper, but I leave it out because the kids are pepper-averse. Sprinkle it on real well at least 1 hour before grilling.

I've tried fancier rubs, including an olive oil, salt, herb and minced garlic wet rub, but the final result wasn't much different, and so I think the extra effort isn't worth it.

Make sure the tri-tip is pretty much at room temp when you're ready to grill; that way the entire piece will come to the final temperature evenly.

Now here's my trick: the tri-tip cut has several surfaces, unlike say a flat steak. I like to sear each surface over the coals first. (I prefer this to roasting indirect at first and searing at the end, because the rub comes off when you move the meat if you don't sear it first). After first searing the two main surfaces, I'll use tongs to balance the meat on its thick edges and sear each of those. You'll see what I mean when you look at the meat.

Then I move to covered indirect cooking to roast the tri-tips to 130 - 135o. Turn / move at the halfway point for sure, more if needed, to get them even. Make sure the oak chunks are giving you smoke for this period of time, usually about 20 - 30 minutes. Tent and let 'em rest for a bit before carving.

I've never basted, but I don't think it's necessary. Might try it one day, though, maybe it would give a slightly more bark-like quality to the crust. But that crust is mighty fine without it!

Easy and pretty much fool proof.

[redneck cooker]

A great way to fix Tri Tip.......Throw the tri tip to the dogs and go buy a brisket and get on with it!!:sarcastic: