Grilled Tri Tip Roast

Saw where a west coast tri-tip chain is opening a place here in Dallas.

I set my traeger on smoke for 10-15 minutes then crank it high until 165• Don't dry it out. Let rest and slice thin

165 internal temperature? Seems way too high for beef.

Amazing Ribs recipe

1) Pat the meat dry with paper towels. An hour or two before cooking, sprinkle it with salt,
2) Just before cooking, sprinkle it with the spices
3) Set up your grill for 2-zone cooking with one side of your grill scorching hot and the other about 225°F to 250°F.
4) first put the meat on the indirect heat side of your grill with the thick end closer to the heat, close the lid, turn it every 20 minutes or so, and wait until the center hits about 110°F, or about 20°F below your target temp. This can take 30 to 45 minutes, but you must use a good digital instant read thermometer to get the temp right, especially if you are not experienced with this cut. Then move over direct high heat for about 5 minutes per side or until it gets a nice dark even sear. I like to take it up to about 130°F for medium rare.
5) Now here's the trick to carving it. Begin with a carving board that has deep valleys cut into it or else the juice will run away from you. You will not believe how wet this is if cooked medium rare or less.







I did this with an Iverstine tri tip recently. Very very good.

I've seared those things to medium rare on the grill and I've also smoked them on low heat for hours upon hours with the fat cap on and both were good tasting in an entirely different way. I have trouble getting decent quality cuts of brisket where I live so I actually prefer tri tip over brisket here. It's a very versatile cut of meat. Tri Tip has its own unique taste when cooking it mid rare. I have to cut them against the grain kind of on the thin size or else they are somewhat chewy. When I smoke them I'll wrap in foil when they reach around 120 degrees and cook them until they are about to fall apart then I rest them for an hour or longer and it seriously sort of reminds me of brisket.

I will say this. If you sear these things on high heat and over cook them you just bought yourself some tough tasting shoe leather. And when I have grilled them too rare they seemed a little tough to chew. It seems like to me if you can hit that mid rare to just barely medium they are just outstanding to say the least.

The ones I buy from my butcher have a brisket like fat cap but the meat itself is very lean. I usually trim that fat cap off when I'm cooking it to mid rare.

Fell in love with tri-tip when i moved to northern cali 20 years ago.

Salt, pepper and garlic powder.
Smoke it to about 120, then sear it to 130.
Wrap in foil and let sit for 10 mins.

Marinate in Dale's seasoning and minced garlic for a couple hours, pull from the refrigerator, let it come up to nearly room temp. Pat dry before placing in indirect heat at 275 until internal temp comes up to about 130-135. Pull to rest, fire up the grill for searing and sear each side for 1-2 minutes without burning it. Pull to rest for about 5-10 minutes and slice.

Best $17 steak for 4 you've ever had. This was about a 2.75LB tri tip from Rouses, expect to take about 2 hours to cook, but have a meat thermometer to be sure.