TRI-TIP
Ingredients:
1 Each Tri-Tip * (normally 2-3 pounds)
Olive Oil
Rub (you can substitute your own steak rub, if you like):
1/2 Tsp. Kosher Salt
1/2 Tsp. Celery Salt
1/4 Tsp. Coarse Ground Black Pepper
1/4 Tsp. Granulated Garlic
BBQ Sauce (again, you can substitute your preferred tomato based sauce, if you want):
1/2 Cup Ketchup
2 Tbsp. White Wine Vinegar
1 Tbsp. Worcestershire Sauce
2 Tsp. Molasses
1 Tsp. Soy Sauce
1/2 Tsp. Prepared Chili Powder
1/2 Tsp. Granulated Garlic
1/4 Tsp. Celery Salt
1/4 Tsp. Liquid Hickory Smoke
Cooking Method - DIRECT
To make the sauce: In a medium saucepan, combine the sauce ingredients with 2 tablespoons of water. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally. Take the sauce pan off the burner, and set aside half of the sauce for dipping.
To make the rub: In a small bowl, thoroughly mix the rub ingredients with your fingertips.
Allow the roast to stand at room temperature 20 to 30 minutes before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. Set your Egg up for direct cooking, and preheat to 400 degrees. Place the tri-tip on the cooking grid, and grill until well marked on both sides (about 5 minutes per side), turning once. Turn the tri-tip face up (non fat cap side), and brush with the dipping sauce ONLY on the top. Cook to the desired doneness (20 to 30 minutes more for medium-rare, internal temp of 130-135), brushing the meat with the remaining half of the sauce on JUST THE TOP of the meat and turning it over every 5 minutes or so. Remove the meat from the grill, place it in a pan, and cover with aluminum foil. Place the pan in a cooler, and cover with a towel. Let the meat rest for 10-15 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce.
* For those unfamiliar with this AWESOME cut of beef, you'll want to click here for more info. Next, get yourself down to your local butcher, buy one (or more) of these luscious pieces of meat and get to grillin'!
Ingredients:
1 Each Tri-Tip * (normally 2-3 pounds)
Olive Oil
Rub (you can substitute your own steak rub, if you like):
1/2 Tsp. Kosher Salt
1/2 Tsp. Celery Salt
1/4 Tsp. Coarse Ground Black Pepper
1/4 Tsp. Granulated Garlic
BBQ Sauce (again, you can substitute your preferred tomato based sauce, if you want):
1/2 Cup Ketchup
2 Tbsp. White Wine Vinegar
1 Tbsp. Worcestershire Sauce
2 Tsp. Molasses
1 Tsp. Soy Sauce
1/2 Tsp. Prepared Chili Powder
1/2 Tsp. Granulated Garlic
1/4 Tsp. Celery Salt
1/4 Tsp. Liquid Hickory Smoke
Cooking Method - DIRECT
To make the sauce: In a medium saucepan, combine the sauce ingredients with 2 tablespoons of water. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally. Take the sauce pan off the burner, and set aside half of the sauce for dipping.
To make the rub: In a small bowl, thoroughly mix the rub ingredients with your fingertips.
Allow the roast to stand at room temperature 20 to 30 minutes before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. Set your Egg up for direct cooking, and preheat to 400 degrees. Place the tri-tip on the cooking grid, and grill until well marked on both sides (about 5 minutes per side), turning once. Turn the tri-tip face up (non fat cap side), and brush with the dipping sauce ONLY on the top. Cook to the desired doneness (20 to 30 minutes more for medium-rare, internal temp of 130-135), brushing the meat with the remaining half of the sauce on JUST THE TOP of the meat and turning it over every 5 minutes or so. Remove the meat from the grill, place it in a pan, and cover with aluminum foil. Place the pan in a cooler, and cover with a towel. Let the meat rest for 10-15 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce.
* For those unfamiliar with this AWESOME cut of beef, you'll want to click here for more info. Next, get yourself down to your local butcher, buy one (or more) of these luscious pieces of meat and get to grillin'!