Tri-Tip - One of my favorites

Many will tell you that Tri-Tip is all about the rub. Most people use a simple salt and pepper, others use Grill Mates or other packaged seasoning. I am here to tell you that it is all about the marinade.

Ok Ok.. YES I admit it….some times when I am making Tri-Tip just for the family, I stick with the basics and just use Salt and Pepper. No marinade, no cayenne pepper, no garlic, yes it is true. I enjoy this method but, this is a big but, most people at my BBQs prefer the sauced up version. Either way experiment…..

Here is the sauced up version:

24 hours before grilling, marinade in the following:

• Soy Sauce (4 cups)
• Fresh Ginger, chopped or grated (1” – 2” stock) I also have used the powdered version, 2 tablespoons
• Garlic crushed (2 cloves)
• Pepper (2 tbsp)
• Hot Sauce (4 dashes)
  
  Combine well and pour over the Tri-Tip in a plastic container. Seal and refrigerate for 24 hours. If the meat is not covered, add cold water.

A Tri-Tip takes about 45 minutes on a medium flame to reach 145 degrees F. It takes me about 30 minutes to get my grill up to temperature and my wood burning evenly. For this cut of meat, I use my Webber fueled with chunks of Pecan wood. Using charcoal with Mesquite or charcoal with soaked wood chips will work fine. The rule of thumb is a medium fire, this is not a steak.

Just before I am ready to start the fire, I remove the meat from the marinade and pat dry with paper towel. Then coat with salt, pepper, and cayenne (to taste). Let the meat sit out to reach room temperature.

Once the BBQ is ready, place the meat directly over the fire and turn every five minutes till done.
Note: Some people rub the grill with oil ahead of time.

What is done, that is a good question. My friends and I do not agree on this point, I will leave it up to you.

• Method 1 – BBQ till the internal temperature reaches 145 degrees F. Cover with tin foil for 15 minutes and carve.
• Method 2 – BBQ till the internal temperature reaches 135 degrees F. Cover for 15 – 20 minutes till the temp raises to 145 degrees.

Now that you have decided that method one is the way to go. Slice the meat against the grain about ¼ inch thick.

Notes:

• I always use a digital meat thermometer.
• Do not use BBQ sauce, sugar or honey during the cooking process ….it burns.
• Try a beer mop. Mop every 5 minutes
  Beer
  Olive oil
  Garlic
  Salt
  Pepper
  Onion powder
  Hot sauce
• Keep a cooler with your favorite beer next to the BBQ. Just hang there till the meat is done.