It’s all about the meat… or a meaty meat sandwich. (Honestly, all I did to the sandwich is mop up the meat juices with the bun.) I cannot think of a better cut of beef that is as easy to cook and more versatile than tri tip. What was once the secret of California BBQ, has finally been discovered coast-to-coast. Tri tip is super tender if cooked and sliced properly, and boasts a big beefy flavor. It’s a perfect cut of meat for tailgating or a game-day buffet. I put a delicious wet spice rub on this that starts with fresh rosemary put into a spice grinder with kosher salt and then blended with more spices, Worcestershire sauce and liquid hickory smoke. YUM! Cook it to medium-rare or medium (anything beyond that gets chewy), slice it up and let ’em at it!
- 2½ to 3½ pound tri tip roast
- Tri Tip Wet Rub:
- 1 tablespoon kosher salt
- 1 tablespoon finely chopped rosemary
- 2 teaspoons Bull All Purpose Rub (or other beef rub)
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons liquid hickory smoke
- For sandwiches:
- Onion buns
- Bull BBQ Sauce or other BBQ sauce
- Fresh grated horseradish or prepared horseradish
- Sliced tomatoes (optional)
- Sliced cheddar cheese (also optional)
- Place kosher salt and rosemary in a spice grinder or food processor and blitz until very fine. Transfer to a small bowl and mix in the remaining ingredients for form a wet rub. This makes 3+ tablespoons. Use 1 tablespoon per pound of meat.
- Remove meat from fridge an hour (or two) before grilling. Rub with Tri Tip Wet Rub using 1 tablespoon per pound of meat. Let set at room temperature until ready to grill.
- Set up grill for both direct grilling over medium-high heat and also a zone for indirect heat. Sear meat fat side up until well-marked and a little charred. Turn and repeat on the other side. Move to the indirect area, cover grill and and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, about 30 minutes. Tri tip is best served rare to medium rare... medium should be your upper most limit of doneness; overcooking can dry the meat, leaving it tough and unappetizing.
- Transfer meat to a cutting board and let rest 15 minutes before slicing. Slice thinly on the bias and across the grain. Serve immediately as is, make some amazing sandwiches or even a fantastic steak salad!
Place tri tip over direct heat and sear
Sear the tri tip until well browned and marked. This will produce a richer, deeper flavor.
Move to indirect heat. Insert digital thermometer and finish cooking to no more than medium… preferably medium rare. Anything beyond medium will result in tough, chewy meat.
Perfectly cooked and juicy medium rare tri tip sliced across the grain of the meat.
Also, check out Red Wine Marinated Tri Tip
Cheers & Happy Grilling!
Reblogged this on ShopChimney and commented:
It really is all about the meat.