Smokr's Beef Tri-Tip
Until a couple years ago, I'd never heard of Beef Tri Tip. I was looking for new tailgating recipes and noticed that the San Francisco 49ers' fans were cooking Beef Tri Tip. So, I had to give it a try... It's really easy and very tender.
I've enjoyed this with cold beer, like Fat Tire Amber Ale. But, if you're not a beer fan, I'd suggest a Sangiovese or a Bordeaux style Pinot Noir wine.
Cheers to all from Smokr.......
Blue Ribbon Recipe
This is a good recipe to try on your next lazy afternoon at home. The slow indirect cooking on the grill makes the meat especially tender. I used a little less dill than is called for in the recipe, but season to your liking! The Test Kitchen
2 1/2 lbbeef tri-tip roast
1 Tbspkosher salt
1 1/2 tspgarlic salt
1/2 tspcelery salt
1/4 tspblack pepper, course ground
1/4 tsponion powder
1/4 tspdill, dried
1/4 tspsage, dried
1/4 tsprosemary, dried
How to Make Smokr's Beef Tri-Tip
- Lightly coat the entire Tri-Tip with EVOO ( Extra Virgin Olive Oil )
- Mix all ingredients in a mixing bowl. Spread the rub evenly over the Tri-Tip. If there's a fat side to the cut of meat, I don't put the rub on the fat side.
- I use a 9 x 13 non-stick baking ban with a cooking rack in it to give the fat a place to drip. Don't lay the meat directly in the baking pan. And, cook it fat side up.
- Place the Tri-Tip in the baking pan, wrap with aluminum foil and place in refrigerator over night. Remove from fridge 2 hours prior to cooking so that the meat comes back to room temp.
- I've cooked this in my smoker and on my gas grille, both were excellent. I had the smoker at 250 degrees indirect. On my gas grille, I use the two outside burners of a 4 burner system so as to have the heat as indirect as possible. The gas grill temp is about 250 - 275.
- I place a thermometer in the thickest part of the beef and cook it until it reaches a temp of 130 degrees. This usually takes about 2.5 hours at the above temps. After I take it off the cooker, I cover it with aluminum foil for about 15 minutes and the time will rise a little during that time. 130 - 135 will give you a very nice med-rare in the center of the cut and closer to med on both ends of the cut.
- Lastly, cooking it fat side up will keep it juicy and allow the fat to go directly to "YOUR THIGHS."
- Carving: Slice it thin and cut against the grain.