| If you're not grilling tri tips, you are missing out. Years | | | | meat on the grill fat side down and not over direct |
| ago I went to a friend's house and he was grilling a | | | | heat if possible. For instance, let's say you have a 4 |
| tri tip he got from Costco. Up until that point, I'd | | | | burner grill going. Turn on the outside burners, turn |
| never in my life cooked this cut of meat. Wow. It | | | | off the middle burners and place your meat in the |
| was tasty. Since then I've devoted my life to | | | | middle. |
| perfecting cooking them on the grill. It's my favorite | | | | Depending on how you like your meat, you'll be grilling |
| thing to cook and I do them up on my BBQ year | | | | for about 50 minutes to an hour. Flip the meat every |
| round. | | | | 6-8 minutes. Each time you flip it, baste it with your |
| OK, let's start out with cut selection. I've purchase tri | | | | marinade of choice. Sometimes I'll do 8 minutes as |
| tips from Costco, Sam's Club and a variety of local | | | | the first cycle (so 16 minutes total) and then I'll |
| grocery stores. Basically, I look for a cut that has a | | | | shorten it up to 5-6 minute flips. |
| little fat through it, but not too much. I don't obsess | | | | Remember to keep an eye on your meat at all times. |
| about the "fat side" of the meat as I can trim this | | | | And here's the big expert tip. Take it off the grill |
| myself. | | | | before it looks like you want it. Put it on the counter |
| Since this article is about the actual grilling, I'll assume | | | | for about 5 minutes-as it keeps cooking. Ideally, wrap |
| you've got your own rub / marinade going. | | | | it in foil. If you take it off the grill when it's exactly |
| For starters, fire up your grill to about 400 degrees F. | | | | the "look" you want, then you've overcooked it. |
| Once you have the temperature going, place your | | | | |