| Its getting to be summer time and that means that | | | | cooking is roughly 60 to 90 minutes depending on the |
| every weekend from now till Labor Day is more time | | | | size. As a rule of thumb you want to cook the meat |
| to perfect your craft of BBQing. I would like to talk | | | | 30 minutes for every pound. For example, if you had |
| to you guys about the proper way to BBQ a tri-tip. | | | | a 2-pound tri-tip 60 minutes should be about right. |
| For those of you who are not from the West Coast | | | | Make sure you don't cook this directly over coals, as |
| the tri-tip is probably a foreign word. The tri-tip is a | | | | tri-tip tends to release a lot of fat grease that can |
| cut of beef from the bottom sirloin primal cut. It is | | | | fall on the coals and create massive flare up. Keep a |
| similar to a roast but has the flavor of a steak. | | | | cold beer handy in case there is a flare up to douse |
| There are multiple ways to prepare a tri-tip: you can | | | | the flames. |
| marinade it over night or even just do a dry rub right | | | | If you want it to end up medium rare then pull the |
| before you put it on. I personally do a dry rub then | | | | tri-tip off once the center reaches 140 degrees. It will |
| wait until the last 10 minutes of cooking and mop it | | | | still continue cooking after it has been pulled off SO |
| with spicy Barbecue sauce. This creates a nice crust | | | | DO NOT COVER IT WITH FOIL ONCE IT IS OFF. |
| to the tri-tip while still having that awesome center | | | | Too many people make the mistake of covering the |
| flavor. | | | | tri-tip in foil before putting it on the grill. This tends to |
| The best way to cook a tri-tip is to slow cook it | | | | make the tri-tip gray and overdone. |
| over in-direct heat at 325 degrees. The ideal time for | | | | It is best served warm and medium rare. |