Recipe by Vitameatavegamin Girl
This recipe is delicious and comes from Frank Ostini who owns the Hitching Post Restaurant in CA. The only thing I would suggest doing differently that my DH and I do, is to baste with your favorite smoky barbecue sauce during the last 30 minutes of cooking, instead of the oil/vinegar mixture. We found that the oil/vinegar basting sauce in combination with the fat from the tri-tip caused too many flare-ups and we had tri-tip flambe the first time we made it. =) I believe the cook time is for medium to medium-rare, so you may need to adjust that to your liking. Hope you like this as much as we do! **TIP: Marinate the tri-tip in a marinade made of half beer, half barbecue sauce for 48 hours and it will be even more tender and juicy! When we make this tri-tip we make sure to do this and it always comes out great!
- 2 (3 lb) tri-tip roast
Seasoning Salt Mixture
- 2 teaspoons fresh ground black pepper
- 2 teaspoons white pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon onion powder
- 4 tablespoons granulated garlic
- 6 tablespoons salt
- 1⁄2 cup red wine vinegar
- 1⁄2 cup garlic-infused vegetable oil
Directions See How It's Made
- Heat a grill to low (use Oakwood instead of charcoal if possible.).
- Mix together the seasoning salt mixture. Whisk together the red wine vinegar and olive oil for the basting sauce.
- Coat both sides of the tri-tips with HALF of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature.
- Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process.
- After turning, baste with sauce and season lightly with remaining seasoning mixture, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.