Ultimate Tri-Tip Roast

"This is soooo Mmmmm good! Too hot to cook? Fire up the BBQ or grill, make a tossed green salad, and grilled garlic bread to accompany - serve to ice cold beer & you've got it made! Note: From Russ Parsons - Food and Drink - a weekly guide. Originally published June 29, 2005. Oak chips are available at Barbecues Galore stores & Walmarts (LOL)."
Ultimate Tri-Tip Roast created by SunCountry
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  • In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
  • Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
  • Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
  • About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
  • Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
  • When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
  • Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.
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  1. Michael T.
    Props to my wife for finding this and making the marinade properly! I grilled this on a Series B Kamado-style grill by VisionGrills. Since it is round I did not have a "cool" side but everything worked just fine. Here is what I did: -got coals up to 400 degrees; -seared both sides for 3 minutes with lid open at most hot spot of the grill -after searing lean side I did not re-turn over but simply moved to middle of the grill, closed lid -maintained temp between 400-420 for 25 minutes When I checked internal temp it was higher than the recipe said (about 150) but we let it rest for ten minutes and when sliced, it still had pink inside and tasted excellent. Next time I expect to sear it for a minute longer on each side for more char and cook it for 22 minutes if I stay on the Kamado. If I try it on a propane grill then I will be able to have a cool side
  2. Michael T.
    400 degrees; Kamado style grill; so tasty!
  3. hoonue2
    Is a myth that wood chips need to be soaked before use. The won't burn any slower and wet chips can effectively lower the temperature of the fire. Put wood ships or chunks against the edge of the hot coal where they will smoke not burn.
  4. hoonue2
    I did mine on a Weber and it turned out great.
  5. lawrencemovies
    I followed the temperature and time baked in the oven following another's review, on a cookie sheet covered in tin foil, at 425 degrees for 35 minutes, then wrapped tri-tip in the tin foil on the counter top and allowed 15 minutes for the meat to finish cooking. My husband didn't want to wait for 1 hour marinade, so baked after 1/2 hour. I used 2 tablespoons of minced garlic instead of cloves. If you choose to bake the meat in the oven, expect alot of smoke for the 1st 15 minutes of baking. Turn on the exhaust fan and open windows. This is the best tri-tip I ever had, even better than catered BBQs I've attended. My husband ate 1 1/2 pounds in one sitting. This recipe deserves an award.

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