I keep telling you guys and you won't listen - bbq tri-tip...
I hear all this "waahhh wahhh wahh" from people who don't live in California about how tri-tip is similar to some other type of cheap cut, and how it is 'ok' but not 'great' and a whole bunch of other nonsense.
A bbq tri-tip is one of the most tender, juicy and flavorful cuts you will eat - IF cut and cooked properly.. Now I'm not saying it is as tender as a filet, but it is juicier and tastier...
When you bite into a cut of tri-tip, it should be like squeezing out a wet rag it's so juicy and the flavor should be very strong beef flavor along with some nice smoke and char.
A tri-tip should have some, but not all of the fat trimmed off (you can buy them trimmed or trim them yourself)
A tri-tip needs a good rub with salt and pepper and other seasonings or an overnight marinade.
A tri-tip should be seared for a couple minutes or so on each side over a hot flame, then put over a low flame to slow roast for 20-30 minutes depending on the size. I prefer medium rare and usually think anything above that is sacrilege, but tri-tip can be brought to medium for large gatherings and still retain the flavor, moisture and tenderness.
Preferably it is cooked on this type of grill with hickory wood and a crank so you can adjust the distance from the flame:
I use a regular hibachi and put the coals off to one side and use the hot side for the sear, then cover while on the roasting side of the grill.
It should be let to rest for about 13-15 minutes and then sliced thinly against the grain.
The best part about tri-tip is that it is a large roast that is very tasty and can feed a lot of people and it is fairly inexpensive.
People like to make tri-tip sandwiches, I'm not a big fan of bread for health reasons but they do make a great sandwich..
Leftovers can be used for sandwiches, re-heated for steak and eggs, or can be made into tri-tip chili.
Winter BBQs are one of the benefits to a warmer climate like California.
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