Sponsored by:
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What this is: We yoinked Joe Pichey from MMMGoBluBBQ to share his tailgating recipes and Stubb's offered to sponsor it. This is one of those things where we really liked their BBQ sauce, and it turned out their CEO really likes this blog, and we like Joe's recipes, and our collective cholesterol goes up as a result.]
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Over the last few years, the tri tip has gained popularity thanks to our friends out in California. These have been a staple out west longer than the Wolverines have been beating up on the Buckeyes. This cut of meat is working its way east and should be found in your local butchers shop. You may even be able to find them in your nearby Sam's Club or Costco. They are extremely tender and juicy and make a great sandwich. They can also be cooked in about an hour, so you don't have to commit an entire day to the smoker.
Ingredients:
2-4 pound Tri Tip Roast
[Protocols following the jump]
Directions:
Remove the tri tip from the fridge and let it rest on the counter for about 45 minutes. This will let the meat come up to room temp. This is not mandatory, but I like to let it rest. If there is a layer of fat on the bottom, trim it off. As you can see below, the roast has some great marbling of fat that will keep things moist. Pay very close attention to the direction the grain is running. You will want to slice against the grain when done to ensure tenderness. Some roasts have grains running in different directions, so take a look before you apply the rub. On several occasion, I have put tooth pics in the roast to remind me where the grain changes directions.
Set up the grill/smoker for indirect heat at 275-300 degrees and spread some hickory wood chunks on the hot coals. You will get a slight hint of smoke flavor on the meat as you are cooking it hot-n-fast. As the grill is heating up, sprinkle a good amount of rub on the Tri Tip. Don't be shy, this is a large hunk O meat.
As you can see below, the beef rub has some great dark spices including a good amount of pepper. Pepper and Tri Tips go very well together.
Once you have applied the rub and the grill has reached 275 - 300 degrees, throw it on indirect heat. I love to hear that sizzle. Once on the grill, it will take less than 45 minutes.
Once the internal temp hits 130'ish, it time to char the outside a little. Throw it on direct heat for about 3 mins a side. This adds some nice char marks and flavor. I like my TT medium rare. Cook your a little longer if you like it more well done. I was told by a great chef one day that there are only 3 ways to cook a nice piece of meat. Rare.....Medium Rare....Ruined. I couldn't agree more.
Once you near your desired internal temp, remove from the heat and let rest. This will help the juices redistribute and help tenderize the meat. Remember that the TT will continue to cook even after you remove it from the grill, so plan to remove it about 5 degrees below your ideal temperature. Once removed from the grill, wrap it tightly in foil and enjoy a cigar and a "Barley Pop". This is the hardest part. (The waiting, not the beverage/ciger part) You can even add some Stubbs Beef Marinade at this point if you would like some extra beef flavor. Only about 1/4 cup is needed. WRAP TIGHT!!!
Once you've let it rest for about 30 minutes, it's time to unwrap and start slicing. Make sure you slice it against the grain or it will be TOUGH. I prefer to slice it thin and at an angle. Here’s a great video on slicing your Tri Tip:
Chris does a great job in this short video and has a great site. Check it out here.
These also make great sandwiches. Add a little onion, mushroom or horseradish sauce and were good to go. These are worth the extra work in locating them at your nearby butcher shop. The avg price for these are about $4.50 per pound, so it shouldn't break the bank. Let me know how they turn out. GO BLUE!
