How Long Do You Cook Tri Tip On The Grill The Best Way to Cook a Tri-Tip

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The Best Way to Cook a Tri-Tip

I’ve entered barbecue contests, mixed and matched seasonings and rubs, and tasted winners named “Best of the Best.” To be honest, few people have done their calculations. When I competed in a barbecue competition last summer, I spoke with three competitors who all cooked their trifles differently. The first group smoked their own in a hanging smoker. When served, the temperature was 135 and below. Sauce ketchup mixture. The first rule of thumb…

TEMPERATURE; You should be slightly pink in the middle and completely done on the outside. To achieve this, I pull the Tri-Tip to 138 degrees. Leave the meat for 15 minutes and the temperature rises to 10 degrees. Remember, 140 is low, 150 is medium, 160 is good. Well made Tri-Tip is chewy and has no aftertaste or aftertaste.

A second competitor called their entry “Santa Fe style.” They used a Santa Fe style rub on the beef. They also threw in a special redwood bark for smoking in the last 10 minutes, which was supposed to give the beef a unique flavor. What I found was very little flavor from the rub and no extra special flavor from the crust. Boring and bland!

PREPARATION: I’ve been pretty much no different from countless rubs on the Tri-Tip. Do not forget that you are cooking a roast. If you really want to add flavor, use a wet marinade. You have thick beef and you need penetration. Try marinating with strong flavors for at least 24 hours to develop character and flavor profile. You can add your spices to the marinade.

The final contender and winner of this BBQ Tri-Tip Award was a local winery whose chef had no preparation but creatively hid his traveling tip in a small bun with homemade chutney. I thought it was clever, but far from a meat product show. He hid!

BUILDING CHARACTER AND FLAVOR: Meat should be marinated to develop rich flavor. The longer the better, but try overnight. Sear the outside of the roast first to create a char and crust. If you have a little layer of fat, this will help create a good crust. A total of 5-10 minutes over direct heat while you remove the charcoal should do the trick. After drying, pull it over the grill and smoke it indirectly. Use a mix of chips and chunks and hickory, apple, cherry or other fruit. Hickory is a fruit wood for its sharp signature and mellow flavor. Keep an eye on your temperature and keep it around 138 degrees. Let it sit for 10-15 minutes before cutting.

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