Close the lid and grill for approximately 20 minutes per pound, turning every 7 minutes and replacing the fat. Follow the orange dashed lines above to slice each piece correctly.
Probably some small to medium size pieces of hard, white fat.
How to bbq the perfect tri tip. Definitely mouthwatering, delicious and so full of flavor. Move the meat to the cooler side, over indirect heat, and. Rub the roast with olive oil and your favorite bbq rub.
Now sear the tri tip in a cast iron pan 2 minutes per side. Combine ingredients for mopping liquid in a small bowl and set aside. Keep the tri tip roast in the refrigerator (below 40°f/4.4°c) until at least 3 hours prior to preparation.
Once the tri tip roast is “done,”, take it off the grill and lit it rest on a platter for 10 minutes. Slap ’em on the grill and in no time you too will be enjoying these tasty bbq tri tip steaks. Once the tri tip has been fully cooked and the right color, transfer to the grill’s cool side and close the lid.
Season the steaks with garlic salt and pepper then smother each steak in your favorite barbecue sauce. Preheat your grill to 300°. Enjoy leftovers cold or reheat in the microwave in 30 seconds.
Move the meat to low heat and blanket it with the layer of fat. Slow cooker bbq beef sandwiches. As far as the thickness of each slice, that’s personal preference.
Let the roast sit for 3 minutes until it gets to room temperature. Season tri tip on all sides with rub and place on the indirect heat on your grill. Bobby tells how when he was on the central coast of california, he saw a grill with a crank for raising and lowering the rack.
Combine ingredients for the rub in a small bowl. The meat should cook in its water content. Tri tip is very lean, so leave the fat cap (about 1/4) to ensure a more flavorful roast.
Cook the tri tip indirect for 45 minute or until internal temp measures 130°.