Grilling Tri Tip

This is my favorite meat to grill up for a party. The strips can be served formally or as finger-food, there are options for doneness built into the shape of the cut, and it’s a cheaper cut of meat that can become quite tasty.

Directions

Prep:

Tri tip takes on flavor really well, so play to that strength

1. At least 4 hours beforehand, put the tri tip in a bag with some salt, pepper, oil, and any other seasonings you’re partial to.
2. Optional, an hour or so before soak some grill smoking chips in water.
3. Acquire a good grilling rub.

Grill:

1. Get a big load of coals going
2. Set the coals on one half of the grill so that there’s a direct heat side and an indirect heat side.
3. Rub the tri tip with your favorite rub,
4. Tri tip has a fatty side that needs to get rendered, so start with that side down over the direct heat side until it’s mostly rendered
5. Flip it over, keeping it on the direct heat side, the goal is to get some nice roasty bits on the outside.
6. Move it over to the indrect side keeping the fatty side up, it’s fragile so protect it’s deliciousness!
7. Throw on the smoking chips and close up the holes on the grill
8. Leave it for a while, this might be ~15-20 min depending on the heat of the grill and the size of the cut.
9. When the thick end hits ~155-160℉ pop it off and let it rest for 10 min

Serving

Slice thin 3/4” strips, cutting across the grain of the meat (perpendicular to it’s length). People who like meat well done take from the thin end, more rare from the thick end.