How to Cook Tri-tip

Cook the perfect tri-tip; a regional staple of the American Southwest.

Difficulty: Moderate

Instructions

Things You'll Need:

• Tri-tip roast
• Spice rub
• BBQ or grill
• Meat thermometer

1. 
    
   Sample Spice Rub

   Use your favorite spice rub, and spread generously all of the tri-tip roast. Stick to rubs that include: chili powder, paprika,cumin, and black pepper. Anything else is up to personal taste. Let marinate in refrigerator for at least 1-2 hours; overnight is best.

2. 
    
   Charcoal to one side, meat on the other.

   Set up your grill for "indirect grilling". These means heating one side of the grill to medium-high heat, and leaving the other side heat-free. Gas grill: use only one burner and leave the other(s) off. Charcoal grill: pile charcoal all to one side and leave the other side free of heat.

3. 
    
   keep the lid CLOSED!

   Seer tri-tip on "hot" side of the grill; 2-3 minutes per side. Once seered, move the meat to the "cool" side of the grill and close the lid. Resist the urge to lift the lid for at least 30 minutes; "if you're looking, you ain't cooking!".

4. 
    
   Use your meat thermometer; it makes all the difference in the world

   After 30 minutes or so, check the internal temperature of the meat with your thermometer. Medium is around 145 degrees. However, take the meat off about 5 degrees below your desired temperature, and let rest for at least 15 minutes before slicing into it. This will allow the meat to continue to cook, and it will retain all of the juices.

Tips & Warnings

• Take your tri-tip off at 138 degrees for medium rare
• Take your tri-tip off at 148 degrees for medium well
• LET IT REST!!
• LET IT REST!!
• LET IT REST!!

[soanyway]

on 5/23/2009 Once again great instructions and pictures. This is handy to know for the us with no "guys" around!

[argyle]

on 1/23/2009 That sounds really good, and the picture is making me hungry! I may have to go to the grocery store and make it tonight.