BBQ TRI TIP
For a simple, yet satisfying cut of beef, try out this recipe for BBQ Tri Tip. It's cooked nice and slow before finishing with a hot sear and mopped with a BBQ and butter sauce.
Provided by Susie Bulloch
Categories Main Dish
Time 55m
Number Of Ingredients 4
Steps:
- Preheat. Preheat your grill to 350 degrees F for two-zone grilling.
- Season. Season the tri tip on all sides with Beef Rub and place it on the indirect heat on your grill.
- Warm the sauce. Place the butter and BBQ sauce in a medium saucepan and onto your grill to heat through.
- Grill the tri tip. Grill the tri tip on indirect heat, flipping every 6-7 minutes. Close the lid in between each flip.
- Add sauce. Mop liberally with BBQ butter sauce after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads one of the following: 115 degrees F for a rare roast (about 30 minutes), 125 degrees F for a medium-rare roast (about 35 minutes), or 135 degrees F for a medium roast (about 40 minutes).
- Finish grilling. When the roast reaches the desired internal temperature for the doneness you prefer, move it over to direct heat and grill for 2-3 minutes per side or until internal temperature reaches your desired finished doneness: 125 degrees F for rare, 135 degrees F for medium-rare, or 145 degrees F for medium.
- Rest, slice, and serve. Transfer the roast to a cutting board and let the roast rest for 10-15 minutes. Slice against the grain and serve with additional BBQ sauce.
Nutrition Facts : Calories 170 kcal, Carbohydrate 16 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 469 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving
LOMPOC TRI-TIP BARBECUE
Steps:
- Combine oil, Worcestershire, soy, lemon juice, garlic and mustard. Marinate meat in sauce in refrigerator for 24 hours, turning several times. Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade. Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #669 by Crane Walden on Jul 13, 1997
Nutrition Facts : Calories 960 calories, Fat 59.89713 g, Carbohydrate 6.26108 g, Cholesterol 294.84 mg, Fiber 1.38588744570315 g, Protein 89.614395 g, SaturatedFat 21.81631875 g, ServingSize 1 1 Serving (529g), Sodium 411.754625 mg, Sugar 4.87519255429685 g, TransFat 7.5415125 g
LOMPOC TRI-TIP BARBECUE
How to make Lompoc Tri-Tip Barbecue
Provided by Andrea Rosencrans @arosencrans
Categories Beef
Number Of Ingredients 8
Steps:
- Combine oil, worcestershire, soy, lemon juice, garlic and mustard.
- Marinate meat in sauce in refrigerator for 24 hours, turning several times.
- Remove from refrigerator 2 hours before grilling.
- Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade.
SANTA MARIA GRILLED TRI-TIP BEEF
The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
Provided by Chef John
Categories Main Dish Recipes
Time 5h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
- Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
- Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g
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