The best way to cook a Tri-Tip
I have attended barbecue contests, mixed and matched spices and condiments and have tasted the so-called “Best” winners. Honestly, few have lived up to their billing. While attending a barbecue contest last summer, I spoke with three competitors who cooked their Tri-tip roasts differently. The first group smoked theirs in a hanging smoker. When served, the temperature was 135 ° C and rare. The sauce is a mixture of ketchup. The first rule of thumb is …
TEMPERATURE; You should achieve a slightly pinkish color in the middle and a finish all the way around the outside. To achieve this, I throw my Tri-Tip at 138 degrees. Let the meat rest for 15 minutes and it will rise 10 degrees in temperature. Remember, 140 is rare, 150 medium, 160 fine. A well-made Tri-Tip is chewy and lacks flavor and flavor.
The second competitor called his entry “Santa Fe style.” They used a Santa Fe style massage on the meat. They also put a special red tree bark on them to smoke the last 10 minutes that was supposed to give the meat a special flavor. What I found was very little flavor from the rub and no extra special flavor from the crust. Tasteless and bland!
PREPARATION: I have found little to no difference using countless rubs on Tri-Tip. Remember that you are cooking a roast. If you really want to spice it up, use a wet marinade. You have a thick piece of meat and you need penetration. Try to marinate for at least 24 hours with potent flavors to create character and flavor profile. You can add your spices to the marinade.
The latest competitor and winner of this BBQ Tri-Tip award was a local winery, whose chef did little to no prep, but creatively concealed his travel tip in a small brioche bun with some homemade hot sauce. I thought it was smart, but far from showing the meat product. He hid!
BUILD CHARACTER AND FLAVOR – Meat must be marinated to create a rich flavor. The longer the better, but try it overnight. First brown the outside of the roast to help form a char and crust. If it has a little fat, this will help form a nice crust. A total of 5 to 10 minutes over direct heat when the coals are lit should be sufficient. Once browning is complete, grill and smoke indirectly. Use chips and chunks and a mix of walnut, apple, cherry, or other fruit. Hickory for its spicy signature and fruity wood for its mild flavor. Watch your temperature and pull it to about 138 degrees. Sit for 10-15 minutes before slicing ENJOY!