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More Than 1 Way To Grill A Tri Tip!

post #1 of 6
Thread Starter 

I am fairly new around here and unfortunately I do not have any "smoking" experience worth sharing (yet)... though I have been "grilling" for year's, and I see a lot of Tri Tip threads on SMF so I figured I would share a couple unique but easily replicated versions of my own T.T.!

 

If you like "Pesto" type sauces on your Italian food, most likely you will enjoy this Tri Tip Recipe:

 

Sound's a bit strange, but just give it a try... iffin' you don't like it I will personally come over and finish off the leftovers (within 100mi radius - lol)  ;)

Ingredients:

*1 Tri Tip, excess fat removed (can be grilled whole or cubed for kabobs)
*1 bunch fresh cilantro including stems
*1/2 bunch fresh basil, stems removed
*1/2 bunch fresh parsley, stems removed
*whole head of garlic, peeled (I love garlic, cut down to 5-8 cloves for less garlic-flavor intensity)
*1 to 2 cups EVOO (extra virgin olive oil) - as needed, not too runny, not too thick
*(optional) 1-2 jalapenos for those who like a bit of kick!
*salt & pepper to taste (I use pink Himalayan salt and whole peppercorns run through a grinder)

Instructions:

Trim excess fat from Tri Tip.

In a food processor or blender (or similar), combine cilantro, basil, parsley, garlic, and olive oil (jalapeno optional). Pulse until well blended.

Reserve approx. 1/5 marinade in separate container to use as sauce after grilling (optional)

In a large Ziploc bag, combine mixture with Tri Tip, remove air, seal, and refrigerate over night or up to 48 hours (longer = better)

Prepare grill for med./high direct/indirect heat (500*ish give or take with a hot side and a cool side)

Remove Tri Tip from marinade, discard remaining marinade.

Sear over direct heat 6-8 min. per side to achieve good external color, do not be concerned with grill mark's as they will not show nor are they easy to accomplish with such a wet marinade. Watch for/prevent flair-up's.

Move to indirect heat and continue/finish cooking approx. 20-30 min. depending on size of cut.  Do Not Over Cook! If you are grilling a whole Tri Tip, remove from grill when a instant-read thermometer hit's 135* for Med. Rare. (reduce grilling time for kabobs)

Remove from grill, salt & pepper exterior crust to taste.

Once removed from grill, allow cut to rest for 8-12 min. before cutting slices.

Once Tri Tip is sliced, lightly salt & pepper to taste again. (optional - I like salt & pepper)

If you reserved a portion of marinade, drizzle over freshly cut Tri Tip.

ENJOY!

 

 

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), default quality

post #2 of 6
Looks good to me!!! You all do realize you're just driving the price up on MY tri tips right? ;)
post #3 of 6
That looks delish! Thanks so much for sharing! Kat
post #4 of 6

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), default quality

 

drool.gif  Looks mighty fine to me  icon14.gif

post #5 of 6

Great looking tri tip Squatch! Nice and juicy the way tri tip should be!

 

Reminds me of the Pernil style tri tip I did a while back. http://www.smokingmeatforums.com/t/137458/pernil-style-tri-tip-heck-yeah-q-view-the-grand-finale

post #6 of 6
Thread Starter 

I apologize for the slow reply, still learning my way around a new site... and thank you all kindly for the positive comment's!  lurk.gif

 

I am just lickin' my lip's finishing off the leftover's of tonight's Tri-Tip which turned out very good!... and smoky too, considering I was using a Weber Kettle and not a "real smoker" for this go-around!

 

I don't normally inject my Tri Tip, so I figured I was way past due to experiment. I used my Weber Kettle coal burner this time instead of the gas grill. I also made use of some hardwood lump charcoal I had and a single fist-sized chunk of apple wood for extra flavor... this should be interesting!

 

... and on with the recipe and a few pix for you Q'view lover's! 

 

Ingredients:

 

*1 large Tri Tip, excess fat removed.

*Approx. 1/3 bottle of "Pappy's Wine Marinade", depending on size of cut.

*Salt & Pepper & Garlic to taste. (freshly ground if you buy yourself a nice mortar & pestle!!)

 

Instructions:

 

 Inject Tri Tip thoroughly with around 6oz.'s or so of "Pappy's Wine Marinade" every 1.5", pour about a cup of remaining marinade into gallon sized Zip-Loc, add Tri Tip, seal, and refrigerate for at least 4 hour's (I let mine soak for 48+!)

 

 Remove Tri Tip from marinade, pat dry with paper towels, discard remaining marinade.

 

 Apply a moderate coat of freshly ground/cracked black pepper corn's, some garlic powder, and salt to taste.  (have I mentioned I love S&P&G lately?)

 

Prepare grill for Med./High Direct/Indirect heat.

 

Sear over direct heat 6-8 min. per side to achieve good external color and grill mark's, move to indirect heat.

 

Move to indirect heat and continue/finish cooking approx. 20-30 min. depending on size of cut.  Do Not Over Cook! If you are grilling a whole Tri Tip, remove from grill when a instant-read thermometer hit's 135* for Med. Rare. (I actually pulled this one around 130*, by the time it rested it was at a perfectly proper temp for my taste)

 

Enjoy!!

 

 

 

 

 

 

 


Edited by Squatch - 8/10/13 at 8:47am
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