BBQ tri tip.
I would like to give a quick shout-out to TR, from Ventura County, who posted this recipe in the BBQ Junkie Forum. This preparation for BBQ tri tip is easy and super delicious. All you will need is a BBQ grill (charcoal, wood or gas), a tri tip, some French’s mustard and a bit of kosher salt.
Step 1
Select a respectable tri tip and trim off any excess fat.
Step 2
Apply a generous coat of mustard. No need to go with a boutique brand here. French’s works the best. You can do this in a bowl or plastic bag.
Step 3
Shower the tri tip liberally with kosher salt.
Step 4
Pre-heat your grill then cook the tri tip directly over medium heat to desired doneness (medium would be an internal temperature around 150º-165ºF). TR goes by feel… when the tri tip feels firm, it’s done. I can’t explain the “feel” in words, but you will get hang of it after grilling few tri-tips. F.Y.I. yes I know that this recipe technically is “grilled tri tip” and not “bbq tri tip”…but nobody ever says “grilled tri tip.”
Step 5
Let rest for 10 minutes. Slice, enjoy and take a bow.
If you are looking for a good condiment for this BBQ tri tip, try my pico de gallo recipe.
Sounds good, were is the best place to buy Tri Tip in souther California (San Diego)?
You should try your local butcher. All of the major chains carry tri-tip as well as Costco and Smart & Final. You will want to select pieces that aren’t too fatty, but you don’t want them to be completely void of fat either. Tri-tip can cost as much as $5.99 a pound, but you can often find it for less. Be warned that it is sometimes sold in strips or chunks. You want to make sure that you get a complete roast.
If you’re not into this mustard thing try applying this BBQ rub to the tri-tip… it works pretty good.
I did this last nihgt but I used Jack Daniel’s horseradish mustard and then i did the indirect and then the last 15 min i pushed the coals to gether and made them the direct method and and i put cloves of Garlic in the meat and WOW thank you for the tip.
Costco sells Tri tip in the bulk pack. Usually three pieces per pack. I will buy the pack and smoke or grill one or two and freeze the other for later.
We love to have Tri tip with BBQ corn and mashed potatos.
Why is the meat no salty tasting?
I tried your advice, I got the squirts for days, it looked like mustard, and by the way bbq corn does not digest…
I’m a Chicago boy who had never heard of a tri-tip until this summer. I was on my way through Porterville, Ca, heading up into the high Sierras for a flyfishing/camping trip with my bro. We saw this gent cooking up a mess of tri-tips outside of the Shell station. We didn’t want to wait the 45 minutes until they were ready, so we bought them as is. The owner laughed - he said that’s the way most of them sell. We finished cooking them over a camp fire with some rainbow trout on the side, wrapped in grass. I have never had a finer meal, and my butcher back home has never had a tri-tip order. He does now!
Tri Tip “Tip” - This cut is very tender if sliced on a 45′ against the grain. This produces diamond shape small strands in the slices instead of longer, more tenuous strands.
I like to slow “smoke” looking for 1/4 smoke ring (about 3 hours). I use mesquite charcoal, and/or with Jack Daniels oak barrel chunks (avail at most BBQ supply places). For seasoning, I like (and would highly recommend) Pappy’s BBQ rub (avail in Oakhurst CA - you can purchase it online).
I’ve found that Sams Club has the best Tri-tip around. Smart and Final has the best price - about $2.50/lb, but it’s untrimmed.
Sorry about the spelling errors above(fast typer). 1/4 is supposed to be 1/4″ smoke ring.
Man. Those pictures are making me hungry. You might want to post a warning for vegetarians though.
Smelt Great, tasted really good!
Who says Calif. doesn’t have great BBQ? I’ll take a bunch of thin sliced tri-tip on a toasted french roll over pulled pork or brisket every day of the week.
God I hope Swharzenegger doesn’t ban it.
I’ve always wanted to try this, but here in Philly I don’t even think they know what Tri Tip is.. does it maybe go by another name in other parts of the country?