"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Barbecued Tri-Tip Recipe

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This recipe for Barbecued Tri-Tip, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dennis Cox
Added: Wednesday, November 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs. Tri-Tip beef roast, untrimmed

Extra Virgin Olive Oil

Santa Maria Style Seasoning (www.susieqbrand.com)

Directions:
Directions:
Season the tri-tip by lightly covering with a layer of extra virgin olive oil. Then season with the Santa Maria Style Season (it's OK to be generous with the seasoning).

Tightly wrap the seasoned tri-tip in saran wrap and place in the refrigerator for at least 4 hours (overnight is fine).

Remove meat from refrigerator and let stand for about 1 hour to reach room temperature.

Prepare barbecue by pre-heating to about 350. Remove meat from wrapping and place fat side down on grill. Watch carefully for flame ups and move/remove meat to avoid charring.

Allow meat to sear on side 1 for about 3-5 minutes. Turn meat and sear side 2 for another 3-5 minutes.

After meat is seared on both sides, move meat to indirect heat (not over a lit burner). Place meat fat side up, as this allows the fat to penetrate the meat during cooking and adds moisture and flavor to the finished product. Reduce barbecue heat to a medium level, around 250 to 275. Allow meat to continue to cook for a total cook time of approximately 1-1 1/2 hours.

If the meat appears to be drying out during the indirect cooking. place the meat in a pan and add your favorite beer to the bottom of the pan.

If you need to test doneness, cut small pieces from the end of the meat. Avoid slicing in the middle as this releases all the good juices.

Number Of Servings:
Number Of Servings:
4-6 (calculate 1/2 pound per person)
Preparation Time:
Preparation Time:
Cooking time 1-1 1/2 hours
Personal Notes:
Personal Notes:
Use tongs to move meat on the grill. Avoid using a meat fork, because piercing the meat releases the tasty juices.

This entre' is a classic staple for Sue & Dennis's outdoor parties. We held a party for 35-40 guests and cooked in excess of 25 lbs. of Tri-Tip and at the end of the evening there was not 1 slice of meat remaining.

 

 

 

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