Charcoal Grill Tri-tip
A triangular cut from the bottom sirloin, this hunk of beef produces an amazing meal! Though lean, it contains just enough marbling to keep it juicy, tender and flavorful. This is a “must know” skill if you wish to be called a “Grillmaster”.
Things to know:
Is tri-tip a good cut of meat?
Because if cooked right it is tender, flavorful and versatile, it is a great cut of meat! Leaner than chuck, but with the right amount of marbling, it produces a juice, tender, beefy tasting meal.
Why is my tri-tip so tough?
This can result if the cut is either overcooked, or cut incorrectly. Tri-tip is best cooked to an internal temperature of 135F (medium rare). If you look closely at the cut, you can see 2 distinct grain patterns. You want to cut thin slices, against the grain.
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10 to 15 minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
Ingredients:
2 tri-tip roasts (2-4 lbs each)
Your favorite rub (we used Cattleman’s Grill California Tri Tip)
1. Fill a 2 zone charcoal basket 3/4 full of charcoal briquettes, then transfer the briquettes to a starter chimney. Light a tumbleweed fire starter and place the chimney over it. Allow 15 minutes of the coals to be prepped.
2. Transfer the lit coals to the 2 zone basket, place the grill grates in the grill, place a chunk of your preferred wood (we used Texas post oak) on the grill grate above the coals, ensure the bottom vents are full open and adjust the top vents to warm the grill to 300F with the lid on.
3. Spray your grates with cooking oil.
4. Spray the tri-tips with olive oil, then apply the rub to your tri-tip roasts.
5. After 10 minutes of warming place the try tips on the grill, opposite of the coals. Place the lid on the grill ensuring that the vents are above the steaks.
6. Once the tri-tips have reached 115F internal (will take around 45 minutes), remove them from the grill and place them on a baking sheet loosely tented with foil, and allow them to rest for at least 10 minutes.
7. Remove the grill grates, transfer the coals from the 2 zone basket to the middle of the grill, adding more charcoal if needed, then replace the grates. Fully open the bottom and lid vents. Allow the grates to heat up as the tri-tips rest.
8. Remove the ribs from the foil, then place them directly above the coals and allow to sear for 1 minute. Flip and repeat until you are pleased with the crust and the internal temperature hits 135F.
9. On a cutting board, slice the tri-tip thinly against the grain. Serve and ENJOY!
Equipment used:
ThermoPro TempSpike Plus: 600FT Wireless Meat Thermometer Bluetooth
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