Tri-tip

If you've been follow along on this blog for awhile, you might know that I really like grilling / smoking tri-tips.

A tri-tip is one of my favorite things to make on the grill.

Unfortunately, they are usually more expensive than I like to pay and/or I don't see them at all at my local grocery store a whole lot.

A couple of weeks ago, there was a buy-one-get-one sale on tri-tips, so I picked up a couple.

I grilled one of them the next Sunday.

The other is sitting in my freezer waiting for another opportunity to grill up some beef.

Tri-tips are pretty simply to make, and my process is always pretty much the same. I apply a salt / pepper / garlic rub hours before I want to cook.

I generally prepare my grill around an hour and a half before dinner. I'll set up the grill for a reverse sear. Indirect for the first hour to hour and fifteen minutes and then direct for the last little bit.

I add smoking wood chunks, usually hickory wood, and let it go until the internal temp reads 120 F or so.

Then, I direct grill the meat for 3 to 5 minutes per side to get a nice char on the outside of the meat.

This is sort of nice for people who like different "doneness" of beef. The thinner parts are more done. The thicker parts are less done.

All of it is delicious.

Let it rest a few minutes, and then slice against the grain.

A 3 to 4 pound tri-tip is perfect for a family of 4 and some left-overs.

If I'm honest, this one was a little too done, but still delicious. I'm sure the next one will be perfect.

Not sure if I'll blog about that one or not.

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