This recipe is simple and straight-forward; the end result is an excellent example of central-coast style BBQ tri-tip.
- 1 tri-tip roast (uncut)
- Plenty of SLO Seasoning
Cooking Instructions: Start by placing the tip on a large piece of foil and prepare to rub. Some may wet-marinade a tip but traditionally a rub is used. We also highly suggest using an uncut tip for best results.
Once the tip is on the foil, liberally pour SLO Seasoning over the cut. Rub the seasoning into the meat making sure every side is covered. After rubbing is complete, wrap up in foil and place back in fridge for as little as 2, or as many as 24 hours.
There are several ways to cook a tri-tip; below are directions for utilizing a gas grill or a briquette-style grill.
Gas Grill: Remove the tip from the foil and place on a well heated grill. Some oil the grill to prevent meat from sticking. If using a traditional grill, turn heat to high. Sear both sides of the tri-tip for 3-5 minutes before turning your heat to low. Cook the tip fat-side up on low for about 30-40 minutes (or until inner temperature is 140 degrees). Remove and let rest for ten minutes, cut tip across the grain.
BBQ Spit/Fixed Rack BBQ: Remove the tip from the foil and place on a well heated grill. Some oil the grill to prevent meat from sticking. Make sure coals are red hot and ready for cooking. Sear tip on both sides, then raise spit or move steak to side of grill furthest from coals. Turn the tip often. The slower you cook, the better the meat. Allow 1-2 hours of slow cooking before the letting the tip reach its 140 degree completion temperature. Remove and let rest for ten minutes, then cut tip making sure to slice across the grain.
Note: Some remove the fat layer after cooking, while some trim the fat 5-10 minutes prior to completion. We suggest doing the latter followed by another splash of seasoning and quick searing.