The trick is to smoke the meat and not make the meat smoke
TRI-TIP W/ BBQ SAUCE
Date: May 02, 2009 Favorite:Beef Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Tri-Tip w/ Tomato Red BBQ Sauce
The rub had a bit of kick to it & consisted of kosher salt, fresh ground black pepper , granulated garlic & celery salt
The 4 rub ingredients packed a kick
The sauce was ketchup, wine vinegar, soy & Worcestershire sauces, molasses, chili powder, granulated garlic & liquid smoke
This BBQ sauce was an explosion of great flavors, I plan to make a double batch next time
The meat is seared using direct medium heat. I used my remote read thermometer to insure the correct end temp
The meat is finished using indirect medium heat & is turned & basted with the BBQ sauce every 5 minutes
The meat rests for 10 minutes. I’ve found the 5 minutes recommended by some recipes isn’t long enough
I’ve found 140 degrees to be the perfect end temp for tri-tip yielding moist medium rare slices
The tri-tip was served with S.W. style rice, mixed vegetables & more BBQ sauce for dipping
This is my favorite tri-tip recipe so far & I may just make that BBQ sauce separately for use with other foods
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I completed my collection of Weber cookbooks with Weber’s Real Grilling. The first recipe I tried looked really great on paper and didn’t disappoint. The tri-tip received a spicy rub and was direct grilled on high. After the meat was seared it was finished indirectly. During the indirect portion of the cook the meat was turned and basted with the BBQ sauce every five minutes until the meat reach a temperature of 140 degrees. Half of the BBQ sauce was reserved to serve as a dipping sauce. Next time I am going to make twice as much of the BBQ sauce because it is so good you keep coming back for more. The meat was carved at an angle London broil style after a 10 minute rest. Tri-tip is a new meat on my menu and this version is my favorite so far. The meat was tender and moist. The skin was spicy and the BBQ sauce was an explosion of flavors.