The trick is to smoke the meat and not make the meat smoke

TRI-TIP W/ BBQ SAUCE

  Date: May 02, 2009
  Favorite: Beef
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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.
Related Blog Entries:
Recipe Source:
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Meathead

Weber's Real Grilling

Tri-Tip Roast w/ Tomato Red BBQ Sauce - Page 108
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs