1 whole untrimmed* tri-tip (as large as possible, 3 lbs min)
Weber Grill/Kettle-Style BBQ & lump charcoal (preferred)
DO NOT COOK UNTRIMMED TRI-TIP ON A GAS BBQ (FIRE RISK)
1 jar of HCWT BBQ Marinade
Use the entire jar of HCWT BBQ and marinate the tri-tip for 2-4 days in the refrigerator. This will help make the tri-tip tender.
This tri-tip is best cooked using an indirect cooking method.** To do this, place the charcoal or coals on one side of the grill. When the coals are to temperature, place the untrimmed tri-tip, fat side down, directly over the coals. Wait 5-7 minutes and flip the tri-tip, placing it on the indirect-heat side of the grill (where it will finish cooking). Baste with some of the remaining marinade. Check on the meat every 7-10 minutes and baste with marinade. Cook 45 minutes to 1.5 hours. We prefer a rare-to-medium-rare center (120-140 F), which provides various levels of doneness due to the tri-tip's triangle shape.
Let the meat rest a minimum of 10-15 minutes before slicing against the grain.
*If you can only find trimmed tri-tip, marinate between 2 and 6 hours (any longer and the meat will be too salty). Cook only over indirect heat, until the tri-tip reaches the desired doneness level. Rest and slice per above.
**Cooking the tri-tip on the indirect-heat side of the grill will allow you to simultaneously grill garden fresh vegetables over the coals!
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