Keltin
New member
A Tri-Tip is a beef “roast” cut from the bottom of the Sirloin Primal. It’s the bottom tip of the Sirloin Primal located where the sirloin, flank, and round meet. It’s a triangular “roast” that you can grill like a steak, or even cut into small steaks if you like.
There is only one Tri-Tip on a side of beef meaning only 2 per cow that is butchered. Because of this (low quantity yield per side of beef), it is not often set out for display and is instead ground up for ground sirloin. Lately, Tri-Tips are becoming more popular, so if you can find one, grab it and try it. They are best cooked to Medium Rare and then sliced across the grain.
I ran this on an 18” Weber Kettle with a half chimney of coals. Sear time was 8 minutes, and indirect cook time was 50 minutes to the temp of 131 when I pulled it off the grill to rest. Slice it at 1/4” slices on a bias and plate. This meat is so incredibly tender, juicy, and very flavorful. Pics for the true carnivore are below!
Note: To be clear, there was a marinade process in this, and I used Deelady's Guinness marinade. The link is above the pic, so please click it!
Grilled Tri-Tip
Start with the meat. This one has a substantial fat cap on one side.
I then used Deelady’s Guinness marinade and let it marinate for a couple of hours. The marinade is yummy! Thanks Deelady!
(that is a link there, so click it!!)
Start with a quick sear, meat down. Then for grins, flip and cook the fat a bit to loosen it up.
Now bank the coals and add wood. Move the meat to the far side of the grill, fat cap UP, and then add a water pan with more beer directly over the coals. Allow the Tri-Tip to cook indirectly until it reaches an internal temperature of 130 degrees (F).
Remove the meat, foil, and let it rest 5-10 minutes.
Remove the fat cap, then slice the meat across the grain and serve.
There is only one Tri-Tip on a side of beef meaning only 2 per cow that is butchered. Because of this (low quantity yield per side of beef), it is not often set out for display and is instead ground up for ground sirloin. Lately, Tri-Tips are becoming more popular, so if you can find one, grab it and try it. They are best cooked to Medium Rare and then sliced across the grain.
I ran this on an 18” Weber Kettle with a half chimney of coals. Sear time was 8 minutes, and indirect cook time was 50 minutes to the temp of 131 when I pulled it off the grill to rest. Slice it at 1/4” slices on a bias and plate. This meat is so incredibly tender, juicy, and very flavorful. Pics for the true carnivore are below!
Note: To be clear, there was a marinade process in this, and I used Deelady's Guinness marinade. The link is above the pic, so please click it!
Grilled Tri-Tip
Start with the meat. This one has a substantial fat cap on one side.
I then used Deelady’s Guinness marinade and let it marinate for a couple of hours. The marinade is yummy! Thanks Deelady!
(that is a link there, so click it!!)
Start with a quick sear, meat down. Then for grins, flip and cook the fat a bit to loosen it up.
Now bank the coals and add wood. Move the meat to the far side of the grill, fat cap UP, and then add a water pan with more beer directly over the coals. Allow the Tri-Tip to cook indirectly until it reaches an internal temperature of 130 degrees (F).
Remove the meat, foil, and let it rest 5-10 minutes.
Remove the fat cap, then slice the meat across the grain and serve.
