Thursday, March 8, 2012

Tri-Tip On The Grill

My Buddy Joe came over the other day so we could discuss the world’s problems, over a margarita or some, and see what needs to be done to repair my dock ramp where the tree fell thru it in December.  He uses wood to provide most of the heat for his home so most of the tree is long gone and since the lake begins rising on April 1, the job must get done this month.  Fortunately it appears to just be wood damage with the wiring and plumbing intact.

While freezer diving recently, I found a nice piece of tri-tip to cook for the occasion and I decided to use Chris Lily’s brisket treatment on it.  About an hour before cooking, I rubbed it down with a thin coat of Beef Base and dusted all over with the rub which I keep made up for my brisket.

1/2 tbsp salt
1/2 tbsp paprika
1/2 tbsp black pepper
1/2 tbsp sugar
1/2 tsp garlic
1/2 tsp onion powder
1/4 tsp oregano
1/8 tsp ground coriander

I grilled it indirect to an internal temp of 115* and the thermometer on the grill lid read about 300*, but I didn’t check the grate temp.  For crust development, I then grilled it direct on each side to 125* and let it rest about 10 minutes. 

Since  we were short on time, it was cooked at a higher temperature and it didn’t have the even doneness across it that I get when cooking at 225* like I do with prime rib  I began carving on the thin end and the first pink slices went to Joe, the next darker pink ones went to Bev and mine were just the way I like them.  We sided it with some deep fried asparagus and leftover Corn and Hominy Casserole. 

As you can see, it turned out pretty nicely and the brisket spices worked very well – we all thought it was delicious.  We cooked the asparagus in the same batter recipe we used for the recent fish meal and served it without a dipping sauce – wish I’d made more Podunk sauce the other day as it would have been perfect.  I sautéed some jalapeno and added to the casserole to correct my initial error and it was great – I ate two helpings.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.



  1. Your slices of tri-tip look delicious - nice and red in the middle just as I like this type of meat too.

    Fingers crossed that the dock repairs are simple. With the way your climate is this year you may be needing to cool off down there sooner rather than later!

  2. That sauce is killer isn't it?? :)
    I need to make Tri-tip again - I smoked it last time and it turned out really good... need to try this method next time!

  3. I'm with Mickle. Nice and red in the middle just like I like it too.

  4. It looks fantastic Larry. I need to get grilling again.

  5. Jenn's PoDunk sauce! I recognize that :) Sounds like a delicious meal Larry. The beef looks down right perfect. I've always wanted to work with a tri tip but man, out here they're expensive!! Love the deep fried asparagus, I'm going to have to fry some soon!!

  6. Larry, That is one terrific looking dinner! I don't believe that we've ever tried cooking a tri-tip roast either in the oven or on the grill. Need to look into that! Take Care, Big Daddy Dave

  7. Supper looks like a real hit!

  8. So, did you solve the world's problems along with your deck's problems? Phew. I feel better already.

  9. I never see tri tip offered in the local stores here but I have heard you can get it an a big metro market in downtown Milwaukee. I looks delicious!

  10. mmmmm...I'll take the same slices as Bev. Sounds delicious. I've got to try some of that sauce. The only place I can find these cuts are at Costco.

  11. Tri tip is our favorite cut for barbecuing. It has such a wonderful flavor and is so tender....looks heavenly, Larry.

  12. I never would have thought to pair tritip with Chris' brisket recipe, genius!

  13. Your plate looks perfect! I can agree with you now, that everything is better with po'dunk. ;)


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