Posts Tagged ‘Tri-Tip’
We are very excited to add yet another great BBQ Sauce from the great state of California to the BBQ Pro Shop. Rooftop BBQ Competition Style Sauce is now available at a special price of $7.49 for a 20 Oz bottle of sauce. It is imported all the way from California and contains All Natural ingredients. It adds yet another HFCS Free BBQ Sauce to our line up. As a way to get people even more excited we were given permission by Andy Allen to print their recipe for Tri-Tip. When properly smoked and then grilled, it is every bit as good as a fine filet with a ton of flavor!
We would suggest either the Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria as a rub for this if you want to mix things up a little bit! We hope to have the Rooftop BBQ Rubs in the BBQ Pro Shop very soon!
Rooftop Tri- Tip
To make the Tri-tip Marinade you’ll need
1/4 cup water
1/4 olive oil
2 teaspoons of white wine vinegar
Mix well (yes its that simple)
To cook the tri-tip you’ll need
A good cut of tri-tip
Smoker or grill (if smoker is unavailable)
A good temp probe check out the CDN DSP-1 Dual Sensing Probe Thermometer
How to cook
- Take out your tri-tip out and trim most of the fat cap off (some places remove this before buying).
- Add your tri-tip and marinade to a zip lock bag and let it rest in your refrigerator for 2 hours.
- When cooking on a smoker find a good quality rich wood like hickory, pecan or the california favorite red oak. Check out Fruita wood chunks to get the best quality wood.
- Get your smoker or grill(with one side of burners lit) up to about 240-255 degrees and put your tri-tip on over indirect heat.
- Cook for about 1 to 1 1/2 hours or until the internal temp hits 130.
- At this point remove your tri tip and place over high heat on a grill (this called reverse searing, its the best way to do a tri-tip).
- Sear all sides of the tri-tip until the internal temp hits 140-145.
- Take off and let rest 10 min before cutting against the grain.