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Tri-Tip Roast
General information:
The tri tip is a single muscle from outside of beef hindquarter
One tri tip weighs about 2-3 1/4 pounds, on average
It is found on the hindquarter of beef where the sirloin tip and top sirloin come together
It is triangular in shape, hence its name
Top sirloin has a "tail" & sirloin tip has a "cap" - the tri tip is a combination of the two; butchers used to cut those pieces out, now they cut on the seam to make a single piece that we call a tri tip
Cooking Instructions:
Cook on a Gas BBQ: preheat one side, cook the tri tip on the opposite side
Place tri tip on cooking grate fat side up
Cook (under closed lid) at 500 degrees for 15 minutes
Reduce heat and continue cooking at 325 degrees for 25 more minutes
Cook in the Oven: uncovered, in shallow pan, fat side up - (preheat oven)
Cook at same time and temperatures as for gas BBQ (above)
NOTE: NO method requires turning
Cook on Weber-type kettle BBQ: this is the BEST METHOD
Use indirect heat method: place coals on one side of lower grate or half on each side of lower grate;
Place drip pan in area between coals - or alongside coals, if coals are placed to one side of grill grate
When coals are hot, place tri tip on cooking grate over the drip pan (not directly over coals)
Place the meat fat side up
Open vents on kettle lid (so fire burns hot)
Cook covered for 35 minutes (rare) to 45 minutes (pink) - (remember don't turn)
To Serve:
Slice: end to end (wide end, then narrow end) NOT lengthwise
* Information courtesy of Pete Davis, Meat Manager, Bristol Farms Markets
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