Barbecued Tri-Tip
James Carrier
Notes: Tri-tip is a triangular piece cut from the bottom of beef sirloin.
How to Make It
Step 1
1
Trim and discard fat from beef. Wipe meat with a damp towel, then sprinkle with garlic salt and pepper.
Step 2
2
Prepare barbecue for direct heat.
Step 3
3
If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.
Step 4
4
If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.
Step 5
5
When grill is very hot (you can hold your hand at grill level only 1 to 2 seconds), lay meat on barbecue. Cook, turning as needed to brown evenly, until meat is rare in center of thickest part (cut to test) and 125° to 130° on a thermometer, about 20 minutes, or until it has reached desired doneness.
Step 6
6
Transfer the tri-tip to a board and cut meat across the grain into thin, slanting slices.
Ingredients
1 beef tri-tip (2 to 2 1/2 lb.)
1/2 teaspoon garlic salt
1/2 teaspoon fresh-ground pepper
Directions
Step 1
1
Trim and discard fat from beef. Wipe meat with a damp towel, then sprinkle with garlic salt and pepper.
Step 2
2
Prepare barbecue for direct heat.
Step 3
3
If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.
Step 4
4
If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.
Step 5
5
When grill is very hot (you can hold your hand at grill level only 1 to 2 seconds), lay meat on barbecue. Cook, turning as needed to brown evenly, until meat is rare in center of thickest part (cut to test) and 125° to 130° on a thermometer, about 20 minutes, or until it has reached desired doneness.
Step 6
6
Transfer the tri-tip to a board and cut meat across the grain into thin, slanting slices.
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