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Game Day Tri Tip - Sliced or Sandwiched - So Good!
It’s all about the meat… or a meaty meat sandwich. (Honestly, all I did to the sandwich is mop up the meat juices with the bun.) I cannot think of a better cut of beef that is as easy to cook and more versatile than tri tip. What was once the secret of California BBQ, has finally been discovered coast-to-coast. Tri tip is super tender if cooked and sliced properly, and boasts a big beefy flavor. It’s a perfect cut of meat for tailgating or a game-day buffet. I put a delicious wet spice rub on this that starts with fresh rosemary put into a spice grinder with kosher salt and then blended with more spices, Worcestershire sauce and liquid hickory smoke. YUM! Cook it to medium-rare or medium (anything beyond that gets chewy), slice it up and let ’em at it!
To learn more about tri tip, click here.
2 1/2 to 3 1/2 pound tri tip roast
Tri tip wet rub mix (recipe below)
- Onion buns
- Bull BBQ Sauce or other BBQ sauce
- Fresh grated horseradish or prepared horseradish
- Sliced tomatoes (optional)
- Sliced cheddar cheese (also optional)
Instant read thermometer
Direct and indirect cooking
Remove meat from fridge an hour (or two) before grilling. Rub with Tri Tip Wet Rub using 1 tablespoon per pound of meat. Let set at room temperature until ready to grill.
Set up grill for both direct grilling over medium-high heat and also a zone for indirect heat. Sear meat fat side up until well-marked and a little charred. Turn and repeat on the other side. Move to the indirect area, cover grill and and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, about 30 minutes. Tri tip is best served rare to medium rare… medium should be your upper most limit of doneness; overcooking can dry the meat, leaving it tough and unappetizing.
Transfer meat to a cutting board and let rest 15 minutes before slicing. Slice thinly on the bias and across the grain. Serve immediately as is, make some amazing sandwiches or even a fantastic steak salad!