Bbq Tri Tip With Steak Sauce Recipes

BBQ TRI-TIP WITH STEAK SAUCE

Steps:

• Carve the fat cap of the tri-tip, so it renders down while it cooks.
• Mix all the ingredients for the seasoning and coat the meat side of the tri-tip.
• Turn the meat over and sprinkle an even layer of salt on the fat cap.
• Set your barbecue to smoke with a temperature of 120°C/248°F and a chunk of smoke wood.
• Place the tri-tip, fat cap up, and close the lid. Let the meat cook to a core temperature of 52°C/125°F.
• In the meantime, you can make the steak sauce by putting on a pan on the stove. Pour in the ketchup, vinegar, maple syrup, Worcestershire sauce, the tri-tip seasoning, and the mustard.
• Stir it well and bring this to a boil and let it cool down and put it in a jar.
• When the meat reaches the desired core temperature, take it off, and boost the temperature of your smoker to 370°C/700°F. Place the meat back on and sear. Take it off and let it rest for at least 15 minutes.
• Slice the tri-tip against the grain. You must know that a complete tri-tip consists of 3 parts where the grain runs in different directions.
• Serve the tr-tip with the steak sauce and eet smakelijk.

BBQ TRI TIP

Steps:

• Preheat. Preheat your grill to 350 degrees F for two-zone grilling.
• Season. Season the tri tip on all sides with Beef Rub and place it on the indirect heat on your grill.
• Warm the sauce. Place the butter and BBQ sauce in a medium saucepan and onto your grill to heat through.
• Grill the tri tip. Grill the tri tip on indirect heat, flipping every 6-7 minutes. Close the lid in between each flip.
• Add sauce. Mop liberally with BBQ butter sauce after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads one of the following: 115 degrees F for a rare roast (about 30 minutes), 125 degrees F for a medium-rare roast (about 35 minutes), or 135 degrees F for a medium roast (about 40 minutes).
• Finish grilling. When the roast reaches the desired internal temperature for the doneness you prefer, move it over to direct heat and grill for 2-3 minutes per side or until internal temperature reaches your desired finished doneness: 125 degrees F for rare, 135 degrees F for medium-rare, or 145 degrees F for medium.
• Rest, slice, and serve. Transfer the roast to a cutting board and let the roast rest for 10-15 minutes. Slice against the grain and serve with additional BBQ sauce.