Tri-Tip barbeque may sound strange to some but any steak and meat lovers would love a tri-tip.
It is more affordable than a T-bone or New York pound steak yet as delicious as these pound-for-pound dishes.
It is like a roasted beef but has the steak's aroma and flavor.
Here are the secrets to have a delicious barbeque tri-tip.
Choose the Right Meat and Season It the Tri-tip Way Traditionally, the meat used for a tri-tip barbecue is often called the useless and fatty layer of meat.
It is recommended to buy a steak that has a side of heavy fat layer (at least one half inch thick.
A tri-tip piece of meat should be California-shaped which looks like a little dog leg and the fat totally covers the one side of the meat.
For easier way to get the right meat, ask the butcher for the bottom part of sirloin in a primal cut.
That part of meat will do.
For seasoning the meat, use salt as base.
Add garlic, pepper and parsley.
Barbecue sauce can also be used to season the meat.
The amount to put depends on one's preference.
Others would marinade the steak over night.
Others would dry rub the seasonings then let the flavors settle down for ten minutes before setting to cook.
The best tri-tip barbecue has its own secret on how to season the steak.
One can have their own "secret" to make his tri-tip very aromatic and yummy.
Recommended Ways to Cook a Tri-tip For a tender and flavorful tri-tip, it is recommended to slow cook the steak in direct heat.
The temperature should be 325 degrees.
The typical cooking time would take sixty to ninety minutes.
The number of minutes depends on the quantity of meat being cooked.
The general rule is, for every pound of meat, the cooking time should be thirty minutes.
So, if the tri-tip is around two pounds, allowing it to be cooked for sixty minutes is just right.
Remember to not cook the meat directly over the coals.
The tri-tip is so fatty that it releases a great deal of fat grease that could flare up the coals underneath and could burn the meat.
A cold beer can be readied to extinguish the massive flames in case the coals flared uncontrollably.
For a medium cooked tri-tip, pull out the tri-tip if the temperature of the meat's center gets to 140 degrees.
Even if it is already pulled off, the meat continues to cook.
Never cover the meat with foil after it is pulled off.
Covering it with foil makes the tri-tip meat overdone and makes it look gray.
A tri-tip barbeque is at its best when it served medium rare and still warm.
This barbecue is recommended during picnics and summer outings.
Anyone would love the tender and flavorful taste of the tri-tip barbecue.
It is more affordable than a T-bone or New York pound steak yet as delicious as these pound-for-pound dishes.
It is like a roasted beef but has the steak's aroma and flavor.
Here are the secrets to have a delicious barbeque tri-tip.
Choose the Right Meat and Season It the Tri-tip Way Traditionally, the meat used for a tri-tip barbecue is often called the useless and fatty layer of meat.
It is recommended to buy a steak that has a side of heavy fat layer (at least one half inch thick.
A tri-tip piece of meat should be California-shaped which looks like a little dog leg and the fat totally covers the one side of the meat.
For easier way to get the right meat, ask the butcher for the bottom part of sirloin in a primal cut.
That part of meat will do.
For seasoning the meat, use salt as base.
Add garlic, pepper and parsley.
Barbecue sauce can also be used to season the meat.
The amount to put depends on one's preference.
Others would marinade the steak over night.
Others would dry rub the seasonings then let the flavors settle down for ten minutes before setting to cook.
The best tri-tip barbecue has its own secret on how to season the steak.
One can have their own "secret" to make his tri-tip very aromatic and yummy.
Recommended Ways to Cook a Tri-tip For a tender and flavorful tri-tip, it is recommended to slow cook the steak in direct heat.
The temperature should be 325 degrees.
The typical cooking time would take sixty to ninety minutes.
The number of minutes depends on the quantity of meat being cooked.
The general rule is, for every pound of meat, the cooking time should be thirty minutes.
So, if the tri-tip is around two pounds, allowing it to be cooked for sixty minutes is just right.
Remember to not cook the meat directly over the coals.
The tri-tip is so fatty that it releases a great deal of fat grease that could flare up the coals underneath and could burn the meat.
A cold beer can be readied to extinguish the massive flames in case the coals flared uncontrollably.
For a medium cooked tri-tip, pull out the tri-tip if the temperature of the meat's center gets to 140 degrees.
Even if it is already pulled off, the meat continues to cook.
Never cover the meat with foil after it is pulled off.
Covering it with foil makes the tri-tip meat overdone and makes it look gray.
A tri-tip barbeque is at its best when it served medium rare and still warm.
This barbecue is recommended during picnics and summer outings.
Anyone would love the tender and flavorful taste of the tri-tip barbecue.
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