Award Wining Tri-Tip

Trim any fat or gristle from the Tri-Tip and then lightly rub all over with olive oil. Liberally sprinkle spice rub over the meat to completely coat with seasonings. Wrap with cellophane and store in the refrigerator overnight. Sprinkle some extra spice rub on the meat just before searing on the grill. Sear over high heat to create a crust, then flip and sear all sides, about 5 to 8 minutes a side. Move the Tri-Tip over indirect heat and close the lid for about 20 to 25 minutes. You do not have to worry about flare-ups while cooking over indirect heat, so do not open the lid unless you have to. Every time you lift the lid on the BBQ you lose heat, which extends your cooking time. After 20 to 25 minutes, lift the lid on the grill and gently turn the Tri-Tip over and close the lid for another 20 to 25 minutes or until cooked to your preference.

Remove the meat from the grill and put it under a foil tent and then let it rest for 10 minutes before slicing to help keep it juicy and tender.

Use Smokin’ Willie’s Classic BBQ sauce as an accompaniment. Slice the cooked Tri-Tip and coat with BBQ sauce to make fantastic sandwiches.

• 10 minutes preparation time
• 45 to 55 (on the grill) + 10 minutes resting cook time
• Makes

About Award Wining Tri-Tip

This recipe won the first place Scovie award for the Spice Rub Cook-Off at the 2007 Fiery Foods and BBQ Show in Albuquerque, New Mexico. BBQ cook-off champions will tell you that the secret to great BBQ is in the spice rub, and Smokin’ Willie’s Spice Rub is my secret ingredient. The Tri-Tip is well-known west of the Mississippi and originated in Santa Maria, California. This cut of meat is known as the sirloin tip and was made for grillin’. This recipe also happens to be one of my favorite dishes. Nearly everyone can enjoy this grilled Tri-Tip. I once helped grill 100 pounds of Tri-Tips for Aunt Tia Lupe’s eightieth birthday party at Camulos Ranch in Ventura County, California. I prepare the meat the day ahead of time so that the spices get absorbed in the meat, and this also makes a nice crust on the outside of the meat. This recipe travels well, to a friend’s BBQ, picnic, or even camping.

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