I'm a California boy and love our native Q (or grillin)..... Tri-Tip. I've cooked Tri-tip for over 30 years and always looking and trying new recipes. Recipes from friends, cookbooks, cooking and BBQ forums, etc. I've smoked them, grilled them, cubed them, cut them into steaks, cut them up for use in chili, sliced for sandwhiches....... heck, I have 4 in the freezer right now!! And now I think I finally found my "go to" Tri-tip recipe and found it, in all places, on the internet. Thank you About.com American Food!!! I've changed it slightly, but that was just to cut down on the vinegar a bit, added a bit more mustard (I like Dijon mustard) and parsley (for color). It is Awesome!!! Enjoy.
2.5 – 3 lb. Tri-Tip, fat cap trimmed
RUB
1 Tbsp fresh gr. Blk Pepper
2 tsp salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Rosemary
½ Tbsp Paprika
¼ tsp Cayenne Pepper
BASTE/MOP SAUCE
1/3 Cup Veg. Oil
1/3 Cup (½ Red Wine, ½ Red Wine Vinegar)
½ Tbsp Dijon Mustard
4 Cloves Garlic, Crushed
1 Tbsp Parsley, Minced
Rub Tri-tip with seasoning, wrap with plastic film and refrigerate for 3 hours. Combine Baste/Mop Sauce ingredients and emulsify with a hand blender or in a blender. Stir in garlic and parsley. Can make a head of time so ingredients can marry. Remove meat from refrigerator and let sit at room temp for at least a ½ hour before putting on grill.
Get enough coals hot for two layer fire inside a Weber. Clean and oil grate. Place Tri-tip on grate and baste with Mop Sauce. Grill for 3 minutes and turn and baste Tri-tip with Mop Sauce again. Turn Tri-tip every 3 minutes and baste each time. Cook Tri-tip to desired doneness. Remove to platter, pour remaining Mop Sauce over Tri-tip, tent with aluminum foil and let rest for 15-20 minutes. Carve against the grain.