The centerpiece of California barbecue, gently infused with oak smoke then seared over live coals for a dark, crackling crust and a tender medium-rare center.
Ingredients
- 2.2 kg beef tri-tip roasts, fat cap intact
- 2 tbsp coarse kosher salt
- 1 1/2 tbsp coarse-ground black pepper
- 1 1/2 tbsp granulated garlic
- 1 tbsp onion powder
- 1/2 tsp cayenne pepper
- 1 tsp dried Mediterranean oregano
- 2 tbsp extra-virgin olive oil
Method
- Remove the tri-tip roasts from the refrigerator. Pat the surface thoroughly dry with paper towels. Leave a thin fat cap of about 3 to 4 mm on top to baste the meat as it cooks, but trim away any tough silverskin on the meat side using a sharp paring knife.
- In a small bowl, combine the coarse kosher salt, coarse cracked black pepper, granulated garlic, onion powder, cayenne pepper, and dried oregano. Stir thoroughly with a fork until the rub is evenly blended.
- Lightly coat the meat with the extra-virgin olive oil to help the seasonings adhere. Sprinkle the spice rub generously on all sides, including the edges and ends. Gently massage it in with your fingertips so it sticks, then let the meat rest at room temperature while you set up the barbecue.
- Set up your barbecue for two-zone indirect cooking by banking the coals to one side, or fire up your smoker and stabilize the cooking temperature between 110 and 120 °C (230 to 250 °F) to produce a clean, gentle stream of smoke without open flames.
- Place the meat on the cooking grate over the indirect side, opposite the coals, fat side up. Insert an internal probe thermometer into the thickest part without touching the grate. Close the lid and smoke gently without opening the grill unnecessarily, until the internal temperature reaches 48 °C (118 °F) for medium-rare, which takes about 50 to 70 minutes.
- Open the barbecue vents to stoke the coals on the direct side until glowing hot. Move the meat directly over the live coals. Sear each side for 2 to 3 minutes, watching carefully for flare-ups from dripping fat. Turn as needed to build a deep, crisp, caramelized crust, cooking until the internal temperature reaches 54 °C (130 °F).
- Transfer the meat immediately to a warm cutting board or serving platter. Tent loosely with aluminum foil to protect the crust without trapping steam. Let rest for 10 to 15 minutes so the muscle fibers relax and the juices redistribute evenly throughout the roast.
- Examine the direction of the grain on each roast before slicing. Cut the tri-tip in half where the fibers shift direction. Slice each section across the grain into thin strips about a quarter-inch thick. Pour any accumulated cutting board juices over the slices and serve immediately.
Nutrition
Per serving
- Energy
- 406.7 kcal
- Protein
- 56.41 g
- Carbohydrate
- 1.83 g
- Fat
- 19.44 g
- Fibre
- 0.62 g
- Calcium
- 19.36 mg
- Iron
- 0.55 mg
- Magnesium
- 5.44 mg
