Spice Rubbed Tri Tip Food

PASTRAMI-RUBBED SMOKED TRI-TIP

Steps:

• Combine the pepper, salt, coriander seeds and mustard seeds in a mortar and pestle and grind until coarsely ground. Stir together with the brown sugar, paprika, garlic powder and onion powder. Pat dry the roast with paper towels and evenly coat with the spice rub, making sure to get the sides as well. Put on a rimmed baking sheet, cover and let sit in the refrigerator for at least 30 minutes, ideally overnight.
• Heat a grill for indirect cooking to 225 to 250 degrees F. While the grill is heating, prepare a smoker box with hickory or mesquite wood chips. When the wood chips start to smoke, put the box on the back of the grill over direct heat.
• Put the tri-trip on the indirect heat side of the grill, leaving the dampers of the grill open. If your grill doesn't have a damper, leave a gap in the lid to let the air in but not let the smoke out. Using a probe thermometer, bring the meat to 130 degrees F, about 1 hour and 15 minutes.
• Let the meat rest 10 to 15 minutes, then slice against the grain and enjoy with BBQ sauce alongside.

TRI-TIP RUB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, combine garlic powder, salt and pepper. Mix together and coat both sides of tri tip.
• Sear both sides on hot grill then cook 20-25 minutes or until center is light pink. Slice at an angle.

"SANTA MARIA STYLE BBQ" OAKWOOD GRILLED TRI-TIP

Steps:

• Heat a grill to low.
• Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
• Mix together all ingredients in a small bowl.
• Whisk together vinegar and oil in a small bowl.

SPICE RUBBED TRI-TIP ROAST

Steps:

• Gather the ingredients.
• Mix together spices-ground cumin, minced garlic, ground coriander, coarse salt, paprika, cayenne pepper, and black pepper-and olive oil in the mixing bowl.
• Make shallow slits along the meat and rub in the spice mixture.
• Place in a resealable bag anywhere from 4 hours to overnight.
• Preheat grill and slide tri-tips onto the rotisserie skewer .
• Secure prongs and place them on the grill on high heat for 20 minutes.
• Reduce heat to medium-high for the remainder of the cooking time or when the internal temperature is between 150 F to 165 F / 65 C to 75 C.
• Allow the roast to rest for 15 minutes before slicing.
• Serve and enjoy.

TRI-TIP

Steps:

• Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.

SPICE RUBBED TRI-TIP

Steps:

• Preheat the grill to medium.
• Sprinkle each seasoning onto a cutting board. Take the tri-tips and roll them over the sprinkled seasonings, making sure to coat all sides evenly.
• Place the tri-tips on the grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until desired doneness. Remove the tri-tips from the grill and let the meat rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.