I am probably the only person in a BBQ contest who will actually post her recipe. My Award Winning Grilled Tri-Tip Recipe won 2nd place at the 2014 Silicon Valley KCBS Backyard BBQ Competition. The tri-tip was very tender, juicy, and full of flavor.
Combine all seasonings. I didn't measure the quantities; it was equal parts of garlic powder and steak seasonings, and the other seasonings were half of that. So, you can do 2 Tablespoons garlic powder, 2 tablespoons, steak seasonings, and 1 tablespoon of each of the remaining ingredients.
Remove the tri-tip from the refrigerator to bring to room temperature.
Melt butter with the garlic, thyme and rosemary. DO NOT BOIL the butter, just get it melted and keep on a low temperature that does not simmer. I put it on the grill under grates that are not turned on, so it gets the indirect heat which will keep the butter from cooking too high, but will still infuse the flavors into the butter.
Before you turn on the grill for cooking, generously rub the seasonings onto the tri-tip being very generous with the seasonings. No need for oil/etc. Just use the rub.
Turn on the grill onto high and give it about 5-10 minutes to come to temperature.
Place the tri-tip on the grill (do not move it once you put it on, or you will strip the seasonings/meat off the roast). Leave on the grill on high without moving for 3-5 minutes. You will know when it is ready to move since it will come up easily and have nice grill marks.
Flip to the other side and turn the temperature down to a low. Cover the grill. Flip the tri-tip about every 5-10 minutes to maintain even cooking.
** About 10 minutes into cooking, remove the butter so that it is not as warm when you use it later.
It should take about 20-40 minutes to cook your tri-tip. The time really depends on how hot it is outside, the temperature of your grill, and the size/thickness of your roast. I take mine out when it reaches 140 degrees.
When you remove your roast from the grill, immediately place it into the butter and turn to coat. Let it rest 5 minutes in the butter, flip and let it rest another 5 minutes. Place on a cutting board and slice.
That's it. This is my award winning tri-tip. It took 2nd place in the 2014 Silicon Valley KCBS Backyard BBQ Competition.
The key to this really is the butter. Sometimes a dry rub leaves excess seasoning on the roast which can be a bit much. The butter helps remove loose seasoning and adds just that extra ‘umph’ needed for an amazing slice of meat.
These are the scores given to me by the judges (as you can see, a perfect score by one judge). There were 3 competition judges and 3 guest VIP judges:
Judge 1: 9-8-8: 32.5600
Judge 2: 7-6-6: 24.5600
Judge 3: 7-7-7: 28.0000
Judge 4: 7-7-8: 29.1428
Judge 5: 9-9-8: 34.8572
Judge 6: 9-9-9: 36.0000
So, here it is, no secrets here!
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