Grilled Tri Tip on Big Green Egg | Grilling Tri Tip Recipe Malcom Reed HowToBBQRight

hey welcome back to how to barbecue right today I'm going to show you how I do a tri-tip out on the grill we're going to get some good coarse ground seasonings on the outside of the meat get it out on some fire and then we're going to put together a chimichurri sauce to serve over it when it's all done let's get started so I have to trot tip roast here I've got these from a buddy of mine out in California and you guys give a shout out to the almond growers out there it's hard to find tri-tips in my area but it's really a great cut of beef to cook and what it is it's like that lower triangle portion of a certain and they cut it off in a roast like this you can see it comes down and Counting to a point you usually find them two and a half to three pounds and we're going to treat these much like a steak except they're a little bigger so it's going to require a little bit longer cook time so what I'm going to do start them out low and slow bring them up to temp and then finish them off with the hot sear just like you would have stayed want to do all this today out of my big green egg so you get these tri-tip seasoned don't remove start with a little olive oil on the outside of them now I don't have to do much trimming on these at all you can see they got a lot of good marbling and four tribe tips but I want to use something that's got some bite to it a lot of pepper in it some good coarse ground salt and some herbs and spices you can use a Santa Maria seasoning something that you buy I like to use my steak and chop rub it's got all this coarse seasonings that I like you see as I put it on it's kind of real great texture goes excellent with beef it's not anything sweet in it it's just a mixture of herbs garlic salts different kinds of peppers you want to go pretty heavy with it because we want to create that texture on the outside of these try to let's flip them over get this side that olive oil is going to help it stick we're going to create kind of crust now I just need these tri-tips to hang out for about an hour here on the cutting board just took them out of the refrigerator so they're getting cold I wanted to come up to temp it's perfect time to go out get your grill fired up you're cooking along with me at home you want a twos on fire I'm going to be using my ceramic cooker the big ring aid today I'm going to start it out low and slow then I'm going to take the diverter shield out and let those tips caramel 500 degrees on the sear you can do this on your grill just create that twos on fire we will start out on the low side then move to the high side it's getting real fired up okay you can see we've got our big green egg fired up something about 250 degrees and that's right where I want it we'll go ahead and open it up we'll get these tri-tips straight on the grain I've got the deflector shield in we've got just the one piece of pecan wood in there I just want a little light smoke I don't want too much smoke on these tri-tips and I'm just going to lay them right close in the center allowing them space for some air to get around them we're just wanting to bring these factors up slow it's going to take about 25 minutes but I want to know when I get the internals up to about 115 you can see I have my chef alarm set to 115 to alarm me I'm just going to stick it right in the thick part of that tri-tip there let's get the lid closed we should climb right back up in just a minute about 25-30 minutes we're going to be right where we want to be we got to try to out of the grill now I wanted to show you how to make this chimichurri sauce that serve over the top of it at the very end it's real easy I start out with just a bunch of cilantro a bunch of flat leaf parsley chopped up real fine you know you really just need the leaves you'll need the stems to that I want to add a little garlic grab about just a rough tablespoon there and then some lemon zest followed by a little bit of lemon juice splash of red wine vinegar I'm just going to fold it up a little so we're going to drizzle in some olive oil it makes a really fresh tasting sauce it goes excellent with grilled beef man just it reminds me of summertime and we're just going to keep adding olive oil so I get it the consistency I want just start a Miss then it's really great if you make this chimichurri sauce the day before let it hang out in the refrigerator so all the flavors can really together we're going to hit it with a little bit of salt the coarse ground black pepper a little more I like a little bit of heat that's it I'm going to put this in the fridge until we get the tri-tip done we're going to fresh chimichurri sauce to go with that delicious tri-tip that comes off the grill stick around I'll show you finishing it up all right our chef alarms going off you can see alarm me it's about 117 now so it's ticking up but I want to get these tri-tip off the grill get that deflector shut out and raise this temp up because we want to take them up to about 125 internal but I want to do it over and sear them on each side really lock in some flavor so I'm gonna get them off the grill here someone get the grate off fast I'm going to open this egg up let it breathe now if you're cooking at home you already have that hot side ready you're ready to go straight into searing but since I'm doing it on the grill on the egg and I have my temps choked down I got to get some air in and got to get this temp up it's going to take it about three or four minutes to climb up once the air gets flowing through the bottom coming out the top it's gonna jump right up there so just bear with me alright it's been three or four minutes you can see we creep right up on 500 degrees I'm gonna leave my vents where they're at was I don't care if it keeps climbing a little so be perfectly okay for searing if it climbs on up even as high as 600 650 degrees as I'm telling you seared meat tastes better it's going to make this beautiful color on the outside of these tri tips when you're cooking hot on one of these eggs or any ceramic grill always just crack it first let some of that heat off because it can't flash on you Jinxy I got a rolling fire going in there now we're just getting them back on we set a timer for four minutes then we'll flip them to four minutes the other side it'll be a perfect medium-rare right where we want it four minutes gonna give these truck tips and flip get some color on this opposite side here so we're working with oh you're looking good looking good set that timer for 4 more minutes they'll be ready to come on all right it's been 4 minutes let's try tips go have great color on that bottom side too while we go ahead and get them off here it's hot you got to work fast and see this is what I want to say it's got some great color on it from searing it now no they look awesome we're going to take them in let them rest about 10 minutes they're going to slice it top it with a little bit of that chimichurri let's get back inside the drive tubes have hung out here for about 10 minutes now let's put enough rest time so let's talk about how we're going to slice them up you don't just want to come in and start slice them anywhere you want to kind of find the grain as you can see on this one it may be a little hard to tell on camera but the grain kind of runs this way this direction and then it kind of it towards the end it tells off so as we're making our cuts we want to make sure that we keep it against the grain the whole time it's going to make for a tender bite whenever you're serving it's going to look better so without further ado it's time to go ahead and do a little bit of carbon I like to keep them cut at the end you know a lot of times you're serving this on tortillas it'll be a little more done towards the ends but as we get to the inside a little bit more on the rare side and that's exactly the one I mean I like to say you know there's on the tri-tip you can get just a vibe for everybody's flavor I mean it looks good it's new juicy this is what I'm talking about prime try to you're going to move out the leg for second buddy it has some business to do still keep those knifes strokes thin get make sure you've got a turn against the grain so let's talk about what we did we couldn't write it with simple hardest part for me it's sourcing it and so once you find a tri-tip you got the work done you want to get a good for seasoning on the outsides got some salt some pepper some different herbs in it the cooking parts fairly easy you just want to get a twos on the fire going whatever kind of cooker you use it I was out on the Victory Day today so I started it off low and slow you brought those internal temps up to about 115 that's when we crank the heat up so you move it over to that hot zone your Sears own I look at those tips come up to about 500 on the egg today and then just finish it off four minutes on each side until I get that perfect medium-rare done this that I wanted you can leave it on a little bit further if you like it more cooked but I'm telling you if a tri-tip this is perfect it's how I want to eat a steak and we're going to top it with a little bit of this chimichurri sauce just line a little just sauce down the way everybody's got a little too mature you know if it's sitting out there for your guests to decide how much they like that's excellent you really get that beef flavor comes through the strata salt herbs a little spice and less black pepper if you a little bit of heat the chimichurri Springs of freshness to it you got to try this recipe it's excellent look back in for another bite so good thanks for checking this out here today how to barbecue right as always we're going to be putting new videos out all year long so subscribe to our Channel we'll send you alert we put them out you can also find us on Facebook and Twitter we'll see you next time

Channel: HowToBBQRight

Views: 332,347

Rating: 4.9162884 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, tri tip, tri tip recipe, bbq tri tip, tri tip grill, grilling tri tip, bbq tri tip recipe, grilled tri tip with chimichurri sauce, beef tri tip

Id: yCw0Fzd-vcI

Length: 9min 42sec (582 seconds)

Published: Thu Mar 31 2016