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Summer evenings spent grilling are some of the best memories. The sizzling of meat, the smell of smoky wood, and the sound of laughter and friends all add to the perfect ambience. If you’re like me, no summer gathering is complete without a juicy, flavorful piece of tri-tip cooked to perfection on a charcoal grill. Here’s a comprehensive guide to help you master this culinary art.

How To Cook A Tri Tip On A Charcoal Grill

Before we dive into the grilling techniques, let’s explore the history and flavors of this delicious cut of meat. Tri-tip, also known as “the poor man’s steak,” is a triangular-shaped cut from the bottom sirloin of the steer. It’s a lean and flavorful cut with a rich, beefy taste and a slightly grainy texture. Its name comes from its unique three-point shape.

Lighting the Charcoal Grill

The key to great grilling is starting with a properly lit charcoal grill. Begin by filling the charcoal chimney starter with briquettes and lighting the newspaper or lighter fluid underneath. Once the briquettes are glowing and covered with ash, pour them into one side of the grill. For a two-zone fire, leave the other side of the grill empty.

Preparing the Tri-Tip

While the coals are heating, prepare the tri-tip. Remove it from the refrigerator at least an hour before grilling to bring it to room temperature. Season the roast liberally with salt and pepper, or your favorite steak seasoning blend.

Grilling the Tri-Tip

Place the tri-tip on the hot side of the grill over direct heat and sear for 5-7 minutes per side, or until a nice crust forms. This will help lock in the juices and flavor.

Next, move the tri-tip to the cooler side of the grill over indirect heat. Close the lid and grill for 30-45 minutes, or until the internal temperature reaches your desired doneness. Use a meat thermometer to check the internal temperature: 135°F for medium-rare, 145°F for medium, and 155°F for medium-well.

Resting the Tri-Tip

Once the tri-tip is cooked to your desired doneness, remove it from the grill and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy result.

Tips and Expert Advice

• For a smokier flavor, use oak or hickory charcoal.
• If you don’t have a meat thermometer, judge the doneness by feel. The meat should feel springy to the touch for medium-rare, slightly firmer for medium, and more firm for medium-well.
• Don’t overcook the tri-tip. It’s a lean cut of meat, so it can easily become dry and tough.
• Slice the tri-tip against the grain for maximum tenderness.

FAQs

Q: What is the best way to season a tri-tip?
A: Salt and pepper are essential, but you can also add your favorite steak seasonings or marinades.

Q: Can I grill a tri-tip without a charcoal grill?
A: Yes, you can also grill a tri-tip on a gas grill or in a smoker.

Q: How long can I store leftover tri-tip?
A: Leftover tri-tip can be stored in the refrigerator for up to 3 days.

Conclusion

Cooking a tri-tip on a charcoal grill is a skill that takes practice and experimentation. By following these tips and expert advice, you’ll be able to grill a juicy, flavorful tri-tip that will impress your friends and family.

Are you ready to fire up your grill and try grilling a tri-tip? Let me know in the comments below!

How To Cook A Tri Tip On A Charcoal Grill

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