California Barbecued Tri-Tip
Grilled barbecue tri-tip often results in a charred exterior and very rare center. We focused on cooking the outside less and the inside more.
Why This Recipe Works
Unlike other barbecue recipes, California Barbecued Tri-Tip recipes cook the meat over high heat and season it only with salt, pepper, garlic, and the sweet smoke of the grill. This consistently produces a charred exterior and very rare center—but we wanted the outside cooked less and the inside cooked more. To achieve this, we pushed all the coals in our grill to one side, which created a hot zone for cooking and a cooler one for finishing the meat slowly. Searing our California Barbecued Tri-Tip directly above smoldering wood chips left it tasting like the inside of a chimney, but holding off on the wood chips until after we’d seared the meat and moved it to the cool part of the grill lessened the impact of the smoke.
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