Adapted from a recipe from “BBQ USA,” by Steven Raichlen. Serves 6. This recipe also translates beautifully to grilled portabello mushrooms.
Ingredients
2 teaspoons coarse salt
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
1 tablespoon dried rosemary
2 teaspoons dried oregano
1 tri-tip (about 2 1/4 pounds)
About half a cup of hardwood chips, or just a few larger chunks of hardwood like oak. Mesquite is traditional.
Directions
Combine the dry ingredients in a small bowl and and mix thoroughly. Place the tri-tip in a baking dish and slather the rub all over both sides of the meat. Put it in the refrigerator for at least an hour.
Set up your grill for direct grilling using a two-zone fire, meaning the coals are piled up close to the grate on one side of the grill, and they slope down so that at the opposite side of the grill the coals are not close to the grate. If you are using a gas grill, just preheat one burner to medium and one to medium-high.
Toss your wood chips or chunks on the fire once it’s preheated (if using a gas grill, use a smoker box or pouch).
Brush a cooking oil (grapeseed, canola, vegetable, olive, etc.) on the grill and place the tri-tip on the hot side of the grate. Grill until medium rare, anywhere from 5 to 10 minutes per side. If the meat starts to brown too much, move it to the cooler side of the grill. It’s finished when the internal temperature is 140 to 145 degrees.
Transfer the tri-tip to a cutting board and let it sit for 5 minutes. Slice it thinly, across the grain. Serve it with garlic bread and, if you like, a salsa of your choosing.
