Sort Grilled tip! This Original Nor Cal Tri Tip is tasty, tender and toasted to perfection! Perfect for eating alone or loading into a three-point sandwich!
This is a sponsored conversation written by me on behalf of Kingsford. The opinions and the text are all mine.
Today, I teamed up with Kingsford to bring you this Original Nor Cal Tri stuff. Back to MY Original Nor Cal roots with this recipe. Although I LOVE everything about Texas, I was born and raised in northern California, so I can tell you for sure that there .. the Tri Tip reigns supreme as the king of the barbecue.
Kingsford, official partner of Major League Baseball, presented a new cookbook, Taste of the game. From steak sandwiches to grilled lamb burgers and pulled pork poutine, there are a myriad of dishes that go well with your favorite baseball team. Taste of the Game is packed with 30 recipes that you can prepare while enjoying a soccer game with friends or family. Each recipe has been inspired by Major League Baseball teams and cities.
What is a Tri Tip?
More than likely, you will find this cut in your market called Tri Tip Roast. Or even like a triangle roast. You might also come across Tri Tip steaks, which are cut into Tri Tip slices into thinner slices, making them “steaks”. For this recipe, we use the three-point roast.
A Tri Tip is a triangular cut of beef that sits on the bottom tip of the cow's sirloin. There is a story showing that this cut was known in the United States as early as 1915, known as the triangular part of the loin. There are many people who claim the origin of the Tri Tip as it is known today. But all these people come from California! The Tri Tip has a rich flavor and also tends to be quite lean, lower in fat.
This is why this particular Trip Trip recipe is called Original Nor Cal barbecue tip for Oakland A in the new Kingsford Taste of the Game cookbook.
How to cook a three-point roast:
The best tri-tip is cooked slowly in a grill and then seared. This is called reverse entry. This allows the meat to get the most flavor, to become super tender. And then we get that luscious crust on the outside.
- Use a binder. We coat this tri tip in a binder based on mustard, Worcestershire sauce and a local API. Mop or brush it.
- Season. A basic seasoning of kosher salt, fresh ground black pepper (16 mesh black pepper is my favorite for grilling!) And granulated garlic.
- Marinate. Place the meat in a plastic bag or airtight container for at least 30 minutes overnight.
- Make a fire in two areas in your grill. Direct heat on one side and indirect heat on the other.
- Cook the tri tip on indirect heat for 20-30 minutes. Turn and cook another 20-30 minutes.
- Sear. Once the triple tip reaches 140 degrees Fahrenheit, place the meat on direct heat for 2-3 minutes. Go back and grab the other side.
- Packaging sort the aluminum foil tip and let it sit for at least 10 minutes.
- Thinly slice and enjoy!
Check out each recipe on the Kingsford website. You can also find the book on Amazon click here!
3 tablespoons yellow mustard
¼ cup of beer *, IPA microbrewery of choice
1½ tablespoons Worcestershire sauce
3 pounds of premium sliced beef without silver skin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon granulated garlic
neutral cooking oil for broiling, as needed
1 teaspoon laminated Maldon salt or fleur de sel, for finishing
In a small bowl, whisk together the mustard, beer and Worcestershire sauce. Distribute the mixture on the three tips. Season the three tips with 2 teaspoons of salt, 1 teaspoon of pepper and granulated garlic.
Place the three tips in a plastic bag or a large dish and let stand and marinate for at least 30 minutes in the refrigerator. You can also leave it to marinate in the refrigerator for several hours and up to overnight.
When you're ready to cook, light a fireplace full of Kingsford® Original charcoal or a pile of about 100 briquettes. Build a two zone fire, placing preheated briquettes on one half of the lower grill and leaving a vacuum on the other side.
Replace the grill, let it heat up to 400 ° F – all vents must be fully open – then pour the cooking oil onto a folded paper towel and oil the grill with long tongs handle.
For a more intense smoke flavor, add about two cups of Kingsford ™ woodchips with hickory or mesquite. Be sure to soak the shavings for at least 30 minutes in water before spreading them over the coals.
Place the three tips on the hot side of the grill (not directly on the embers), close the cover and grill it for about 20 to 30 minutes, then turn it over and repeat.
When the three tips are close to the desired internal temperature, 140 ° F for the middle, remove the cover and sear both sides directly on the coals, for about 3 to 4 minutes per side. (For your safety, please refer to USDA safe cooking temperatures.)
Once the three tips have come off the grill, cover them with aluminum foil and let them sit for about 10 minutes.
Once rested, cut in half along the grain then slice, very thinly, against the grain. Dip each slice in the collected juices created by the slicing and serve, sprinkled with finishing salt.
The recipe is the original work of Kingsford * Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
Serving Size: 1g, Calories: 316kcal, Carbs: 5g, Protein: 27g, Fat: 20g, Cholesterol: 67mg
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