BBQ Tri-Tip

It was a nice and relaxed weekend, wrapped up by an easy holiday Monday.  I started the day by sleeping in late. I woke up close to my normal time and then just stayed in bed for an extra hour to an hour and a half. I met Tony and Bob for breakfast at the Hickory Pit, then from there, drove up to Edgies and shot a couple of games of pool with Don. From there, I stopped at Don Edwards Park for a rambling walk, then headed back over to Bob's for an informal BBQ.

Above is a picture of my contribution, tri-tip steak.  I have a very simple and very tasty recipe if you want to give it a try.

Ingrediants:

-2 lbs. of Tri-Tip steak, well marbled.

-Coarse ground black pepper

-Garlic powder

-Kosher salt

Preparation:

-Take about five pounds of charcoal, stake in a starter or in a pyramid, soak with lighter fluid, and ignite.  You are going to let the charcoal burn all the fluid off.  While the charcoal is lighting, take three handfuls of mesquite (or your favorite hardwood) chips and put them in a pan of water to soak.

-Cover both sides of the tri-tip with kosher salt, garlic powder, and coarse ground black pepper. Very liberally coat it, you want it thick and completely covered.

-When the coals are ready, arrange them in a circle, with the center of the circle open and about the size of the tri-tip, so you can cook it with indirect heat.  The coals should be about 400 degrees.  If you hold your hand about four inches over the coals, you should only be able to hold it there for two or three seconds.  Then, scatter the soaked wood chips around the circle of coals.

-Place the tri-tip in the center, fat side up to start.  Quickly close the lid.  Now, go away for 20 minutes. Do not come back. Do not open the lid. Let it cook and smoke and cook and smoke.  At 20 minutes, open the top just long enough to reach in and flip the steak, then close it down for another twenty minutes.

-When the forty minutes have elapsed, you can check with a thermometer (the thinner part should be 140 plus and the thicker part about 130, this will give you medium on one end and medium-rare of the other). If you like your tri-tip rare, go 15 and 15.

-Take it off the grill, cover it in tinfoil, and let it set for ten minutes or so.  Then, cut to the size you like. It will serve four to six people.