Tri- Tip, Approx. 2.7 lbs

Tri tip is the cut of choice for the Central Coast. This roast is lean, but more tender that chuck, rump or rounds, which makes it a perfect for some summer grilling. If you don't have a grill, you can also roast it in the oven or braise it in a crock pot.

Central Coast BBQ

Tri Tip
Salt
Ground fresh black pepper
Garlic powder
Onion powder
Paprika

Pat the meat dry with paper towels. An hour or two before cooking, sprinkle it with salt, no more than you would if you were served the cooked meat. Just before cooking, sprinkle it with the spices, roughly equal amounts, and massage it in. Don't worry about over-seasoning. When you're done you're going to cut it into thin slices so each slice will have only a small lip of flavorful crust.

Set up your grill with one side of your grill scorching hot and the other about 225°F to 250°F. First put the meat on the indirect heat side of your grill with the thick end closer to the heat, close the lid, turn it every 20 minutes and wait until the center hits about 110°F, or about 20°F below your target temp. This can take 30 to 45 minutes. Then move over direct high heat for about 5 minutes per side or until it gets a nice dark even sear.

Serve with salsa, pinto beans and french rolls.