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California Tri-tip

Posted by Dean Richardson on 25th Apr 2014

1 Tri-Tip, fat cap and sinew removed.


1/3 Cup Veg. Oil

1/3 Cup (½ Red Wine, ½ Red

Wine Vinegar)

Lrg. Tbsp Dijon Mustard

4 Cloves Garlic, Crushed

1 Tbsp Parsley, Minced


Your favorite steak or brisket seasoning.


1) In the morning, lightly dust Tri-tip with your favorite beef rub or seasoning, wrap with plastic film and refrigerate 4-6 hours, but no less than 3.

2) Combine Baste/Mop Sauce ingredients and emulsify with a hand blender. Stir in garlic and parsley. Make in the morning so ingredients can marry.

3) ½ hour before grilling, remove Tri-Tip from refrigerator; lightly dust beef again with your favorite seasoning or rub. Let stand at room temp.

4) Set up PK with 2 layer, hot fire. Ensure grill is clean. Place Tri-tip on grill over coals. Grill for 3 minutes, then turn and baste Tri-tip with Mop Sauce. Turn Tri-tip every 3 minutes and mop each time. Tri-Tips have 3 sides. So make sure you grill it on that 3rd side. Cook Tri-tip to desired doneness. Also, if Tri-Tip is getting too much color (Bark), just move charcoal to one side, place meat on the other side and finish cooking indirect. I use a instant read thermometer and pull it off at 135 degrees for Medium Rare.

5) Remove Tri-Tip to platter, pour remaining Mop Sauce over Tri-tip, tent with aluminum foil and let rest for 10-15 minutes. Carve against the grain (Tri-Tip has two separate muscles, so two separate grains).