Recipe courtesy of Frank Ostini
Print
Total:
1 hr 35 min
Prep:
15 min
Inactive:
40 min
Cook:
40 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
15 min
Inactive:
40 min
Cook:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 (3-pound) tri-tip roasts
  • Basting Sauce, recipe follows
  • Seasoning Salt Mixture, recipe follows
Seasoning Salt Mixture:
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon onion powder
  • 4 tablespoons granulated garlic
  • 6 tablespoons salt
Basting Sauce:
  • 1/2 cup red wine vinegar
  • 1/2 cup garlic-infused vegetable oil

Directions

Heat a grill to low.

Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.

Seasoning Salt Mixture:

Mix together all ingredients in a small bowl.

Basting Sauce:

Whisk together vinegar and oil in a small bowl.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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