BBQ tri-tip (maminha)

The cook, step by step.

1. 1

   Step 1

   Done

   We'll start with cleaning the Tri-Tip in this recipe. Especially on the meat side it can happen that there are irregularities. You cut this out like on the picture below. Then you want the Tri-tip to look neatly cleaned like on the 2nd picture.

2. 2

   Step 2

   Done

   We then cut the fat cap of the meat as we do with Picanha. We do this to prevent bulbing of the meat during preparation. Fat shrinks many times faster that meat and of course we want to keep a nice piece after the preparation. When cutting, make sure you do not cut through the skin. So you don't want to see meat through it.

3. 3

   Step 3

   Done

   Then it's time to smear the entire Tri-Tip with mustard. Before you do this, dry it well with kitchen paper. Massage the mustard into the flesh and cover it completely. After this it is time to apply the BBQ rub. This is what you do all around and make sure your entire Tri-Tip is covered. Because you used mustard for this purpose, the rub also stitches well and you get a nice whole like on the picture. Leave it in the fridge for at least half an hour so that the herbs can soak well into the meat.

4. 4

   Step 4

   Done

   Use the reverse-sear method: cook the tri-tip gently over indirect heat before searing the outside. Set up the BBQ for indirect cooking at 150°C. Cook the tri-tip until it reaches an internal temperature of 48°C, then remove it and rest briefly while preparing the BBQ for the direct grilling stage.

   BBQ temperature: 48°C
5. 5

   Step 5

   Done

   After the tri tip reaches 48 degrees temperature we remove the meat from the BBQ and prepare our BBQ for a direct preparation. We're going to grill off the Tri-Tip in this final phase, and we are going to do that above the hot coals without plate-setter or something. During this phase, you still have the core thermometer in the flesh and want at this stage that the temperature does not exceed 54 degrees. So the meat remains nice medium / weird and in my opinion you have the most fun of it. NOTE, while grilling the fat side you can get to deal with high flames due to the melting fat. This can make your meat go very hard and burn. So actively move the meat over the grate when flames occur. Grill both sides and always switch until you have reached the desired internal temperature.

   Internal temperature: 48°C
6. 6

   Step 6

   Done

   Then when the internal temperature is reached, the Tri-Tip of the BBQ can be used. It is now time to cover the meat slightly with aluminum foil and let rest for 10 minutes. These 10 minutes give the moisture that lies on the surface time to withdraw into the meat. Which ultimately benefits the taste experience.

   10m
7. 7

   Step 7

   Done

   After resting we cut the Tri-Tip into nice thin slices. We're gonna cut the slices against the thread of the meat. Note, the wire runs in the Tri-Tip. So chances are you're gonna end up cutting in a different angle than where you started. Et voilà! A beautiful piece of meat and super tender. Enjoy!