Beef Month is nutritious and delicious: Tips for Tri Tip grilling

I have two favorite months: June, dairy month, and May, beef month. Beef cattle have always been an important part of my life, as they are for many Nebraskans and people around the world. Beef month is a time to showcase all the hard work that goes into the high-quality beef on your plate, no matter your preference on quality grade, how it was raised or finished, certified program, if you raised it yourself, bought from a producer, or picked up a retail cut from your favorite grocery store. When you choose beef, you choose a superior protein source. 

Tri Tip comes from the primal cut Sirloin and, more specifically, the subprimal Bottom Sirloin Butt. It’s also known as Santa Maria Roast, Bottom Sirloin Roast, or Newport Roast. This boneless roast is lean, somewhat tender, and flavorful. It's a roast, so it can feed a family or a small crowd.  

The most recent one I made was 3.5 pounds raw, fed six people, and I had enough to make a few street tacos with the leftovers. This is an excellent choice for folks who get antsy at the grill and always feel the need to lift the lid to check on what's cooking. With this cut on the lean side and it being grilled, I use a mopping sauce to keep things from getting too dry. 

Time: You should probably allocate at least an hour of cook time for this 

What you will need:

• Tri-Tip with the fat cap trimmed modestly
• Meat thermometer
• Your favorite rub/seasoning - People sometimes panic here. I occasionally do the trusted salt, black pepper, and garlic, or any SPG, and keep it easy. Other times, if I’m in town, I grab whatever label looks cool to me and sounds good.

Mopping sauce

• 1/4 cup oil- olive oil or whatever you have should be fine
• 1/4 cup red wine
• 2 tablespoons Redwine vinegar
• Some garlic (4 cloves or 1 ½ teaspoons minced)
• Brush/mop

Optional Items

• Tinfoil or butcher paper- enough to wrap your roast.
• Old towels (You’ll use these to wrap- so ones you’d be okay with staining.)
• Cooler- to keep your Tri-Tip warm while it rests

Instructions

1. Start your grill (wood pellet, charcoal, or gas ) and set it up for indirect or two-zone grilling at 325-375 degrees+
2. While the grill is preheating, make sure you’ve trimmed your fat cap if there is a lot there to trim. Then apply seasoning all over the roast. Don't be afraid to rub it in pretty good with your hands.
3. At this time, make the mopping liquid by combining all the ingredients into a small sturdy bowl or a coffee mug (I like this so it can't tip over).
4. Put the Tri-Tip on the grill so it is not directly over the heat source (this is important so A, your fat cap or what remains of it, doesn't catch fire and B, your mopping liquid (which is oil-based) isn't directly dripping into the heat source). Close the lid at this time.
5. Flip and turn the roast frequently, approximately every 5-8 minutes, and mop it with the mopping sauce each time. Try to be quick each time you open the lid to do this to prevent losing heat. You'll keep doing this until the roast is 10 degrees below your desired final temperature. We enjoy our beef medium-rare in our household, so we aim for 125 degrees.
6. Once you are 10 degrees from your final desired temperature, stop mopping and place the Tri-Tip directly over the heat source, flipping every 2 minutes until you reach your desired temperature (135 degrees for medium-rare). This sears it.
7. At this point, wrap the roast in tinfoil, then in an old towel, and place it in a cooler to rest, as this will help the roast stay warm. You can also let it rest on a cutting board for about 15 minutes. 

Go ahead, slice it up against the grain and enjoy!