Introduction
Tritip is a triangular cut of beef from the bottom sirloin that is growing in popularity for barbecue. When properly prepared, tritip can be incredibly flavorful, juicy and tender. The cut contrasts nicely with the smoky flavors of the grill or smoker. Learning how to barbecue tritip to perfection takes some practice, but the payoff is well worth it. Follow these tips and techniques for mouthwateringly delicious tritip every time.
Equipment Needed
Barbecuing tritip requires minimal equipment, but having the right tools makes the process easier and more effective.
Grill or Smoker
You can use either a charcoal or gas grill, or a smoker to barbecue tritip. The smoky flavor from a charcoal grill or smoker pairs especially well with beef. Make sure the grates are thoroughly cleaned.
Instant-Read Thermometer
An instant-read thermometer is crucial for monitoring the internal temperature of the meat. Remove tritip from the heat when it reaches 125-130°F for medium-rare doneness.
Two-Zone Fire Setup
Set up a two-zone fire in your grill or smoker with hotter direct heat on one side and cooler indirect heat on the other. This allows you to sear the meat over higher heat before finishing over lower indirect heat.
Marinade Injector (Optional)
Using a marinade injector to infuse flavor deep into the meat is highly recommended for extra juicy and tender tritip.
Basting Brush
Have a basting brush ready to coat the meat with glaze or sauce during grilling. Silicone brushes withstand high heat.
Choosing the Meat
Selecting a well-marbled cut of tritip is vital for the end result.
Weight
Choose a tritip that weighs 1.5-2.5 pounds to allow for optimal grilling time and temperature control.
Marbling
Look for good marbling throughout the meat with long streaks of fat for added moisture and flavor. Avoid tritip with large chunks of hard fat.
Color
Pick tritip that is bright red in color rather than brown or gray, indicating freshness.
Thickness
Go for a thickness between 1-2 inches for the right balance of seared outside and tender interior.
Preparing the Meat
Proper preparation is key to maximizing the flavor and texture of grilled tritip.
Trim Excess Fat
Trim off any large hard pieces of fat to prevent flare-ups on the grill. Leave a thin layer of fat for bastings.
Apply Dry Rub
Coat all sides with a dry rub at least 2 hours prior to grilling. Let it penetrate deeply.
Inject Marinade
Inject flavorful marinade like red wine, garlic, herbs and olive oil throughout the meat.
Rest at Room Temp
Let the tritip sit at room temperature for 30-60 minutes before grilling for more even cooking.
Barbecuing Process
Follow these steps carefully for perfectly barbecued tritip.
Sear Over Direct Heat
Sear tritip over high direct heat for 2-3 minutes per side to caramelize the outside.
Indirect Heat
Move to indirect heat, close grill lid and cook to an internal temperature of 125°F.
Baste and Flip
Baste with sauce or glaze every 5-10 minutes and flip occasionally for even cooking.
Rest and Slice
Let rest for 10 minutes before slicing across the grain into thin pieces.
Doneness Temps
Rare: 115-120°F
Medium Rare: 125-130°F
Medium: 135°F
Barbecuing Tips
Apply these tips for the best possible results when grilling tritip.
- Bring meat to room temperature before grilling for more even cooking.
- Use a digital instant-read thermometer to monitor doneness precisely.
- Let meat rest for at least 10 minutes before slicing to retain juices.
- Slice tritip thinly across the grain for tenderness.
- Maintain an even, medium-low heat when cooking over indirect heat.
- Flip only once during indirect grilling to prevent moisture loss.
- Give a quick sear over high heat just until browned, not blackened.
- Avoid poking meat with tongs, which can cause juices to leak out.
Common Barbecuing Mistakes
Avoid these common tritip grilling mistakes:
- Cooking over direct high heat the entire time, which burns the outside before the inside cooks sufficiently.
- Letting the internal temperature exceed 130°F, causing the meat to become dry and chewy.
- Cutting into the meat immediately instead of letting it rest, resulting in spilled juices.
- Neglecting to slice properly across the grain, producing chewy pieces.
- Applying sauce too early, which can burn and turn bitter on the grill.
- Overcrowding the grill, preventing proper air circulation and even cooking.
Serving Suggestions
Trityp pairs fantastically with various sides and sauces. Consider:
- Roasted potatoes or grilled vegetables
- Sauteed mushrooms
- Grilled corn on the cob
- Fresh chimichurri sauce
- Savory barbecue sauce
- Herb-infused sea salt
- Crusty bread for dipping juices
Storing Leftovers
Store leftover barbecue tritip properly for lasting enjoyment:
- Let cool completely, then refrigerate within 2 hours.
- Wrap tightly in plastic wrap or foil to prevent moisture loss.
- Use within 3-4 days for peak freshness and flavor.
- Slice and reheat gently in the oven or microwave before serving again.
- Use for sandwiches, tacos, pasta dishes or diced in scrambles or omelets.
- Freeze in an airtight container for 2-3 months. Thaw overnight in the fridge before using.
Conclusion
Perfectly barbecued tritip requires selecting a well-marbled cut, proper seasoning and preparation, quick searing followed by gentle indirect grilling, resting, and proper slicing. Mastering these techniques will reward you with the ultimate mouthwatering, tender and juicy tritip off the grill or smoker. Serve seasoned tritip with flavorful sauces and savory sides for an incredible backyard barbecue feast.