Savory Oven Baked Triangle Tip - A Family Tri-Tip Recipe

Oh boy, we're going to have Tri-Tip for dinner tonight. Most of you know that a triangle tip comes from the sirloin section of very delicious beef cattle. We're going to use a way of cooking called the "Dry Heat" method. All beef loin and sirloin should be cooked using this method of cooking, or it won't come out right at all. It goes just like this.

* 3 1/2 to 4 lb. Tri-Tip Roast
* 1 Tsp. Black Pepper (Any grind you please)
* 2 Tsp. Salt (2 1/2 of Sea Salt if you like)
* 2 Tbs. Bacon Fat (Good Stuff)

Unwrap the Tri-Tip and rinse off the blood with cool fresh water. Pat it dry and liberally rub the roast down with a little bacon fat. Then, wash your greasy hands please. Now, put the salt and pepper into a small bowl and mix it together with your clean dry finger. Place the roast in an appropriate sized roasting pan. An oblong pan that is not oversized will work just fine for this recipe. We ain't gonna add no veggies. We then sprinkle the salt and pepper mixture onto both sides of our roast, the edges included. Place the roast fat side up in the pan.

Pre-heat your oven to 325º F and place the roast in the oven. Do not cover the pan, this is an open heat cooking process. Place it in the oven after it reaches 325º F, not before please. Now place a basting bulb on the stovetop for easy access.

Notice we ain't put no water or booze in this pan. Keep it that way cause we do want dry heat and no cover. In about half an hour, check the roast to see just how much juice has flowed free so we can baste it. If it's enough, use the basting bulb to suck it up and liberally baste it. This should be done every 15-20 minutes, for a total of 1 1/2 hours (Medium) to 2 hours (Well). That would be from the point we placed this beauty in the oven.

Now, don't that smell real good? Looks good to me too. (Ha Ha Ha) Wish I was there to help ya'll eat it. Serious now, lets pour the juice from the pan into a small measuring cup. Cover the roast lightly and put it in the warm turned off oven. Let some heat out before you do it so it don't cook no more. We just wanna keep it warm.

In short time the oil and juice will separate, leaving the oil on top in the measuring cup. Decision, decision, what comes next? Well, are we gonna make a nice brown gravy, or go with a beef au ju approach? Being as I called this a "Savory Tri-Tip", we'll go with the au ju. Boy, that sure does sound good now don't it?

What we'll do now is take the roast out the oven. Place that on your cutting board. Get a nice platter with a raised juice retaining edge, and a real sharp carving knife. Slice the roast about 1/4" thick and arrange each slice on our platter, slightly overlapping. Remember to slice against the grain so we got nice slices

If your done slicing, we can suck up the fat from the top of our measuring cup using the basting bulb method. Having done this, pour the juices back over the slices on the platter, cover lightly and place it back in the warm oven. Keep it warm at 125º F until you've got the rest of your meal ready.

Now, ain't that good? Ole Emerile Legasse ain't got nothing on us now does he? Eat and enjoy your meal, now hear? Ooowee: Hope you emptied the baster properly!

Enjoy!

How to Grill Tri-Tip the Easy & Tasty Way - A Fantastic Tri Tip Beef Recipe!

If you are looking for a great tri tip beef recipe, this article is what you need!

Do you like being outside with your friends grilling on a sunny summer day? Well then, if you enjoy steak, I would recommend getting a tri-tip. It is one of the best cuts of meat to serve to a lot of people. The best part about it is that it is a lot cheaper to serve a tri-tip steak than a bunch of individual steaks. A decent size tri-tip can easily feed about five hungry people.

Most people who live on the East Coast have not been introduced to the tri-tip. It is actually considered to be a roast, and comes from the bottom of the sirloin. Even though it is a roast, when grilled, it is much more similar to steak. If you go to a BBQ on the West Coast you are guaranteed to find this cut of meet sizzling on the grill.

People prepare this steak many different ways. A great way is to marinate it overnight so that the flavor fully soaks into the meat. You can also coat it with a dry rub right before throwing it on the grill. My favorite way of cooking this steak is apply a dry rub, then spread BBQ sauce all over it about 10 minutes before it is ready to come off the grill. If grilled properly, it should leave the meat with a nice crust and a great center flavor.

Make sure that you grill your tri-tip over an indirect heat at about 325°F. This is referred to as slow cooking, and yes its very slow (ranging from 60 to 90 minutes depending on the size of the meat). You should figure about 30 minutes per pound.

If you like your steak burnt to a crisp, then the tri-tip is not for you. This cut of meat should be cooked medium rare to medium. When the center of the meat reaches 140°F, it is time to take it off of the grill. When it is off the grill, let it sit uncovered for about 10 minutes so that the juices won't all run out.