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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: I need instructions for cooking a 6 lb tri-tip roast
I have a 6lb. tri tip roast that I would like to barbecue on an outdoor gas grill using a rotisserie. Please give me instructions on how to tie it to the spit and how much to cook it.
Thank you.
WOW! Marty,
It's a good thing that you asked!
First, you can't barbecue on a gas grill. Second, you don't barbecue a tri-tip. (Click into "According to Smoky" from www.barbecuen.com and read the "Glossary" for reasons why.) Third, if you stick a spit in it you will have an unwanted overcooked ring around an ugly hole in the center.
Tri-tip is best broiled or roasted. While in "According to Smoky" read "Pursuit of the Perfect Steak" for broiling technique. A 6 lb. tri-tip is PRETTY LARGE. You may have a sirloin tip, which is about the same. However, I would roast a piece of meat that size at around 350° for about 1 hour until the internal temp. reaches 140° then take it off and let it sit for 10 minutes while the juices set. If you rub it well with a mixture of 1 T. salt, 2 t. each garlic and onion powder, 1 t each ground bay, ground thyme, fresh ground black pepper and put it on a rack over a shallow pan with about 1/2" of water, you won't be disappointed. De glaze the juices while the roast is resting and serve on the side.
Slice the meat thinly across the grain.
Have fun,
Smokey
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