Bife de tri-tip grelhado

Ingredientes

• 2 to 2 1/2 pounds tri-tip roast, (about 1 1/2 inches thick)
• 1 tablespoon freshly ground black pepper
• 2 teaspoons garlic salt
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 handful oak, mesquite, or hickory wood chips
• 1 batch Tri-Tip Barbecue Sauce ((recipe below))
• 1/2 cup ketchup
• 1/4 cup steak sauce
• 1 teaspoon garlic powder
• 2 tablespoons granulated sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cider vinegar
• 2 tablespoons water

Modo de preparo

1. 1

   Mix the rub, coat the roast, and refrigerate. In a small bowl, combine 1 tablespoon freshly ground black pepper, 2 teaspoons garlic salt, 1 teaspoon mustard powder, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Stir until evenly blended. Press the rub firmly into all sides of a 2 to 2 1/2 pounds tri-tip roast, ensuring full coverage. Wrap tightly in plastic wrap and refrigerate for at least 3 hours or up to 24 hours.

2. 2

   Soak the wood chips. Place 1 handful oak, mesquite, or hickory wood chips in a bowl of water and let soak for at least 30 minutes before grilling.

3. 3

   Make the bbq sauce. Combine 1/2 cup ketchup, 1/4 cup steak sauce, 1 teaspoon garlic powder, 2 tablespoons granulated sugar , 1 tablespoon Worcestershire sauce, 1 tablespoon cider vinegar , and 2 tablespoons water in a small saucepan and cook for 5 minutes, stirring occasionally. Allow to cool fully, then transfer to an airtight container and refrigerate until needed. Bring to room temperature before serving. Makes 1/2 cup.

4. 4

   Set up the grill for two-zone cooking. Prepare the grill for both direct and indirect cooking over medium heat, targeting 350°F to 450°F. Brush the cooking grates clean. Drain the soaked wood chips and add them to the charcoal or place them in the smoker box of a gas grill. Close the lid and wait for smoke to appear before adding the meat.

5. 5

   Sear, then slow-cook the tri-tip to temperature. Once smoke appears, place the tri-tip directly over the fire. Close the lid and sear over direct medium heat for about 5 minutes total, turning once. Move the roast to the indirect heat zone, close the lid, and continue cooking for 20 to 30 minutes, until the internal temperature reaches 140°F for medium rare. Pull from the grill and tent loosely with foil to rest for 5 to 10 minutes.

6. 6

   Slice and serve with barbecue sauce. Cut the tri-tip on the diagonal, across the grain, into thin slices and arrange on a warm platter. Spoon the Tri-Tip Barbecue Sauce over the top or serve it alongside for dipping. Serve immediately.