"Caveman Style" grilling is quickly becoming a fan favorite in backyards everywhere. Not only does it create a SUPER juicy and tasty cut of meat, but it also has that "WOW" factor that will impress every guest in attendance. Let's be honest, every grill master loves his EGO stroked a little. And by a "little", I mean A LOT!!!! This is an extremely easy style of grilling that can be somewhat intimidating at first, but trust me, it shouldn't be. Follow these simple guidelines for a great steak, or in this case, a Hatch Green Chili Tri~Tip. CAVEMAN STYLE.
- 2-3 lb Tri~Tip Roast
- Stubbs Hatch Green Chili Marinade (My new addiction)
- Salt & Pepper & Garlic combo or your favorite Rub
The first guideline is Non Negotiable. For this recipe, you must use LUMP Charcoal. Lump has several benefits when compared to your normal, everyday briquettes. Lump is charcoal, in it's purest form. It burns hotter, faster and leaves very little ash. This is why I prefer LUMP 99% of the time. For this recipe, we will need 1 full chimney of lump charcoal. Heated until we have a hot, white bed of coals. Move coals to 1 side of the grill. This will help later when we grill indirectly.
I decided to inject my Tri~Tip with some of the Stubbs marinade, using my new BBQ injector toy. The same one I forgot to take a picture of for the purpose of this post. :) Trust me, I injected. This is not mandatory, but adds another layer of fun.
Once injected, generously coat the Tri~Tip with a basic steak rub. Don't be shy with the rub as some will fall off in the cooking process. Load er' up. Make sure and take a look to see which way the grains are running on the Tri~Tip. This will be important later.
Once the coals are hot, try your best to even them out. We want a nice, flat bed of coals to lay our hunk of beef on. Once the sizzling begins, keep an eye on your stop watch. We want to cook it for about 3 to 4 minutes per side. (3 sides) This is only about 10 to 12 minutes total.
After 12 minutes, remove the TT from the coals and add your cooking great. We will finish it on indirect heat. Place the Tip on the opposite side of the grill from your hot coals. I like my grill at about 275 degrees and will cook until the TT reaches 125 degrees internally. Don't forget your trusty Thermapen for this. Feel free to add some hickory wood chunks as well.
As it's cooking over indirect heat, I like to baste with the Hatch Chili sauce every 10 minutes or so. As you can see, we have some yummy, charring on the outside of the meat. So Tasty!!!
I am looking for a nice medium rare roast when done, so I will go to 125 degrees internally. It will continue to rise another 5-10 degrees during this next step. Remove from the heat and place on a sheet of aluminum foil. Pour in about 1/2 cup of the marinade and wrap tightly. I prefer to double wrap mine and keep the heat in!!! This step helps tenderize the roast and lets the juices redistribute.
After about 45 minutes. we are almost ready to cut and enjoy. Remove the TT from the foil and save those juices. Let the meat rest uncovered for 5 minutes. Now, it's time to slice. Always slice against the grain on a Tri~Tip. This makes for a more tender cut of meat. The grains in a Tri~Tip usually run in 2 different directions, so pay close attention when slicing. For a better idea of how these grains normally run, click here. Chris does a great job of breaking down the Tri~Tip Roast in video form. Once you get it sliced up, pour those extra juices over the top and enjoy. This also makes a great sandwich.