RUBS & SEASONINGS
Grill Tri Tip Over Hickory Wood Flame
by Greenhorn BBQ Beer
Do we even need to say anymore? Look at that tri tip!
If you want to see how Greenhorn BBQ Beer made this masterpiece, check it out below. Or simply scroll for some grilling satisfaction made possible with our SPG+Butter.
Tonight, we're going to make a tri-tip over an open hickory fire. It's going to be delicious. Plus, it's a double header. We've got Grillaholics SPG with butter and Uncle Steve Shake South Texas Smoke Bomb. It's going to be the bomb...
I'm thinking maybe Uncle Steve's first because it's finer. I think I want that color, and I want that smoke to be there because it's not going to spend very much time on that open flame.
And then I'm going to top it off with this SPG a little bit more coarse. Plus, it's got that butter kind of sizzle in, so it's an experiment.
We're going to give it a shot, and we're going to try out this tool set from Grillaholics…
It's a nice looking tool set. I'll be probably using just the tongs and the spatula…
I'm doing an open flame. No, I'm not going to slow cook it and let it come up slowly, guys. I'm going to burn the bejesus out of it. In my book, that's the only way doing a tri-tip and don't worry about burning and charring the outside guys because that's what tri tips are all about here on the west coast. You want a nice char black on the outside pink on the inside. Just you wait and see.
Got ourselves a tri-tip, so like I said I've decided to use the Uncle Steve Shake first, but as always, before I do I'm going to hit it with some of this avocado spray oil. It's got a high smoke point, so it won't burn. But I want to use it kind of just to sort of lubricate.
I'm going to leave the fat cap on it because it's going to go fat cap down. That fat cap's going to help protect it. I am gonna flip it a few times but primarily you know it's gonna be fat capped down. Now I'm making sure I get this. I've got oil everywhere. Kind of rub it in. Have fun with your meat.
Now for the Uncle Steve Shake, guys, I like to go on nice and even with that. So I do that kind of holding at an angle getting the sides. Getting all little nooks and crannies, guys.
Don't you love that color.
Again, I'm going to be using this Grillaholics SPG with butter. SPG with butter look at that.
Me and Sassy, we like our tri-tip nice and crispy the overall bark.
You know when you slice this up like we do the bark's on the edge anyway. It's just adding to the flavor.
As you can see, it's thin. We're gonna slice it with the grain of course…
So that fire is almost ready. So for you, guys, that are curious. I'm using this western wood.
Pretty nicely milled hickory here. Now, they got this stuff in mesquite and apple. All kinds of stuff, but I really like these logs... They're really predictable. A lot of the same size.
As soon as that fire and the coals are a little bit more established. I'm going to throw a fresh piece of hickory on there. Throw the grate over and throw that tri-tip right on the flames. The rest will be history.
It's delicious. I like the flavor of the rubs together.
