Site Information

 Loading... Please wait...

Tri-Tip Barbecue Worksheet

Posted by Chef Perry P. Perkins on

Latin Touch Tri-Tip Worksheet

                   Date:                                                                                                       Total Lbs. of Charcoal:

                   Number of Tri-tip:                                                                                 Ambient (outdoor) temp:

Per tri-tip:

1/4 cup fresh lime juice (2 large limes)

3 garlic cloves, smashed

2 Tbs. balsamic vinegar

1 Tbs.Worscheester sauce

1/4 cup olive oil

1/4 cup fresh cilantro, chopped

Coarse salt and freshly ground black pepper, to taste

Combine everything but salt and pepper in a food processor. Process until smooth, then add salt and pepper to taste.

Place each tri-tip in a gallon-size zip bag, pour in marinade and seal, pressing out excess air.

Roll the roast around inside the bag to get it evenly coated.

Refrigerate 8-24 hours, then bring to room temp before cooking.

Position the roasting box is a safe, well ventilated area (but out of direct drafts). If roasting on the lawn, be sure to water the grass well before cooking, just in case.

Place 3-4 (depending on the number of tri-tips you’re cooking) disposable drip pans in the bottom of the box, and place the over-sized grill on top of these. Add a couple of cups of water, apple juice, or beer to each pan, pace a grill grate inside the box, over the drip pan.

Cover box with the ash pan and charcoal grid. Add 16 lbs. of charcoal for a 70# box or 18lbs of charcoal a 100# box, in two equal piles and light. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid. 

Put marinated tri-tips on the grill over direct heat. Grill on all sides until evenly charred (about 5 minutes per side). 

Remove roast from grill, and set aside. Carefully remove lid from box and set on the long handles or metal sawhorses.

Insert the probe from a wired thermometer into one of the roasts, and run wire under the rail of the top frame. Place tri-tips on the grill over the drip pan, and replace lid.

Cooking time starts right now.

Roast until you reach an internal temperature of 115F-120F (about 15 minutes). Remove roasts from the box and allow to rest, tented loosely in foil for 5 minutes.

Carve the tri-tip into thin slices, against the grain.

A typical tri-tip will weight in between 1.5 and 2.5 pounds and serves up to 4 people, or more if used for sliders or sandwiches.

Here is to some mouth-watering tri-tip on your La Caja China or barbecue grill!

View Comments

Garlic Ginger Chicken Thighs

Garlic-Ginger Chicken Thighs~Chef Perry Perkins~Active Time: 15 min. Total Time: 25 min. 2 chicken thighs, w/ skin & bone 1/2 lg. sweet onion 2 garlic cloves 1-inch ginger root 2 tbsp. low sodium soy sauce 1/2 orange 1/4 tsp. black pepper vegetable oilPrepSkin [...]

Read More »

Sake Soy - Manila Clams

Sake Soy Manila Clams~Chef Perry Perkins~Manila clams, also known as Japanese littleneck, steamers, Filipino Venus, Japanese cockle, and Japanese carpet shells, are found from British Columbia to Northern California, but that's not their original habitat. Manila clams were introduced by mistake in Washington state waters in the late 1920s, hitching a ride in barrels of oyster seed from Japan.Sustainably—farmed in [...]

Read More »

​Why I Love the A-Maze-N Smokers

With over a thousand 5-Star reviews on Amazon, it's not hard to understand why the smokers from A-Maze-N Products have become the go-to item for creating and adding great smoky flavor for home pit-masters everywhere. Light weight, durable and portable, they produce great quality smoke for cold and hot smoking.These little pellet burners will produce 4-5 hours of smoke at temps [...]

Read More »

Direct & Indirect Grilling Part Two

In our last post we talked about the importance of directly grilling, this time, let's talk about an equally important technique for delicious, juicy grilled meat...”Indirect Grilling.”INDIRECT GRILLINGIndirect grilling is when we cooking adjacent, instead of directly over, the heat source(s).Food is placed in an area heated by the flame (you're still cooking), but not directly in contact with it.Traditional barbecue (slow-smoked meat) is [...]

Read More »

Direct & Indirect Grilling Part One

As much as I love slow-smoked bbq, I love me some lovely charred grill marks on a juicy chunk on animal protein just as much.Grilling seems pretty basic right? Glowing coals + grill + meat = happiness...and sometimes you don't even need the grill!I mean, c'mon, if the Flintstones could do it how hard can it be?Well, while it's not [...]

Read More »

Pig Roasting Styles

The tradition of roasting a whole pig goes back millennia and has been practiced in cultures all over the world.In areas with large Cuban or other Caribbean populations, a pig roast is often the center of family festivities on Christmas Eve. In Hawaii it's popular to "Kalua" a pig on memorial day.Rotisserie over an open fire, roasting underground, pit smoker, and [...]

Read More »

Marinades - Part Two: Ratios & Recipes

In our last post, we looked at how marinades were developed, the components (fat, acid, and seasoning) to make up a basic marinade, and the reason why marinating is a great option for BBQ and grilled meats.Now, let’s delve a little deeper and talk about how you can build on that foundation to create your own unique and amazing marinades!We’ll start [...]

Read More »

Marinades - Part One: What Makes a Great Marinade

One of the simplest ways to flavor food is to marinate it. That is, treat it like a sponge.Basically you mix up a bunch of ingredients in liquid, and soak the meat in it, allowing the meat to absorb the favors it’s submerged in. Salt, sun, oils, spices, and marinades all started out as ways to preserve meat in pre-refrigeration societies, [...]

Read More »

Getting the Most out of your Insulated BBQ Gloves and Marinating Syringe

Insulated Barbecue GlovesSteven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. Use the Best of Barbecue Insulated Rubber Gloves for "pulling" (shredding) piping hot pork shoulders and other foods hot off the grill or out of [...]

Read More »