Summer Recipes from the OC

Smoked Tri-Tip

Recipe courtesy of Chef de Cuisine Matthew Sisson, The Club Grill & Bar at The Ritz-Carlton, Laguna Niguel

For the dry rub:
Chef Sisson recommends this rub for tri-tip.
2 tablespoons smoked paprika (not spicy)
2 tablespoons fresh-cracked black pepper
1/2 tablespoon cumin
1 tablespoon toasted, cracked coriander seeds
1 tablespoon salt

Directions:
Use 8 pounds of tri-tip to feed 10 people.
1. Remove the silver skin that covers and tri-tip.
2. Massage the dry rub all over the meat. Pack it in, don't just sprinkle.
3. Prepare a charcoal grill for smoking by arranging wood chips and coals adjacent to where the meat will be (i.e. no heat source directly below the meat). Heat the grill to low-medium, around 225 degrees.
4. Put the meat on the side of the grill that doesn't have the heat source, close the lid and smoke the tri-tip for 2-3 hours. Avoid opening the lid, except to refill the wood chips and to occasionally turn the meat.
5. Pierce the thermometer into the middle of the thickest part of the meat to measure the temperature. Remove the meat when you're 20 degrees below the ideal temperature (see list below).
6. After you remove the meat from the grill, spread the coals evenly in the grill and heat the grill until it's very hot.
7. Put the meat back on the grill directly over the coals for a few minutes until the surface is caramelized, and you get some pretty grill marks on it.
8. Remove the meat from heat, wrap it in aluminum foil, put it in a clean dish and let it rest for 15-30 minutes. This allows the meat to relax and the juices to redistribute evenly.

Chef's tip:
Many people like eating beef as it is, while some prefer it with barbecue sauce. Chef Sisson's favorite store-bought sauce is Sweet Baby Ray's Original sauce.

Meat temperatures:
Measured in the center of the thickest portion, that correspond to how well the meat is cooked. This is in degrees and just before the meat is eaten:
120-125: rare to medium rare
125: medium rare
130: medium
135: medium well
140: well-done

Back to Summer Recipes