Start tri-tip fat side up and sear the meat over direct heat for 5-7 minutes. Turn and sear the other side for 5-7 minutes. Move the meat to the cooler side, over indirect heat, and continue to cook for about 15 minutes (turn as needed) until the thickest part is medium-rare (130-135ÂşF).
When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
Grill the roast on a hot grill for 5 minutes per side. Grill the roast over a drip pan and turn it off under the roast. Preheat your barbecue to 145F (63C) for medium-rare (about 50 minutes) or to desired doneness in a closed barbecue, setting the temperature to low and continuing to cook for an additional 5 minutes.
First, remove the tough, chewy “silver skin” from the tri-tip. Using a sharp knife, cut just below the skin and work your way across the meat. Then, trim the excess fat down to about an ⅛” layer.
4 days ago · Charcoal grills aren’t as easy to use as gas grills, but they give food even more flavor. Make things easier by starting with a charcoal chimney, then lay your prepared coals in your grill. Quick-cooking foods like hot dogs, hamburgers, and many vegetables can be cooked over an open grill.
How to light the charcoal. Fill the chimney to the top and rest it on a level, heatproof surface, like an asphalt driveway—or directly on the grates of your grill. Place a single, natural fire
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how to cook on a grill with charcoal
