Grilling with friends and family can be so much fun, and the tri-tip is a fantastic cut of meat to serve a large group of people. Grilling a tri-tip is cheaper than grilling individual steaks. A good-sized tri-tip can serve between five and six people.
If you live on the East Coast you may not be familiar with tri-tip. The tri-tip is a cut of meat from the bottom sirloin. Many times it is considered a roast, but it's real texture when grilled is much more like steak. And that is why on the West Coast you'll find it being served at many a BBQ.
There are many different ways to prepare a tri-tip for grilling. Consider marinating your tri-tip overnight to seal in its delicious flavor. You might also want to consider using a dry rub on your tri-tip just before you put it on the grill. One of the things I like to do when I BBQ a tri-tip is to start with a dry rub, and baste it with a delicious BBQ sauce about 10 minutes before pulling it off the grill. Grilling it like this will give the roast a nice crust while still maintaining that fantastic center flavor.
The best way to cook the tri-tip is to grill it over indirect heat at 325°. This style of cooking is called slow cooking. The time to cook it can vary from 60 to 90 minutes depending on the size of the tip. A good rule of thumb is to grill the tri-tip around 30 minutes for every pound.
The right way a tri-tip should be cooked is medium rare to medium. Pull the tri-tip off the grill when the center of it reaches 140°. Do not cover the tri-tip with aluminum foil as this'll turn the tri-tip gray, and you won't get that nice seared crust that a tri-tip should have.
BestCustomerReview
When you decide to get yourself a grill the very first choice you have to make is to go out and buy one from the local garden or home improvement centre or to make your own. You may be the type of person that would never entertain the thought of building your own BBQ grill, but since your reading this article I'm assuming that you're at least considering the possibility! So let me try and get you over the line and convince you why it's such a good idea!
One of the most common reasons a lot of people will choose the DIY route is money, and it's a perfectly good reason, anything other than the most basic store bought BBQ can run into hundreds of dollars, and when all is said and done, all we want it to do is cook our food, and a homemade grill will do this as well as ANY store bought grill. Depending on the materials you already have available all your grill may cost you is your time, otherwise you should be able to beg, steel or borrow what you need without spending more than a hundred bucks.
For me though, the single biggest motivation for building your own BBQ is the satisfaction that you get from building it, never is this sweeter than while your watching the steaks and burgers sizzling away the first time you fire it up. It's a great buzz, and something you'll never get from a store bought BBQ, no matter how many features it has!
Another good motivator for getting off the couch and building your own is the freedom of design and expression that designing something yourself, from scratch offers. Maybe you want two levels of grill, maybe three, maybe you would like to have a work top or prep area on one side of the grill or maybe on both sides of the grill! Maybe your seven feet tall and you don't want to strain your back bending down to a standard height grill, the beauty of designing your own is that you can decide on all of these parameters yourself!
So once you've decided to take the plunge and design and build your own BBQ grill, another world of possibilities opens up! Sure, you can build a standard grill, but why not consider going the whole 'hog' (sorry!) and building a pig roaster, why not a meat smoker! All of these can be built from a standard scrap 55-gallon drum and some light angle iron!
Maybe working with metal isn't for you, no problem, you can build your own brick BBQ grill. This is a great addition to any garden, and when done well, can actually add a little extra value to the house!!
Whether you're using brick or steel, building a grill or a smoker, the principle is the same, with a little bit of enthusiasm and effort, coupled with a healthy dollop of good information, you can build something with your own hands that will pay you back with quiet satisfaction every time you use it!
BestCustomerReview
Potatoes are some of the most versatile foods in the world, and they can be prepared in numerous different ways. One of the most popular - and tasty - ways to prepare them is to bake them. Baked potatoes can be eaten as a light snack, or as an addition to a main meal. You can even have them in a barbecue to make your outdoor eating even more enjoyable.
Cooking on a BBQ grill is a great way to prepare a meal in the summer time, and you don't have to limit yourself to simple meals. A baked potato that was cooked on a BBQ grill can taste amazing, and this article will give you some tips and ideas to help you make the tastiest possible baked potatoes on a BBQ grill.
How To Cook a Baked Potato on a BBQ Grill
It's actually quite simple to make a baked potato on a BBQ grill. The first step is to make sure that the potato is nice and clean - this is good practice no matter what vegetable you are cooking.
Next you should wrap it in tinfoil - some people wrap several potatoes together, but this can lead to them being rather dry once they are cooked. For best results, each potato should be wrapped individually before putting them on the BBQ grill.
Making a great tasting potato is not difficult, but it requires a bit more than just wrapping it up in foil and throwing it on the grill. It's important to make sure that the piece of foil will be large enough to cover the entire potato. The end product will need to be nice and moist, so to achieve this you should put about a tablespoon of oil on the foil. The oil will keep the potato moist until it's ready to be eaten.
Tips For Making An Extra-Special Baked Potato
If you want to make an extra-special baked potato, add a few seasonings in with the oil before you wrap the potato up. Which seasonings you add is up to you, why not experiment with some spices and seasonings that will compliment the other foods in the meal?
It takes about 45 minutes to cook a baked potato on a BBQ grill. You can place them anywhere on the grill, but try to avoid the area with the highest head. To test the potato to see if it is ready, just prick it with a fork - if the fork easily goes into the center of the potato then it is ready to eat.
BestCustomerReview
The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.
Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.
However, what many grilling neophytes don't know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke!
So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat. Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat.
So how do you do it? Lets find out!
Josh Dusick is the editor of the Fire Pit and Grilling Guru website at http://www.firepit-and-grilling-guru.com where you can get information about grills, barbecues, fire pits, indoor grills, firewood, charcoal, grill and fire pit cooking, cooking in your fireplace, grill food and wine pairing and even how to build an outdoor fire pit. There are even some delicious free grilling recipes. Take your cooking with fire to the next level!
BestCustomerReview
