It’s almost the 4th of July, one of our favorite holidays! Why? Well, yes, the United States became independent of course, which is a great reason to celebrate with fireworks and “America the Beautiful…” but come on… the secret’s out; we all really celebrate for the barbecue! Even George Washington was excited as this kid for some “Barbicue [sic]” lamb and mutton when the revolutionary war was over.

It’s time to get outside, have a water balloon fight, get corn-on-the-cob stuck in your teeth, enjoy refreshing summer drinks and eat delicious food with some of your favorite people. Fire up the grill, friends, we’ve got a Tri-Tip recipe that’ll knock your flip flops off.

If you’d like us to cater your party in the Los Angeles area with this or other delicious signature grilled dishes, check out our American BBQ sample menu and call us for a free consultation.

Red Oak Smoked BBQ Tri-Tip with Tomato Relish

Special Tools: charcoal grill, 2 cups red oak chips soaked for 2 hours, thermometer
Prep Time: 2 hours                                          
Serves: 4 to 6 servings

INGREDIENTS                       

TOMATO RELISH
1 pint cherry tomatoes, halved
2 tablespoons canola oil
2 teaspoons kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley or cilantro
1/4 cup olive oil
2 cloves garlic, mashed to a paste with some salt
2 serrano or jalapeno chiles, finely diced
1/2 small red onion, finely diced

TRI-TIP
2 tablespoons granulated garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper                                                                
2.5 lb beef tri-tip, preferably with some fat on one side
2 cups red oak chips, soaked in water for at least 2 hours   

INSTRUCTIONS

TOMATO RELISH
1. Preheat the grill for high direct heat.

2. Toss the tomatoes with the canola oil, salt and pepper and transfer to a grill basket.

3. Grill, tossing once or twice, until charred on all sides.

4. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper.

5. Let sit at room temperature for at least 30 minutes before serving.

TRI-TIP
6. In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand at least 30 minutes at room temperature.

7. Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.

8. Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.

9. Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130˚F, 20 to 30 minutes.

10. Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Tomato Relish.

11. ENJOY!

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