Mesquite-Smoked Garlic Tri-Tip Delight
Indulge in the rich flavors of our Mesquite-Smoked Garlic Tri-Tip Delight! Perfect for summer cookouts or cozy dinners, this dish brings out the best in a tri-tip roast with a savory garlic marinade and aromatic smoky notes. Pair it with a fresh tossed green salad and crusty grilled garlic bread for a delightful meal. Ideal for gatherings, this recipe serves 4 to 6 people and is sure to impress your guests. So, fire up that grill and sip on an ice-cold beer while you create this mouthwatering feast!
6
Servings
300
Calories
5
Ingredients
Ingredients
Garlic cloves
6 (Chopped)
Oil
1/4 cup (N/A)
Salt
4 teaspoons (N/A)
Whole black peppercorn
1/2 teaspoon (N/A)
Tri-tip roast
2-2 1/2 lbs (With thin fat layer)
Instructions
1
In a blender, combine the chopped garlic, oil, salt, and black peppercorns. Blend until you achieve a coarse paste.
2
Use paper towels to pat the tri-tip roast dry. Score the fat layer with a sharp knife; make deep cuts through the fat without cutting into the meat itself.
3
Place the tri-tip in a sealable plastic bag and scoop in the garlic paste. Seal the bag, pressing out as much air as possible, and gently massage the meat to ensure it is evenly coated. Set aside at room temperature for at least 1 hour. If marinating for longer than 2 hours, refrigerate and remove it 1 hour before grilling to bring it back to room temperature.
4
About 1 hour before serving, prepare your grill with 1 chimney full of charcoal briquettes. Soak one-fourth pound of oak or hickory chips in water, weighting them down with an inverted plate to keep them submerged.
5
Once the charcoal is fully lit and covered with white ash, dump it into a mound on one side of the grill. Drain the wood chips and scatter them over the coals.
6
Begin by searing the fat side of the tri-tip directly over the flames, keeping the grill lid off. This takes about 3-4 minutes. Don't stress if there's a bit of char—it's essential for a good crust.
7
After searing the fat side, flip the tri-tip to sear the lean side over the coals for another 3-4 minutes, allowing it to develop that smoky flavor.
8
Once both sides are seared, move the tri-tip to the cooler side of the grill. Close the lid with vents open and monitor the temperature, checking every 4-5 minutes. Your cooking time will vary: about 20-25 minutes for 125°F (medium-rare), or 25-30 minutes for 135°F (medium).
9
Once your desired doneness is reached, transfer the tri-tip to a platter and let it rest for 10 minutes to allow the juices to redistribute.
10
To carve, slice the tri-tip against the grain into thin slices (no thicker than 1/4 inch) using an angled knife to create wider slices. Drizzle any carving juices over the top before serving.
Nutrition Information
21.67g
Fat
1.67g
Carbs
23.33
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mesquite-Smoked Garlic Tri-Tip Delight?
It is a savory beef dish featuring a tri-tip roast marinated in a coarse garlic paste and smoked over charcoal with oak or hickory chips for a rich, aromatic flavor.
How many people does this tri-tip recipe serve?
This recipe is designed to serve between 4 and 6 people.
What ingredients are needed for the garlic marinade?
The marinade consists of 6 chopped garlic cloves, 1/4 cup of oil, 4 teaspoons of salt, and 1/2 teaspoon of whole black peppercorns.
How should I prepare the tri-tip roast before applying the marinade?
You should pat the roast dry with paper towels and score the fat layer with a sharp knife, making deep cuts through the fat without cutting into the meat itself.
How long should the meat marinate?
The meat should marinate at room temperature for at least 1 hour. If marinating for more than 2 hours, it should be refrigerated.
Should the meat be cold when it goes on the grill?
No, if the meat was refrigerated while marinating, you should remove it 1 hour before grilling to bring it back to room temperature.
What type of wood chips are recommended for the smoky flavor?
The recipe recommends using one-fourth pound of oak or hickory chips.
How do I prepare the wood chips for smoking?
Soak the wood chips in water for about an hour, weighting them down with an inverted plate to keep them fully submerged.
How do I set up the charcoal grill for this recipe?
Light one chimney full of charcoal briquettes. Once they are covered in white ash, mound them on one side of the grill to create a two-zone cooking setup.
When should I add the wood chips to the grill?
Drain the soaked wood chips and scatter them over the hot coals just before you begin cooking.
Which side of the tri-tip do I sear first?
You should begin by searing the fat side of the tri-tip directly over the flames.
How long does the initial searing take?
Searing the fat side takes about 3 to 4 minutes with the grill lid off.
Should I worry if the meat gets charred during the sear?
No, a bit of char is essential for developing a good crust on the roast.
What is the next step after searing the fat side?
Flip the tri-tip and sear the lean side over the coals for another 3 to 4 minutes.
How is the meat cooked after it has been seared on both sides?
Move the tri-tip to the cooler, indirect side of the grill and close the lid with the vents open.
What temperature should I aim for for a medium-rare tri-tip?
For medium-rare, aim for an internal temperature of 125°F.
What temperature should I aim for for a medium tri-tip?
For medium doneness, aim for an internal temperature of 135°F.
How long does the indirect cooking phase usually last?
It typically takes about 20-25 minutes for medium-rare or 25-30 minutes for medium doneness.
Why is it necessary to let the meat rest?
Resting the meat for 10 minutes after cooking allows the juices to redistribute so they don't run out when you slice it.
What is the correct way to slice a tri-tip?
Slice the tri-tip against the grain into thin slices, no thicker than 1/4 inch, using an angled knife.
What should I do with the juices left on the carving platter?
Drizzle any remaining carving juices over the top of the sliced meat before serving.
What side dishes go well with this recipe?
It pairs perfectly with a fresh tossed green salad and crusty grilled garlic bread.
How many calories are in one serving of this tri-tip?
Each serving contains approximately 300 calories.
What is the protein content per serving?
There are approximately 23.33 grams of protein per serving.
What is the fat content per serving?
Each serving contains approximately 21.67 grams of fat.
How much salt is used in the marinade?
The recipe calls for 4 teaspoons of salt.
What weight of tri-tip roast is required?
You will need a tri-tip roast weighing between 2 and 2.5 pounds.
Is the garlic marinade smooth or chunky?
The garlic, oil, salt, and peppercorns should be blended until they form a coarse paste.
Are there any carbohydrates in this dish?
Yes, there are approximately 1.67 grams of carbohydrates per serving.
Can I use different types of charcoal?
The recipe specifies using one chimney full of charcoal briquettes for consistent heat.