Do you grill in the winter? I grew up in the mild climate of So Cal – so I’m used to grilling year round. So just because we now live in North Idaho & there is snow on the ground doesn’t mean that I pack my BBQ away. Well- we do tuck it away in the garage for storage to protect it from the weather. However nothing really stops us from shoveling the snow off the porch & moving the grill back out to make some amazing recipes. One of our favorites – BBQ Tri Tip Roast. It’s great right off the grill with a side of baked potato. But my favorite is the leftovers that I can use for a delicious sandwich the next day.
You see – we had a really nice day. The snow had started to melt off a little & that made it the perfect day to grill.
Here’s the roast as it’s searing.
We brushed on a little bbq sauce when the meat was ready. Mmmmmmm
Look at all those delicious slices. I’m telling you – perfect for a sandwich. YUM!
Barbecue Tri Tip Roast
- Tri Tip Roast
- granulated garlic
- season salt
- Worcestershire sauce
- BBQ sauce
- Preheat your grill to about 400 degrees
- While the grill is heating -sprinkle your seasonings on your roast & rub them in
- Once your grill is proper temperature - place roast on to sear
- Once meat sears (3-5 minutes each side) reduce heat to about 375 degrees & don't touch - allowing to cook for about 20-25 minutes on one side before flipping over.
- *Note- the colder it is outside the longer it will take for the meat to cook even though the grill is a certain temperature. Also- with gas grilling in the cold- the gas will behave differently than in warmer climates. You will need to watch your temperatures of your grill & meat closer through this process.
- After the roast has cooked on each side brush on your BBQ sauce & cook an additional 10-15 minutes on each side
- Remove when roast reaches 170 degrees
- Let to sit 10-15 minutes before cutting to allow the juices to cure
- Thinly slice & enjoy.
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