Grilled Tri-Tip With Chipotle And Dried Mushroom Rub

Course : Grilling
Serves: 1
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2 tablespoons cracked black pepper
2 tablespoons cracked red pepper
1 tablespoon ground cumin
1 tablespoon dried thyme
3 medium dried chipotle peppers
2 ounces dried wild mushrooms
1 teaspoon dried orange peel
1 piece bay leaf
1 tablespoon dried onion flake
3 pound beef tri-tip
2 tablespoons olive oil
1 teaspoon salt to taste

Preparation / Directions:

Put the first 9 ingredients in a spice mill, mini-food processor or electric coffee bean grinder and grind to a coarse powder. Rub the Tri-Tip roast with the olive oil, liberally coat with the spice mixture, and knead it into the meat. Refrigerate the roast overnight. Remove the Tri-Tip from the refrigerator 1 hour prior to cooking. Prepare a covered grill for moderate indirect-heat cooking. When the fire is ready, lightly brush the grill rack with vegetable oil. Place the Tri-Tip off to the side of the grill away from the coals. Cover the grill and cook for approximately 20 minutes. Turn and cook an additional 20 minutes. Remember that all grills are different and cook times will vary depending on the heat of the grill and distance from the coals. Check to see if the roast is done to your preference by cutting into the meat with a small, sharp knife, or check the temperature with an instant-read thermometer (135 degrees F for medium-rare). Slice the Tri-Tip roast against the grain into 1/2" slices and serve. From Trinity Oaks Winery

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