Posted by kiel on May 18, 2010
Grilling tri-tip is a long standing Fresno tradition. Having grown up in Fresno this recipe or a variation of it has been in my family for decades. The Schmidt family likes garlic.
This recipe won the People's Choice award at TasteFresno's 2010 Tri-Tip Cookoff.
2-3 lb. Tri-tip
2 heads of garlic
El Mexicano Carne Asada seasoning salt (can substitute with Pappy's)
Trim all fat off of the Tri-tip.
Peel and finely chop 1 head of garlic. Roll the tri-tip in the garlic.
Knead the garlic into the meat surface with your knuckles or a meat tenderizer.
Sprinkle surface with garlic powder & season salt. Set meat aside.
Start barbeque. I prefer charcoal. I also put a brick in with the coals. It helps keep a consistent cooking temperature.
Grill tri-tip, flip every 10 minutes. Sprinkle garlic power & season salt after 1st 2 flips.
Put remaining head of garlic on the grill to roast.
Grill tri-tip to medium rare. Will be firm to touch.
Slice perpendicular to the grain of the meat.
Serve with a clove of roasted garlic.