What is the best way to cook a tri tip roast besides on the BBQ?!

What is the best way to cook a tri tip roast besides on the BBQ?

Does anyone have a good slow cooker recipe for a tri tip roast or is better to just bake them?

This is my favorite:

Whiskey Tri-Tip

2 1/2 pounds tri-tip steak
2 tablespoons prime rib seasoning salt (recommended: Penzy's or Lawry's)
1 cup whiskey (recommended: Jack Daniel's)
1/2 cup apple cider

Rinse steak and pat dry. Cover and pat tri-tip with the seasoning salt . Put in a large resealable plastic bag and pour in whiskey and cider to coat meat. Marinate in refrigerator for 1 to 3 hours.
For the Oven:
Preheat the oven to 450 degrees F.

Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes).

Remove the meat from the marinade. Discard the marinade. Place the tri-tip, fat-side up, on a rack in a shallow roasting pan. Roast for 30 minutes, then begin checking the internal temperature on an instant-read thermometer: for medium-rare, 135 to 140 degrees F and 140 to 145 degrees F for medium. Let stand 5 to 10 minutes before slicing.

For Grill:
Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking.

Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes).

Remove steak from marinade, discard marinade. Place steak on hot oiled grill and cook 30 to 35 minutes per side for medium or until internal temperature reaches 145 to 150 degrees F on an instant-read thermometer.

Transfer steak to a platter and let rest 5 to 10 minutes. Slice thinly across the grain and serve hot or warm.

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Cowboy Tri-Tip

1 tri-tip roast (about 1 1/2 pounds)
Kosher salt
Dry Rub:
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon salt-free seasoning pepper
1 tablespoon onion powder
1 tablespoon garlic powder

BBQ Sauce:
1 (26-ounce) jar traditional pasta sauce
1 tablespoon chili powder
1 tablespoon dry mustard
2 tablespoons Worcestershire sauce
1 tablespoon honey



Preheat an outdoor grill to medium heat.
Rinse roast with cold water and pat completely dry with paper towels. For the dry rub, in a small bowl, combine ingredients for dry rub. Place tri-tip on plate or platter and season with kosher salt. Rub a generous amount of dry rub into both sides of meat. Let set for 10 to 15 minutes. Repeat rub 2 to 3 times until all seasoning is used.

While meat is resting between rubs, prepare BBQ sauce. In a saucepan over medium heat, combine pasta sauce, chili powder, dry mustard, Worcestershire sauce, and honey. Bring to a boil, lower heat and simmer for 15 minutes. Set aside about half the sauce for serving, use half as a mop while grilling.

Oil grill or spray with cooking spray. Grill meat about 20 minutes total for medium-rare, turning and mopping with BBQ sauce every 5 minutes. Transfer meat to a cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across the grain. Serve with extra sauce.



If cooking on a grill pan, sear meat 5 minutes on both sides then finish in a preheated 400 degree F oven for 10 to 15 minutes.
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Brazilian Slow Roasted Injected Tri-Tip

pound tri-tip (either pork or beef)
2 tablespoons olive oil
4 tablespoons dried garlic and herb rub
1 jar butter and garlic injection sauce
4 small garlic cloves, peeled
4 small chiles
Hickory chips

Rub tri-tip roast with olive oil and then garlic and herb dry rub. Using injector inject the roast in at least 4 spots with the butter/garlic sauce. Plug each hole with the first chile and then the garlic. Let stand for at least an hour (2 hrs preferred).
Light gas grill and set on low to medium flame. Place wood chips in foil on flame and place roast on second rack or highest rack available fat side down. Slow roast the tri-tip for 20 to 30 minutes or until desired doneness, not turning it for the whole time it is being roasted.
Remove when done and serve immediately.

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Grilled Tri-tip

2 (3-pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture, recipe follows

Heat a grill to low.
Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.


Seasoning Salt Mixture:
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
6 tablespoons salt

Mix together all ingredients in a small bowl.


Basting Sauce:
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

Whisk together vinegar and oil in a small bowl.
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