Are you ready for your first BBQ of the summer? We mean a proper one; not like the one you had in March when it started to rain and you finished off a meagre portion of sausages in the oven.

The founders of Grillstock have put together a recipe for you to try out so that when you pick a date for your barbecue that is actually warmer.

California ‘Tri-Tip’ of Beef uses oak logs to give the meat a sweet smoky flavour. To do this at home, lump wood charcoal would be ideal, though Jon Finch and Ben Merrington have some tricks for you to use in order to emulate the dish.

‘Tri-Tip’ may be known to British butchers ‘rump-tail’ though if this is also unavailable then ask for a 500g-1kg size of sirloin, fillet or rump. Rub a generous helping of seasoning into the cut an hour before cooking time, and let it come to room temperature.

Prepare your BBQ for 2-zone cooking with one side ‘screaming hot’, and the other medium heat. You can do this by adjusting gas burners on a fancy barbecue, or piling coals up higher on one side if you have a simpler set up.

Sear the beef on the hottest side of the BBQ for 3-4 minutes on each side. Then, move the meat to the cooler side of the grill and cook for a further 10-15 minutes, turning occasionally. Check the internal temperature: 50C is rare, and 65 is medium well. Let the meat rest in foil for ten minutes before thinly slicing.

For the seasoning:

  • 2 tbsp flaked sea salt
  • 2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp celery salt
  • 1/2 tsp oregano

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