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Oakwood Grilled Tri-Tip

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“This recipe is delicious and comes from Frank Ostini who owns the Hitching Post Restaurant in CA. The only thing I would suggest doing differently that my DH and I do, is to baste with your favorite smoky barbecue sauce during the last 30 minutes of cooking, instead of the oil/vinegar mixture. We found that the oil/vinegar basting sauce in combination with the fat from the tri-tip caused too many flare-ups and we had tri-tip flambe the first time we made it. =) I believe the cook time is for medium to medium-rare, so you may need to adjust that to your liking. Hope you like this as much as we do! **TIP: Marinate the tri-tip in a marinade made of half beer, half barbecue sauce for 48 hours and it will be even more tender and juicy! When we make this tri-tip we make sure to do this and it always comes out great!”
1hr 30mins

Ingredients Nutrition


  1. Heat a grill to low (use Oakwood instead of charcoal if possible.).
  2. Mix together the seasoning salt mixture. Whisk together the red wine vinegar and olive oil for the basting sauce.
  3. 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.
  4. 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.
  5. After turning, baste with sauce and season lightly with remaining seasoning mixture, 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.

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