Open Fire Tri Tip

I’m not trimming… I want to keep all the fat on this Tri Tip for flavor. Smother it in TX Brisket Rub (or classic salt & pepper), drop it straight over glowing coals on a Santa Maria grill—press it into the grate to carve a deep sear. Flip every few minutes. Then lift it to indirect heat until the probe reads 125–130°F. Twenty-minute rest, slice against the grain; simplicity and smoke rule.

WHAT MALCOM USED IN THIS RECIPE

• Killer Hogs TX Brisket Rub
• Thermoworks RFX Wireless
• 12″ Brisket Slicer
• Al Frugoni Chimi Churri Seasoning
• BBQ Gloves
• Disposable BBQ Boards

Open Fire Tri Tip

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• Author: Malcom Reed

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Description

Cook tri-tip Santa Maria-style right over the coals for big flavor and a smoky crust. This open-fire tri-tip recipe keeps it simple—just bold seasoning, live fire, and a juicy medium-rare finish.

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Ingredients

• 1 whole Tri-Tip roast (untrimmed)
• Killer Hogs TX Brisket Rub (or salt and coarse black pepper)

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Instructions

1. Don’t Trim a Thing
   Leave all the fat and sinew on that big, beautiful tri-tip. That’s how Mr. Al Frugoni—the king of live fire—does it, and we’re sticking to it.
2. Season Heavy
   Hit it generously with TX Brisket Rub (or your favorite salt & pepper blend). Don’t be shy—we want a big crust.
3. Build the Fire
   Start a fire using wood splits and lump charcoal. Once you’ve got a solid coal bed, rake the coals under your cooking grate and let it heat up.
4. Sear Over High Heat
   Place the tri-tip directly over the hot coals and press it into the grate for good contact. Flip every 3–4 minutes to build a deep sear and bark on both sides.
5. Finish Over Medium Heat
   Once seared, move it a bit higher above the coals or to indirect heat. Keep flipping every few minutes until the internal temp hits 125–130°F for medium-rare.
6. Rest and Slice
   Let it rest for 20 minutes. Then slice it against the grain—split it down the middle crook first, since the grain runs different ways.

This tri-tip is all about cooking beef the old-school way—over a live fire. Season it heavy with salt and pepper, then drop it straight over hot coals on a Santa Maria grill to build that smoky crust. Flip it often, ease it up off the heat, and cook to a juicy medium-rare. Rest it, slice it thin against the grain, and you’ve got bold flavor, tender beef, and a recipe built for the backyard fire pit or grill.

Malcom Reed
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