COOK IT.
PRO TIP: Ensure that your meat is thawed properly by placing the frozen beef in the fridge up to 3 days prior to your barbecue session.
Season the Tri-Tip Roast generously with salt and pepper to taste and leave it on the counter while you preheat the grill.
Remove some cooking grids and place a drip pan filled with 2 cups of beef stock (you can also use beer, wine, or juice for this) on the sear plates, then replace the cooking grids. Preheat the grill to 225°F preparing to use indirect grilling method. Light one to two burners leaving the rest off, so that there is a space to place the meat where it is not directly over flame.
Insert the probe of a meat thermometer into the thick part of the Tri-Tip Roast and set the alert to go off at 120°F. Try using Napoleon’s ACCU-PROBE™ Bluetooth BBQ Thermometer for this. Place the roast onto the grill, over the drip pan. Cook for 1½ to 2 hours until an internal temperature of 120°F is reached.
While the beef is cooking, prep the shallots and mushrooms for the sauce. Melt 2 tbsp. of the butter in a deep-sided saucepan or grill wok and cook the shallots over low heat until they’re lightly caramelized, about 15 minutes. Remove the shallots and melt another 2 tbsp. butter, frying the mushrooms until softened and lightly crisped. Remove the mushrooms and set aside as well. Don’t wash the pan – you’ll want any crispy bits for the sauce.
When the Tri-Tip is 4 or 5 degrees from being done, raise the cooking grid on your Infrared SIZZLE ZONE™ sear station to the up position and preheat it to high. If you don’t have an Infrared burner, turn up one or two main burners to high.
Sear the Tri-Tip on all sides using direct, high heat. Once a nice crust has formed, remove the roast to a cutting board and rest until you are ready to serve. Using heat resistant BBQ gloves remove the cooking grids and drip pan from the grill.
While the roast is resting, add the bourbon shots to the saucepan or wok that you used earlier. Light with a match or BBQ lighter. Once the flareup is done, melt the remaining butter, over med-low heat, Add the flour and gently scrape up any of the stuck-on bits from earlier. Slowly add the liquid from the drip pan, the Worcestershire, to create a slightly thick sauce. If you feel that it’s too thin, bring the sauce to a light simmer for a few minutes to reduce. Once you are satisfied with the sauce, add the shallots and mushrooms.
Slice the Tri-Tip Roast into thin slices against the grain. Serve with mashed or roasted potatoes and your favorite seasonal vegetable. Don’t forget the sauce.
This Barbecued Tri-Tip Roast with Shallot and Mushroom Sauce Recipe is a perfect family dinner that is both lavish and easy to make. The succulent meat from Chophouse Steaks is second to none and will surely elevate this meal to heights you could never have imagined. What is your favorite way to enjoy a Tri-Tip Roast? Share your best recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!