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Posted by Jennifer (the student) on July 25, 2012


This is a recipe we have been making for years. And we have friends and family that request this dish.


  • 2 to 3 pound tri tip
  • 1 cup brewed coffee (good quality)
  • 1 TBSP olive oil
  • 2 to 3 bay leaves
  • 3 TBSP bbq sauce (any type you like)


  1. Combine coffee, olive oil, bay leaves and bbq sauce in large Ziploc bag.
  2. Place tri tip in the bag and place in refrigerator. Marinate at least 6 hours.
  3. Remove tri tip from refrigerator 1 hour before grilling.
  4. Grill on the non-fat side for 10 to 15 minutes.*
  5. Grill the fat side for 10 minutes or until tri tip reaches your desired level of doneness (or at least close, it will continue to cook once removed from grill). *
  6. Remove from grill a let sit for 20 minutes for slicing.
  7. Serve and enjoy.
* Note:
  • On a charcoal grill move charcoals to the side, on a gas grill turn up the heat on the side burners to 600-700 degrees and the middle grills off.
  • No need to trim the fat unless there is an excessive amount of fat.
  • Using the palm of your hand: if the roast feels like the center of your palm, is rare if it feels like the bottom of your thumb is medium.

♥ ♥


Chef In Training Whipperberry

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