Tri-Tip Roast with Tomato Red Barbecue Sauce

From Weber's Real Grilling™

Prep Time: 20 minutes

Grilling Time: 30 to 40 minutes

Serves: 6

INGREDIENTS

Sauce:

1/2 cup ketchup

2 tablespoons white wine vinegar

1 tablespoon Worcestershire sauce

2 teaspoons molasses

1 teaspoon soy sauce

1/2 teaspoon prepared chili powder

1/2 teaspoon granulated garlic

1/4 teaspoon celery salt

1/4 teaspoon liquid hickory smoke

Rub:

1/2 teaspoon kosher salt

1/2 teaspoon celery salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon granulated garlic

1 Wagyu Tri-Tip Roast, about 2 lbs.

2 tablespoons extra virgin olive oil

DIRECTIONS

1. To make the sauce: In a medium saucepan, combine the sauce ingredients with 2 tablespoons of water. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally. Set aside half of the sauce for dipping.

2. To make the rub: In a small bowl, thoroughly mix the rub ingredients with your fingertips.

3. Allow the roast to stand at room temperature 20 to 30 minutes before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once. Move the roast over Indirect Medium heat and cook to the desired doneness, 20 to 30 minutes more for medium-rare, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so. Remove from the grill and let rest for 5 to 10 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce.

Jamie Purviance

Chef, author, and our friend Jamie Purviance earned degrees from Stanford University and the Culinary Institute of America (where he graduated at the top of his class, with high honors). His work has appeared in Bon Appétit, the Los Angeles Times Magazine, and Town & Country. He is the author of Weber's Art of the Grill™ and co-author of Weber's Big Book of Grilling™ with Sandra S. McRae, both best-selling cookbooks.

Purviance has been a guest chef at the James Beard House in New York City, and he frequently travels the country to teach at renowned cooking schools such as Johnson & Wales University and Sur La Table. He has been certified by the Kansas City Barbeque Society, and he serves as a judge at major competitions such as the Jack Daniel's World Championship Invitational.

Purviance has been featured on many television shows-including NBC's "Today," CBS's "Early Show," and "The Oprah Winfrey Show." He also develops recipes and menu ideas for leading restaurants and food manufacturers.

He is also the author of Weber's Real Grilling™, a groundbreaking new cookbook that features a full-color photograph with each of the 200-plus recipes and step-by-step photography for essential grilling techniques.

Purviance lives in the San Francisco Bay Area.