I fired up the Santa Maria grill for a big ol’ Tri Tip cooked right over open fire. Just salt, pepper, and flames — that’s all you need when you’re working with good beef and real coals. This Open Fire Tri Tip gets a killer bark, a perfect medium rare, and big-time flavor from that live fire.

#tritip #santamaria #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
– Killer Hogs TX Brisket Rub
– Thermoworks RFX
– 12″ Brisket Slicer
– Al Frugoni Chimi Churri Seasoning
– BBQ Gloves
– Disposable BBQ Boards

Open Fire Tri-Tip

This one’s all about salt, pepper… and FIRE.

Ingredients:
– 1 whole Tri-Tip roast (untrimmed)
– Killer Hogs TX Brisket Rub (or salt, coarse black pepper, garlic blend)

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.

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