10 tailgate foods (and recipes) 49ers fans should try and will love

49ers tailgate food you’ll love: Tri-tip

Barbecuing is an essential part of any successful Niners tailgate party, and queueing up some juicy tri-tip is an absolute staple when it comes to firing up the grill.

The great thing about tri-tip is it’s a fairly easy meat to cook, and even first-time grill masters can satiate rabid San Francisco fans with tri-tip. Considering the shape and size of the cut, there’s always something for everybody. Those who like rarer cuts can take a slice from the middle, while those who like meats more on the well-done side can have the ends.

I prefer naked and untrimmed tri-tip myself, as I like to do the trimming on my own, and I also prefer to inject the tri-tip with some apple cider vinegar (go buy an injector to do this) before applying my favorite dry rubs. Of course, you can go with the classic salt-and-pepper rub with Kosher salt and coarse black pepper, too.

Plenty of stores sell pre-seasoned tri-tip if you’re feeling lazy or want a shortcut before the 49ers game.

Here’s what you’ll need:

• 2.5-lb tri-tip (or five of them for your hungry Niners friends), trimmed
• 1 teaspoon apple cider vinegar (optional)
• 1/2 cup olive oil
• Your favorite dry rub or marinade
• Salt and pepper to taste

Here’s what you’ll do:

• The night before gameday, inject the tri-tip in various spots with apple cider vinegar, coat with a thin layer of olive oil, and then apply dry rub or marinade. Let rest in the refrigerator overnight
• Place unwrapped tri-tip on oiled grates directly over medium-high heat for about five minutes per side, as this will sear the outside and lock in both flavor and juices
• Move the tri-tip over indirect heat after searing and cook for 30 minutes to an hour (depending on how well-done you want it), flipping it occasionally but not too often
• Close the grill lid when you’re not flipping the meat
• Once the internal temperature reaches 145 degrees F, remove the tri-tip and let rest for five to 10 minutes before slicing (this is important)