Pineapple Teriyaki Tri Tip
Pineapple Teriyaki Tri Tip added some sweet and tart to the big beefy taste of our tri tip roast. This is a good one Tailgating and camping, too. Patti’s marinade was just a few ingredients made even better with Chef of the Future Honey Garlic Bourbon and the delicious “Kiss of Smoke” with Pacific Pellets Northwest apple and a A-MAZE-N-TUBE.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Pineapple Teriyaki Tri Tip
A Wood Pellet Grill Recipe
Prep Time: 5 minutes and at least 4 hours to marinate
Cook Time: 30 minutes at 400 degrees (205c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Northwest Apple
Ingredients: Pineapple Teriyaki Tri tip
- 1 3 ½ lb. tri tip roast
- Chef of the Future Honey Garlic Bourbon Seasoning Rub, to taste
Ingredients Marinade:
- 2 cups bottled teriyaki sauce
- 1 cup unsweetened pineapple juice
- ¾ cup Worchestshire sauce
Pineapple Teriyaki Tri Tip
A Wood Pellet Grill Recipe
Seasoned and on the Hot Grill Grates
Cooking Directions: Pineapple Teriyaki Tri Tip
In a large plastic zipper bag mix the marinade ingredients. Add tri tip to bag and seal. Refrigerate at least four hours occasionally turning bag. Remove from refrigerator and bring to room temperature. Pat dry and generously season all sides of tri tip.
Preheat the Grill Grates to 400 degrees (205c) and place your tri tip directly on the grill. Grill these 15 minutes per side with a quarter turn at 7 minutes for those nice flavor bars.
When the meat reaches an internal temperature around 120 degrees (49c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This will be rare, leave it on the grill longer if you like medium or well done.
U.S.D.A. safe is 125 degrees (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Pineapple Teriyaki Tri Tip
A Wood Pellet Grill Recipe
Oh this smells so Good
I use a Maverick ProTemp Instant Read Thermometer
Lookin’ Good
Pineapple Teriyaki Tri Tip
A Wood Pellet Grill Recipe
Let’s Eat!!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What you Love,
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Grill Grates
http://www.grillgrate.com/
Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Our Cutlery Provided By:
- 1 3 ½ lb. tri tip roast
- Chef of the Future Honey Garlic Bourbon Seasoning Rub, to taste
- Ingredients Marinade:
- 2 cups bottled teriyaki sauce
- 1 cup unsweetened pineapple juice
- ¾ cup Worchestshire sauce
- In a large plastic zipper bag mix the marinade ingredients. Add tri tip to bag and seal. Refrigerate at least four hours occasionally turning bag. Remove from refrigerator and bring to room temperature. Pat dry and generously season all sides of tri tip.
- Preheat the Grill Grates to 400 degrees (205c) and place your tri tip directly on the grill. Grill these 15 minutes per side with a quarter turn at 7 minutes for those nice flavor bars.
- When the meat reaches an internal temperature around 120 degrees (49c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This will be rare, leave it on the grill longer if you like medium or well done.
- U.S.D.A. safe is 125 degrees (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
