Cajun Tri Tip, real simple with just 3 ingredients! We both love Cajun influences in our cooking so we thought we would pair up two of our Date Night favorites for our Date Night Tri Tip. First, we generously seasoned our 4 pound tri tip with Chef of The Future Cajun Rub and finished it off brushing it with Grandville’s Cajun Kick BBQ Jam. It was juicy and tender with a definite Cajun kick.

We did a reverse sear with a “Kiss of Smoke” and then finished it off on some Screaming Hot Grill Grates. The rest is just delicious history!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain 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…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books
See : 10 Easy Tri Tip Recipes Anyone Can Do On A Wood Pellet Grill

See Video: https://datenightdoins.com/video-cajun-tri-tip/

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 1 hr smoke @225 degrees (107c), 20 mins. 500 degrees (260c)
Grill: Sawtooth Wood Pellet Grill
Pellets: Gourmet Bourbon Pellets

Ingredients: Cajun Tri Tip

• 1 Tri Tip roast, this one was 4 lbs.
• Chef of the Future Cajun Rub
• Grandville’s Cajun Kick BBQ Jam (a really thick BBQ sauce)

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Cajun Tri Tip

Season your tri tip and allow it to come up to room temperature before placing it on the grill. It will cook more uniformly. Preheat the grill to 225 degrees (107c) and place your meat directly on the grill grates. I did a little over an hour here but we are not cooking with time here, we are looking for an internal temperature around 100 degrees. Pull it off the grill and set it aside. Turn the grill up to 500 degrees (260c) and get your grill grates SCREAMING HOT. I did about 8 minutes per side with a quarter turn at 4 minutes.

After 8 minutes brush it with a generous coat of the Grandville’s BBQ Jam, flip it over and brush this side. Keep an eye on your internal temperature.

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. 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. This will be rare, 140 degrees (60c) and 160 degrees (72) well done.

I use a Maverick ProTemp Instant Read Thermometer (Our Store) 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.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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 do our recipes on any grill, even 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

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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