Crusted Tri Tip, we love beef. Not only can we prepare it in lots of different ways, the variations of grilling options are endless. It puts a new twist on the “Reverse Sear” cooking method where you cold smoke your meat to an internal temperature around 100 degrees (37c) then sear it with high heat on the grill. Tri tip is a very tender cut of beef and full of rich beefy flavor, but to give it a little more zest Patti made a Pepper Mustard Sauce, that also works well as a sauce when serving.

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…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 2.5 hours cold smoke @ 170 degrees (77c) 20 minutes grill @ 400 degrees (205c)
Grill: Louisiana Wood Pellet Grill with the Sidebox Cold Smoker
Pellets: Lumberjack “Lumber Jill” Italian Blend garlic

Ingredients: Crusted Tri Tip

• 1 Tri Tip roast (this one was 3.5 lbs.)

Ingredients: Crusted Tri Tip Pepper Mustard Sauce

• 2 cups Dijon mustard
• 1 Tablespoon horseradish
• 1 Tablespoon fresh black pepper, coarse grind
• 1 Tablespoon Louisiana Grills Cajun BBQ Seasoning
• 2 Tablespoons dried minced garlic

Backyard BBQ
A Wood Pellet Grill Recipe

Directions: Crusted Tri Tip

Whisk all ingredients together and chill for at least 1 hour. Then apply a thick coating of your sauce on the Tri Tip and put it in the smoke box for 2 ½ hours or so at @ 170 degrees (77c). After a good smoke turn the grill up to 400 degrees (205c) and sear it on your Grill Grates for 10 minutes per side until you reach an internal temperature of 125 degrees (107c) for rare.

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill Sidebox Cold Smoker

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed.

Set you temp for 300 degrees (150c) to stabilize the fire. Give it about 10 minutes then turn it down to 170 degrees (77c). Open the damper about a ¼ turn and make any adjustments as needed to keep your smoke box around 95 degrees (35c).

Keep in mind that you can’t do a cleaning burn in your sidebox smoker so be sure your wash the grill grates before use because it does not get hot enough to kill any bacteria that may be there.

Place your Tri Tip directly into the sidebox smoker and just let it hang out in the smoke and get happy for a few hours so and let the meat pick up all the wonderful flavors of the smoke.

After your smoking time, turn the (Temperature Control) up to 400 degrees (205c), when you Grill Grates are good and hot place your Tri Tip on for 10 minutes per side with a quarter turn at the 5 minute mark. Perfect…

When the meat reaches internal temperature of 125 degrees (107c) for rare pull it off, cover it and let it rest for 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

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

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

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They are “How To BBQ Picture Books

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