Kamado Tri Tip Packed with “Big Beef” Flavor

Tonight’s dinner was packed with “Big Beef” flavor with a wonderful peppery crust and a kiss of smoke flavor. We love the taste of big beef flavor and nothing says ‘Big Beef” better than Tri-Tip. Tri tip is a very tender cut of beef and full of rich beefy flavor; to give it another layer of flavor we did a blackened pepper crust. Not only can we prepare it in lots of different ways, but the Akorn Kamado adds a flavor profile all of its own. So good.

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

Kamado Tri Tip
Akorn Kamado Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes @ 350 degrees (177c)
Grill: Akorn Kamado
Charcoal: Lump
Pellets: Lumberjack Garlic

Note: I sprinkle wood pellets over the coals or in a Wedgie for added smoke to our Acorn Kamado grill.

Kamado Tri Tip
Akorn Kamado Recipe

Ingredients: Kamado Tri Tip

• 1 Tri-tip roast, this was about 3 ½ lbs.
• Zatarains Blackened Seasoning
• Coarse ground black pepper
• Dried crushed garlic

Kamado Tri Tip
Akorn Kamado Recipe

Directions: Kamado Tri Tip

Do a heavy rub on your roast to form a nice crust. Then, set it aside and let it come to room temperature before you put it on the grill. Insert your temperature probe, then onto the Kamado, sit down and relax. Not having a smoking stone yet I banked my fire against the back wall so I could cook with indirect heat. My fire was at 350 degrees (177c).

For tonight’s dinner we went by meat temperature instead of time, using the meat probe to tell us when to pull the tri-tip. After 20 minutes we had internal temperature of 120 degrees (50c), we pulled the tri-tip off for as beautiful tri-tip roast as you will ever see…and it tasted even better than it looked! Each bite was packed with “Big Beef” flavor with a wonderful peppery crust with a kiss of smoke flavor.

Do a Heavy Rub on Your Roast to Form a Nice Crust

On The Kamado

A Kiss of Smoke

Rest Before Slicing

Kamado Tri Tip
Akorn Kamado Recipe

Lookin’ Good

Note on Cooking Temperatures

When the meat reaches an internal temperature around 120 degrees (50c) 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 to 10 degrees after you pull it off the grill. U.S.D.A. safe is 125 degrees (52c) for beef. So for medium pull it at 140 degrees (60c) and overdone 160 degrees (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Kamado Tri Tip
Akorn Kamado Recipe

Let’s Eat!!!

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.  Do this for 20 minutes here at 350 (177c).

Note: The Pacific Living Outdoor Oven also has a smoke box.

Kamado Tri Tip
Akorn Kamado Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char-Griller, 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,
Ken & Patti

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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/ 

Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/

Wedgie
http://www.thesmokinwedgie.com/

Wood Pellet Products
http://woodpelletproducts.com/

Char Griller Akorn Kamado
https://www.chargriller.com/