Reverse Seared Tri-Tip On Date Night

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

Reverse Seared Tri-Tip on Date Night

Reverse Seared Tri-Tip on Date Night.  Date night this week we wanted “Big Beef”. The market had some beautiful Tri-Tip roasts on sale. Enough said, Tri-Tip it is! We did a 2 hour reverse sear, in our Green Mountain Grill/Smoker with Pacific Gourmet BBQ Pellet Bourbon Blend. Off the hook!!! It was tender, juicy and packed with smoked big beef flavor. Patti added some twice baked potatoes and I did some bacon wrapped sweet onion slabs with garlic butter and some bacon wrapped elephant garlic cloves.

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…

Reverse Seared Tri-Tip on Date Night
A Wood Pellet Grill Recipe

You May also enjoy this;  “Reverse Sear what is it?”
link; https://datenightdoins.com/reverse-sear/
Video; https://datenightdoins.com/video-reverse-sear-what-is-it/

Prep Time: 5 minutes
Cook Time: 1.5 hrs. in the smoke @ 150 degrees (65c) 20 min. @ 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Gourmet BBQ Pellet Bourbon Blend

Ingredients: Reverse Seared Tri-Tip on Date Night

Reverse Seared Tri-Tip on Date Night
A Wood Pellet Grill Recipe
 

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

Our Ingredients

Directions: Reverse Seared Tri-Tip on Date Night

We have used Butcher Prime Brisket injection before in both brisket and chuck roast, both times we thought was that it was the best we have ever done. It’s that good! So, with that thought we used it tonight on our tri tip. (FYI it never lets us down.) We use beef broth for mixing the injection solution and injected all that the meat would hold. Did a nice rub and onto the grill for a reverse sear.

We let it sit in the smoke at 150 degrees (65c) until we reached an internal temperature of about 100 degrees (38c). Then, we pulled it off the grill and brought the grill temperature up to 400 degrees (205c) leaving the sides on the grill grates. When the Grill Grates were a screaming 400 degrees (205c) I pulled the potatoes off and put the tri-tip on for 10 minutes per side with a quarter turn at the 5 minutes mark.

When the meat reaches an internal temperature of 120 degrees (49c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This will be rare, 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 used a Maverick ProTemp Instant Read Thermometer and the ET 732 tonight 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.

Reverse Seared Tri-Tip on Date Night
A Wood Pellet Grill Recipe
Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

Bacon Wrapped Sweet Onion and Garlic

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

 Inject It with All It Will Hold

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

 Lots of Good Stuff in The Smoke on the Grill Grates

Reverse Seared Tri-Tip on Date Night
A Wood Pellet Grill Recipe

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

 My Maverick ET 732 says Its Time To Pull The Meat

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

 Back Onto The Hot Grill Grates for a Quick Sear

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

Sides Looking Good

Reverse Seared Tri-Tip on Date Night
A Wood Pellet Grill Recipe

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

 A Nice Sear

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

 Twice Baked Taters

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

 Onions and Garlic with a Chipotle Dipping Sauce

Reverse Seared Tri-Tip on Date Night
A Wood Pellet Grill Recipe

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

 Lookin’ Good

Reverse Seared Tri-Tip, for Date Night, wood pellet, grill, BBQ, smoker, Recipe

Let’s Eat!

Reverse Seared Tri-Tip on Date Night
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, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza 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

https://datenightdoins.com
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And Checking Out Our New Date Night Seasoning

Date Night Butt Rub

Date Night Heat”, Add a Little Heat To Your Meat

Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
https://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Butcher BBQ
http://www.butcherbbq.com/

Our Cutlery Provided By:

 https://datenightdoins.com

Reverse Seared Tri-Tip On Date Night
 
Prep time
Cook time
Total time
 
Date night this week we wanted “Big Beef”. The market had some beautiful Tri-Tip roasts on sale. Enough said, Tri-Tip it is! We did a 2 hour reverse sear, in our Green Mountain Grill/Smoker with Pacific Gourmet BBQ Pellet Bourbon Blend. Off the hook!!! It was tender, juicy and packed with smoked big beef flavor. Patti added some twice baked potatoes and I did some bacon wrapped sweet onion slabs with garlic butter and some bacon wrapped elephant garlic cloves.
Author:
Recipe type: BEEF
Cuisine: American
Ingredients
  • 1 4lb. tri tip roast
  • ½ cup Butcher BBQ Prime Brisket Injection
  • 1 ½ cups beef broth
  • Butcher BBQ Premium Blend Seasoning, to taste
Instructions
  1. We have used Butcher Prime Brisket injection before in both brisket and chuck roast, both times we thought was that it was the best we have ever done. It’s that good! So, with that thought we used it tonight on our tri tip. (FYI it never lets us down.) We use beef broth for mixing the injection solution and injected all that the meat would hold. Did a nice rub and onto the grill for a reverse sear.
  2. We let it sit in the smoke at 150 degrees (65c) until we reached an internal temperature of about 100 degrees (38c). Then, we pulled it off the grill and brought the grill temperature up to 400 degrees (205c) leaving the sides on the grill grates. When the Grill Grates were a screaming 400 degrees (205c) I pulled the potatoes off and put the tri-tip on for 10 minutes per side with a quarter turn at the 5 minutes mark.
  3. When the meat reaches an internal temperature of 120 degrees (49c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This will be rare, 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 used a Maverick ProTemp Instant Read Thermometer and the ET 732 tonight for checking meat temps.

 

 

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