Reverse Seared Tri Tip Test Cook # 3, we are working on a new seasoning rub, “Smoke Ring BBQ Seasoning”. Doing a few test cooks to fine tune it… In the smoke at 250* (122c) for about an hour then a HOT sear on the Grill Grates.

Check out the “Bark” here. We are working on a new rub that we’ll be calling “Smoke Ring BBQ Seasoning”. As you can see it looks good and it was good… Gave it a “Kiss of Smoke” with a wedgie and used a water pan.

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 Test Cook # 3
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 1 hr. smoke @ 250* (122c), 20 min. Sear @ 450* (232c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet 

Ingredients: Reverse Seared Tri Tip on the Gasser 

• 1 Tri Tip roast
• Smoke Ring BBQ Seasoning (Test Cook) use your favorite seasoning

Reverse Seared Tri Tip Test Cook # 3
A Wood Pellet Grill Recipe

Cooking Directions: Reverse Seared Tri Tip Test Cook # 3

We seasoned our Tri Tip and put it into the refrigerator overnight to let the seasoning blend and get happy. A few hours before you are ready get it out of the fridge and let it come to room temperature before putting it on the grill as it will cook move evenly.

Preheat the Grill Grates to 250* (122c) and Light your wedgie for that extra “Kiss of Smoke” and place a water pan (fill the water pan with HOT water) on the grill.

Insert your meat probe if you are using one and you’re ready for the grill.

When I reached an I.T. around a 111* (44c) I pulled my Tri Tip off the grill and covered as I turned the heat up to 425* (218c). When my Grill Grates were “Screaming Hot” I put my Tri Tip back on to the grill for 10 minutes preside with a quarter turn at the 5 minute mark for those nice grill marks or flavor bars as I call them.

Reverse Seared Tri Tip Test Cook # 3
A Wood Pellet Grill Recipe

When your Tri Tip reaches an internal temperature 125* (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for beef is 125* (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 (See 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.

Reverse Seared Tri Tip Test Cook # 3
A Wood Pellet Grill Recipe 

 

 

Reverse Seared Tri Tip Test Cook # 3
A Wood Pellet Grill Recipe 

 

 

Reverse Seared Tri Tip Test Cook # 3
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, 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 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

http://datenightdoins.com
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