Tailgating Tri Tip Tex-Mex Style is taking tailgating to a higher level. For us tailgating on our Green Mountain Grill/Smoker isn’t always just hot dogs and burgers. We love steak and taters so why not when we go camping and tailgating! We did a reverse sear on a chipotle rubbed Tri Tip. Served with grilled peppers and onions with a pile of taters. Then, drizzled with our hatch pepper salsa. The salsa was zingy enough for Ken, but not too zingy for Patti

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…

Backyard BBQ
A Wood Pellet Grill Recipe 

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Prep Time: 5 minutes
Cook Time: 1 hr. in the smoke @ 150 degrees (65c) 20 min. @ 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

Ingredients: Tailgating Tri Tip Tex-Mex Style

• 1 large tri tip roast
• Butcher BBQ Chipotle Grilling Oil
• Date Night Steak Seasoning (Ours)
• Chipotle Chili Powder, to taste
• Hatch Pepper Salsa, (ours, recipe to follow)

Backyard BBQ
A Wood Pellet Grill Recipe 

Directions: Tailgating Tri Tip Tex-Mex Style

Preheat your Grill Grates to 150* (65c) and light your Wedgie. We are using a water pan for todays cook, be sure to fill it with hot water. The water pan gives you a moist heat and helps with a good smoke ring.

I like to use the Butcher Grilling Oil because it adds another layer of flavor at the same time acting as a binder for seasoning the meat.

Oil your meat and do a nice coating with your seasonings. Insert your temperature probe and you’re ready for the smoke.

We let it sit in the smoke at 150* (65c) until we reached an internal temperature of about 100* (38c). Then, we pulled it off the grill and brought the grill temperature up to 400* (205c).

When the Grill Grates were a screaming 400* (205c) I put the tri-tip on for 10 minutes per side with a quarter turn at the 5-minute mark.

When the meat reaches an internal temperature of 120* (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* (52c).

Slice it across the grain and plate it, drizzle a little of your hatch pepper salsa down the center of the sliced Tri Tip. Too Easy!

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 and the XR 50 tonight 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* (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 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, 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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