Texarribean Tri Tip Bourbon Bacon Glaze, we love slow smoked Tri Tip’s big beef flavor. So tonight we thought we would do one with a bit of a different take on it. We got some Briggs True Texarribean Citrus Pepper Seasoning and thought we would see how it goes. We discovered their Bourbon Bacon BBQ sauce a few weeks ago and love it. So, a plan came together. Let’s slow smoke a Tri Tip with the Texarribean Seasoning and glaze it with the Bourbon Bacon BBQ sauce. 2 ½ hours later we were in a meat lovers heaven, full of big beef flavor and “no teeth needed” tender. With a “Kiss of Smoke”. Awesome!

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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Texarribean Tri Tip Bourbon Bacon Glaze
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 2 ½ hours @ 225 degrees (107c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Gold Blend BBQ Pellet

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Ingredients: Texarribean Tri Tip Bourbon Bacon Glaze

• Large Tri Tip Roast
• Briggs True Texarribean Citrus Pepper Seasoning
• Briggs True Bourbon Bacon BBQ sauce

Texarribean Tri Tip Bourbon Bacon Glaze
A Wood Pellet Grill Recipe

Directions: Texarribean Tri Tip Bourbon Bacon Glaze

Because we are going to smoke this @ 225 degrees (107c) our sauce/glaze won’t burn. Normally you sauce/glaze the last 15 or 20 minutes of your cook so the sugars won’t burn at higher temps.

So brush your glaze on the meat and do a nice coat of the Texarribean Citrus Pepper Seasoning. Insert the Maverick meat probe and your ready for the GMG. Preheat the grill to 225 degrees (107c) and place you meat directly onto the gill. I can only give you a ball park time because every piece of meat is different. So, plan you cook on your internal temperature, we went to 130 degrees (54c), this will be just a bit past rare. We did 2 ½ hours brushing with the glaze every hour or so.

When the meat reaches an internal temperature around 130 degrees (54c), pull it off, cover it and let it rest for 5 to 10 minutes before serving. 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 use a Maverick ProTemp Instant Read Thermometer 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.

Texarribean Tri Tip Bourbon Bacon Glaze
A Wood Pellet Grill Recipe

 

 

Texarribean Tri Tip Bourbon Bacon Glaze
A Wood Pellet Grill Recipe

 

 

Texarribean Tri Tip Bourbon Bacon Glaze
A Wood Pellet Grill Recipe

Texarribean Tri Tip Bourbon Bacon Glaze
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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