Firehouse Tri Tip
Firehouse Tri Tip
Nothing says true beef flavor like Tri Tip. We have been doing Tri Tips at the Murrieta Farmer’s Market and enjoying the smoky smell from the grill and had to do one for ourselves. These guys are quick and easy to grill and they allow you to go in many flavor profiles.
Prep Time: 5 minutes
Cook Time: 30 minutes smoke, 20 minutes cook @ 400 degrees (205c)
Grill: Louisiana Wood Pellet Grill
Tri Tip Roast
Pete’s Firehouse BBQ Sweet & Spicy Rub
Country Bob's All Purpose Sauce
Let everything hang out in the smoke and get happy for 30 minutes.
Put on a nice coat of your favorite rub, we like Firehouse Pete’s. We used his Sweet & Spicy Rub tonight. Then, just set it on the grill to pick up all that smoke. We put our sides on now, onions and mushrooms with Louisiana grill fried potatoes on the left side.
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Turn the “Feed Control” High and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
In the Smoke on our GrillGrate
Place your tri tip directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is around 225 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat, but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the digital control up to 400 degrees, pull the meat off the grill and put your Grill Grates on if you have them. When the grill comes up to temperature add your meat back onto the Grill Grates. I did this for 6 minutes per side.
When the meat reaches an internal temp around 130 (20 minutes here) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.
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 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, 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.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, 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:
Pete’s Firehouse BBQ
Sweet & Spicy Rub
951 848 9764
F.Dick Professional Knives and Tools.
PelletCan is a storage container
and dispenser for wood pellet