Tri-Tip with The Hot and Fast Reverse Sear Method
Summer time and barbecue definitely go hand in hand. Whether it is a backyard get together or a party at the park or the beach, barbecue is a always a crowd favorite. In this article we are cooking some good ol' tri-tip with the tried and true 'hot and fast reverse sear method'.
All you need is:
-Smokin' Grill Garlic Pepper Seasoning Rub
-Smokin' Grill Barbeque sauces
-open flame direct heat charcoal or wood grill
-any smoker or reverse flow offset stick burner
-cooking thermometer
-Ziploc or Tupperware container
-Heat insulated gloves or tongs
-Tin foil
-Refrigerator
-Heat insulated container
When it comes to cooking tri-tip, the topic of trimming always comes up. The tri-tip comes with a 'fat cap' which is a layer of fat on one side of the meat. For this particular recipe trim the 'fat cap' till it is 1/8th inch thick. Next apply the Smokin' Grill Garlic Pepper Rub till the meat is completely covered and then firmly pat the rub so it adheres.Put the meat in a Tupperware or Ziploc bag and place it in the fridge or ice chest for 2 hours. During this 'rest' period the rub will be absorbed by the meat.
After that, bring the meat out of the fridge and let it sit at room temperature for 45 minutes to an hour so it will cook evenly. Now put the meat in the smoker at 300° for approximately 1 hour. When the tri-tip's internal temperature is 110°, take it out and place it over open flame. The flames should barely touch the bottom of the grill. Every 3-4 minutes flip the tri-tip over. Do this for approximately 15-30 minutes and when the internal temperature is 155° pull the meat off. Wrap the meat in tin foil and let it 'rest' in a heat insulated container like an ice chest (definitely without ice) for 15 minutes.
When slicing the meat it is important to cut against the grain as this will result in a more tender bite. As you slice the meat you will also notice what is called a 'smoke ring' which will be about 1/4 inch thick brown ring. At bbq competitions the 'smoke ring' is a necessity for the judges to see and this means you have cooked it properly.
Now heap on the Smokin' Grill Barbecue Sauce and let the feast begin!
Check out our Summer Favs!
When it comes to cooking tri-tip, the topic of trimming always comes up. The tri-tip comes with a 'fat cap' which is a layer of fat on one side of the meat. For this particular recipe trim the 'fat cap' till it is 1/8th inch thick. Next apply the Smokin' Grill Garlic Pepper Rub till the meat is completely covered and then firmly pat the rub so it adheres.Put the meat in a Tupperware or Ziploc bag and place it in the fridge or ice chest for 2 hours. During this 'rest' period the rub will be absorbed by the meat.
After that, bring the meat out of the fridge and let it sit at room temperature for 45 minutes to an hour so it will cook evenly. Now put the meat in the smoker at 300° for approximately 1 hour. When the tri-tip's internal temperature is 110°, take it out and place it over open flame. The flames should barely touch the bottom of the grill. Every 3-4 minutes flip the tri-tip over. Do this for approximately 15-30 minutes and when the internal temperature is 155° pull the meat off. Wrap the meat in tin foil and let it 'rest' in a heat insulated container like an ice chest (definitely without ice) for 15 minutes.
When slicing the meat it is important to cut against the grain as this will result in a more tender bite. As you slice the meat you will also notice what is called a 'smoke ring' which will be about 1/4 inch thick brown ring. At bbq competitions the 'smoke ring' is a necessity for the judges to see and this means you have cooked it properly.
Now heap on the Smokin' Grill Barbecue Sauce and let the feast begin!
Check out our Summer Favs!
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