Tri-Tip - Smoked, seared, thick crust, and medium rare. Video instruction below:
Tri-Tip is our go-to party steak. It’s thick, beefy, marbled, and tender. Smoked on a Traeger pellet grill and finished with a hard sear from the weed burner. We achieve a thick bark and medium rare with a little trick in the binder.
Slather your try-tip in yellow mustard, season, smoke then sear to finish. The mustard works not only as a binder but as a meat tenderizer. As a binder it keeps the seasoning and smoke stuck to the meat creating a thick crunchy bark. All of this with NO MUSTARD FLAVOR (though we don’t mind a little mustard).
If you’re stuck on what to cook for your next barbecue - go with the tri-tip and some Thai Chili Chimichurri. You won’t be disappointed.
Ingredients
1x 4-5lb Tri-Tip (trimmed or untrimmed)
3 tablespoons Yellow Mustard, such as French’s.
Seasoning:
3 tablespoons pepper
2 teaspoons salt
OR
2 tablespoons HLM BBQ Back Rub
2 tablespoons HLM BBQ Razzle Dazzle
Recipe:
Trim tri-tip - Video instructions on YouTube or buy a trimmed tri-tip.
We say 3 tablespoons yellow mustard but use as much as it takes. Lightly slather the try-tip in yellow mustard, season with salt and pepper OR bbq seasoning.
Smoke 275F until 125F internal temp.
Sear over high for approximately 2 min per side until the outside get’s a crunch crust. Or torch with a weed burner - be careful and see video instructions for more.
Serve with Chimichurri and grilled vegetables and/or macaroni and cheese.
Enjoy!
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