grilled sweet potato salad

REVERSE SEAR TRI TIP

REVERSE SEAR TRI TIP

The night before you plan to cook your reverse sear trip tips, mix together your rub ingredients and trim your tri-tips up removing any large hunks of fat and silver skin if there is any. Coat with the rub and place in a zip top bag and refrigerate overnight.


INGREDIENTS


Rub Ingredients

  • 3/4 cup Tones Rosemary Garlic Seasoning
  • 4 tbsp. Black Pepper
  • 2 tbsp. Hazelnut Coffee (any coffee is fine, but medium roast is best)
  • 1 tbsp. Onion Powder
  • 2 tbsp. Kosher Salt
  • 1 tbsp. Cumin
  • 2 tbsp. Brown Sugar
  • 1 – 2 3-4lb Tri-Tip Roasts

DIRECTIONS

The night before you plan to cook mix together your rub ingredients and trim your tri-tips up removing any large hunks of fat and silver skin if there is any. Coat with the rub and place in a zip top bag and refrigerate overnight.

Set your grill to 225 degrees and smoke the tri-tip until it reaches an internal temp of 100-110 degrees. Remove from the grill at this point and rest in a cooler or your oven (not turned on).

Set your grill to 450-500 degrees. Once your grill reaches its set temp sear the tri-tip on each side until you are happy with the color. If you want a rare to medium finish cook to an internal temp of about 135 degrees. You can of course cook them to whatever doneness you prefer. Once you go over about 150 degrees the tri-tip can lose some of its tenderness and moisture so look out for that.

PT15M
PT2H
1 – 2 3-4lb Tri-Tip Roasts

Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
Url:
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