Smoked Tri Tip w/ Mushroom Sauce
A reverse sear on a slow smoked Tri Tip.
Oh my, what flavor!
Prep Time: 10 minutes
Cook Time: 3 hours
Grill: Louisiana Wood Pellet Grill
Pellets: Country Bob’s Smoke House Blend
Ingredients: Tri Tip
Ingredients: Mushroom Sauce
- 2 Tablespoons butter
- 8 oz sliced brown mushrooms
- 1 Tablespoon Wondra flour
- 1 cup grape juice
- 1 teaspoon red wine vinegar
- 1 cup beef broth
- 4 Tablespoons Country Bob’s All Purpose Sauce
In small skillet melt butter. Add mushrooms and sauté until lightly browned. Sprinkle on flour and mix in until mushrooms are covered. Slowly whisk in juice, vinegar, broth and Country Bob’s. Simmer until thickened.
Also, excellent over hamburgers and any beef dish.
Directions: I like to do a couple hour marinade on tri tip for just another layer of flavor using Country Bob’s Marinade. Tri Tip has a wonderful “Big Beef” Grill/Smoker flavor and this marinade adds just a nice subtle flavor to the roast. Now, remove the Tri Tip from your marinade and sprinkle on Country Bob’s Seasoning Salt and let it set until it comes to room temperature. (Steaks and roasts cook more evenly if they go on the grill at room temperature.) Then do your sear on the grill, my grill temp was 500 degrees (260c). I did 6 minutes per side with a quarter turn at the 3 minute mark. Then set the Louisiana Grill/Smoker for 225 degrees (105c) and let it sit in the smoke for about 2 ½ hours. You are looking for an internal temp around 130 – 140 (55c)
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off as needed. Scrape grill grates off. Set the temperature to 450 degrees (230c) and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick clean burn.
So after the grill comes up to temp and burns clean turn it up to 500 degrees (260c). Now do a quick sear on the grill. I did 6 minutes per side with a quarter turn at the 3 minute mark. Then set the Louisiana for 225 degrees (105c) and let it sit in the smoke for about 2 ½ hours. You are looking for an internal temp around 130 – 140 (55c)
Tonight we used the Louisiana meat probe, simple to use and when you reach your set temperature the Louisiana drops down to a holding temp and flashes “Done” in the display.
Note: Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most of you can do anything you can dream, our favorite way to cook. 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 no matter what kind of pellet you are using.
Directions: Gas Grill
Prep Time: 10 minutes
Cook Time: 3 hours
Preparing Grill: High Direct Heat
Preheat your grill to High heat (400-500). Add your wet wood chips to the fire and oil the grill. A cooking spray is easiest for this. Now do a quick sear on the grill. I did 6 minutes per side with a quarter turn at the 3 minute mark. Then turn the grill down to 225 degrees (105c).
Preparing Grill: Low Indirect Heat
Preheat your grill to low heat 225 degrees (105c) and turn off one side so you will be cooking with indirect heat. Then set your grill for 225 degrees (105c) and let it sit in the smoke for about 2 ½ hours. You are looking for an internal temp around 130 – 140 (55c)
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, 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 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.
*Recipe courtesy of Ken Fiisher with Date Night DoinsPork Tenderloin Meatball Sub