Strobro
Well-known member
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- 54
- Grill(s) owned
- Stampede
Stampede recipe
I got a three pack of tri tip from a local restaurant supply/retail store.
This one needed lots of trimming.
* Dry brine (heavily coat with kosher salt)
for 15 minutes then rinse.
* Light sprinkle of Heffer Dust--easy does it 'cause of the dry brine.
* Fairly heavy sprinkle of the salt free Burger seasoning.
* Smoke fat side down for about 2 hours on low (180⁰) ...or... until internal temp reaches 125⁰ (I used Smokehouse Mesquite)
* Crank up the Stampede to "High."
* When Temp hits about 550⁰ or so, flip fat side "Up" for about 4 minutes. (Apple juice spritz optional)
* Wrap in foil for about 15 minutes 'rest' and then serve.
No real grill marks with this method ...but... medium/rare perfection!
* Slicing direction diagram for tri-tip. (Slices not to scale. )
How easy is that?
Perhaps the tastiest beef I have ever eaten.
I got a three pack of tri tip from a local restaurant supply/retail store.
This one needed lots of trimming.
* Dry brine (heavily coat with kosher salt)
for 15 minutes then rinse.
* Light sprinkle of Heffer Dust--easy does it 'cause of the dry brine.
* Fairly heavy sprinkle of the salt free Burger seasoning.
* Smoke fat side down for about 2 hours on low (180⁰) ...or... until internal temp reaches 125⁰ (I used Smokehouse Mesquite)
* Crank up the Stampede to "High."
* When Temp hits about 550⁰ or so, flip fat side "Up" for about 4 minutes. (Apple juice spritz optional)
* Wrap in foil for about 15 minutes 'rest' and then serve.
No real grill marks with this method ...but... medium/rare perfection!
* Slicing direction diagram for tri-tip. (Slices not to scale. )
How easy is that?
Perhaps the tastiest beef I have ever eaten.
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