Reverse Sear Smoked Tri-Tip with Fresh Salsa
Is it possible that Fall BBQing is even better than Summer BBQing It's cooler outside and you can get into the heartier meals!
Last time I went to the Masstown Butcher Shop, they had a beautiful tri-tip roast, so I picked it up. I have never cooked it before and was excited. I knew that Espresso Nice would be a great choice for this and did some research on the tri-tip.
The tri-tip is a triangle shaped cut taken from the bottom sirloin, which is usually used for making burger or stew meat. Using the reverse sear method for this cut lets you have a nice smokey flavour for a very tasty cut of beef. Traditionally this cut is served with a nice fresh tomato salsa which is perfect for this time of year with all the tomatoes and jalapeno's still locally available.
- 2½-3 lbs Tri-Tip Roast
- 3 tbsp Big Cove Foods 'Espresso Nice' spice blend
- 1 tsp Kosher Salt
- Generous handful each Cherry and Hickory wood chips, soaked in water
Fresh Tomato Salsa:
- 3 cups tomatoes, diced small (approx. 6 medium tomatoes)
- 1 small spanish onion, diced small
- 2 tsp Big Cove Foods 'Egyptian Summer' spice blend
- ½ tsp salt
- 2 limes, juiced
- 1 jalapeno, seeded and finely diced
- 15 leaves mint, roughly torn
- Prepare the salsa first so the flavours can mingle a little bit. In a medium bowl, combine all of the fresh tomato salsa ingredients. Salt to taste. Cover and refrigerate for an hour and up to 24 hours.
- Mix the Espresso Nice and Kosher Salt in a bowl. Completely cover the Tri-Tip Roast with the seasoning.
- Pre-heat your BBQ to 225-250 F. Add the wood chips when ready.
- Place the tri-tip on the coolest part of the grill and smoke it until the internal temperature reaches 110 F. This could take about 35-55 minutes.
- Remove the tri-tip and let it rest on a wire rack over a baking sheet for at least 10 minutes.
- While the tri-tip is resting, crank the heat on your BBQ to 450 F.
- Put the tri-tip back on the grill to finish it with a reverse sear. You want the internal temperature of the roast to be 120 F for rare or 130 F for medium rare, about 2-3 minutes per side.
- Since you already rested the meat, you can start carving it up right away. When cutting up a tri-tip, you want to cut it against the grain. The tricky part is that the grain runs in two different directions that intersect near the top point. The first cut that you want to make is at the top point down.
(See the video below for clarification.)
- Serve with the fresh tomato salsa and enjoy!
Here is a link to a video that explains it well: