sotv Posted August 20, 2020 Share Posted August 20, 2020 (edited) Normally used to doing a Tri-Tip on my Bullet Smoker at 225F and searing it off as best as possible at the end. Found life a lot easier on the Pellet Grill as a first go. Did a t 170F for 30 mins and 225F for a further 30 minutes till the internal reached 115F rested for 10 minutes whilst reset the grill to 600F and seared it in a cross pattern that totalled 2 minutes each side (4 times in total) whilst coating it in melted butter. Turned out well but would probably do it closer to 90 seconds next time, as it was closer to medium than medium/rare that I prefer and must learn to cut against the grain. Got it wrong again 😠 I did Garlic Butter Green Beans for 15 minutes @ 350F whilst the Tri-tip rested and the Gnocchi warmed through on the grill for a couple of mins after boiling in a saucepan on the hob. The Chimichurri was made from scratch and very flavoursome, although I need to invest in a food blender as my Ninja Smoothie maker, blends the ingredients into a smoothie consistency 😀 Edited August 20, 2020 by sotv 1 Quote Link to comment Share on other sites More sharing options...
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