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Reverse Seared Tri Tip | Beef Tri Tip Recipe Smoked on Traeger and Grilled on PK 360



Reverse Seared Tri Ti – Competition Tri Tip Recipe

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Kendal Adair from @SmokednSpiced stopped by the HowtoBBQRight headquarters this week to show me how he does a reverse seared tri tip competition style.

We both competed against each other earlier this year at a local SCA contest where tri tip was one of the categories. He walked with a top finish in Tri Tip, so needless to say, I was eager to learn his secrets.

For this recipe Kendal starts with a 3lb, Prime Grade Tri Tip from Matador Prime Steak. Starting with a good quality piece of beef puts you on the right foot, but you also have to know how to properly cook it.

After a quick trim to remove any excess fat and silver skin, Kendal hit the tri tip with a good dose of coarse ground Kosher Salt. He uses the salt as a dry brine and only leaves it on the tri tip for 8-10 minutes. The salt is rinsed off and then he tenderizes it using a jaccard.

Next comes the seasonings where he builds the flavor. First a dose of Killer Hogs AP rub for savory salt, pepper, garlic notes; then a spicy BBQ Rub – my Killer Hogs Hot Rub here, followed lastly with coarse ground black pepper for a little more oomph.

The cook was pretty straight forward for a reverse sear. Fire up a smoker to 275⁰, insert a meat probe to monitor temp, and take it off the smoke once it hits 115⁰. We used the Thermoworks DOT to monitor the temps. You can check them out here:

Any pit can be used for this cook as long as the temperature stays in the 250-275 range. Kendal used my Traeger for this stage of the cook and while the tri tip was in the smoke he fired up a PK 360 for the sear. And we used a set of GrillGrates on top of the factory grate to get those amazing grill marks.

As soon as the tri tip hit 115⁰ internal, he immediately moved it to the grill grates on the PK and put a hot and fast sear on both sides. The tri tip came off the PK once the internal hit 125⁰ but you can cook it to your desired doneness. To check out final internal temp, we used my trusty Thermoworks Thermapen. You can check them out here:

After a short 10 minute rest, Kendal sliced it across the grain and we dove in for the kill bite.

The thing that most impressed me with this cook was the tenderness of the tri tip. The combination of the salt brine and jaccard tenderizing produced a prime rib-like mouth feel. Tri tip tends to be a little tough if it’s not properly prepared but this version melted in your mouth!

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:

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BBQ Tips

Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party



The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)

Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.

As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.

In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:

“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”

As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.

Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)

Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)

Get the Recipe »

Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.

For beverages, consider beer, wine, mulled wine, or hot toddies.


How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!

The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on

Homepage Feature,Hot Stuff,Recipes & Techniques,winter,winter grilling

By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
Sourced From:
Published Date: 01/29/21

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BBQ Tips

7 TIPS to help you control the TEMPERATURE of your BBQ – BBQ Know How



Controlling the temperature of a charcoal BBQ can be difficult to understand if you aren't used to it… but if doesn't have to be. With some simple techniques and lots of practice, you can quickly get to grips with it.

The 7 tips in this video will give you a basic understanding of how to hit your target temperature each time you fire up. Consistency comes with practice so don't be put off if you struggle in the beginning.

I'm always around to help out when I can so if you have any questions, leave them in the comments below or send me a message via the website and we can chat further.


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My FAVOURITE Instant Read Thermometer –

The EASIEST way to light your Charcoal –

ESSENTIAL Gloves for handling hot BBQ accessories –

The long lasting BRIQUETTES I use –

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BBQ Tips

Chris Lilly and Mike Golic Give Tailgating Tips



ESPN's Mike Golic, grilling expert Chris Lilly, and Kingsford Charcoal provide some quick home tailgating tips, fantasy football picks and propose a Tailgating Bill of Rights.

Go to to sign the Tailgating Bill of Rights. And for more grilling information, head over to for tips, tricks and great grill recipes.

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