Coffee And Spice Smoked Tri Tip Recipes

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SPICE RUBBED TRI-TIP

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 3



Spice Rubbed Tri-tip image

Steps:

  • Preheat the grill to medium.
  • Sprinkle each seasoning onto a cutting board. Take the tri-tips and roll them over the sprinkled seasonings, making sure to coat all sides evenly.
  • Place the tri-tips on the grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until desired doneness. Remove the tri-tips from the grill and let the meat rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

1 tablespoon Santa Maria-style seasonings
1 tablespoon BBQ spice (recommended: Red Barron BBQ Spice)
2 (4-pound) tri-tips, trimmed

COFFEE AND SPICE SMOKED TRI-TIP

This is a version of a recipe that was emailed to me by Williams-Sonoma. The recipe called for their coffee and spice rub. Fortunately, I was able to develop an alternative to the purchased rub. Serve this with flour tortillas, Spanish rice and recipe #237848.

Provided by PaulaG

Categories     Roast Beef

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9



Coffee and Spice Smoked Tri-Tip image

Steps:

  • To prepare the rub: Place the ingredients in a heated heavy skillet.
  • Shake together and allow to toast for 1 minute or until mixture begins to release a strong aroma.
  • Pour into a spice or coffee grinder and grind to a coarse powder.
  • Rub the tri-tip on all sides with the spice rub; sprinkle with salt to taste.
  • Place meat in a sealable plastic bag, seal and place in the refrigerator for 8 hours or overnight.
  • Remove the meat from the plastic bag and place on rack of smoker that has been preheated to 225deg.
  • Combine the maple syrup and hot sauce; begin basting every 1/2 hour after the first hour.
  • Smoke the tri-tip until an instant read thermometer inserted into the center registers 130deg. for medium-rare (approximately 2 to 3 hours).
  • Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
  • Slice the meat thinly across the grain and arrange on a warmed serving platter, sprinkle with salt.
  • Serve with chipotle guacamole and Spanish rice.

Nutrition Facts : Calories 345.9, Fat 20.3, SaturatedFat 8, Cholesterol 98.3, Sodium 341.6, Carbohydrate 10.1, Fiber 0.5, Sugar 8.2, Protein 29.5

1 (2 lb) beef tri-tip steak
coarse salt, to taste
1 tablespoon french roast coffee beans
1 teaspoon dried ancho chile powder
1/2 teaspoon crushed red pepper flakes
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/4 cup maple syrup
1/4 cup hot sauce

TY'S 3 DAY SMOKED TRI-TIP

This is gotta be my favorite food. It's all mine, as far as I know. My mom gave me the idea though. She told me she liked to add soy sauce to ground-beef, to give it flavor. Also to make it not stink up the kitchen while it was cooking. So one day I decided to try soy sauce with tri-tip, only in a marinade instead of cooking with it. The weight of the meat doesn't make a difference, it's all in the time you marinate and the smoking itself.

Provided by TYpeace

Categories     Roast Beef

Time P3DT2h

Yield 5-9 serving(s)

Number Of Ingredients 9



Ty's 3 Day Smoked Tri-Tip image

Steps:

  • Combine mustard and half a cup of soy sauce in a bowl large enough for the tri-tip to marinate. Stir until mustard thins out.add the rest of the ingredients; mix well.
  • Stab tri-tip about 25 times with a steak knife.
  • Marinate for 3 days; turn once or twice a day (this tastes best). Overnight works, but try the 3 day method at least once! You can taste the difference!
  • The day of bbq: AHH, the wait is over! Fill the smoker with coals! And I mean fill it! The wet wood chips will make your flame die down a bit.
  • About an hour before you start smoking, put four handfuls of wood chips (hickory, mesquite or olive are best!) in a bowl of boiling hot water; let soak until your coals (NO GAS SMOKERS) are white or your smoker reads IDEAL. If you have a Brinkman, put wet wood chips right on the coals.
  • When the ash clears, add your meat. Let cook with lid on or door shut, about 2 1/2 hours, flip at least once. Add chips every time the smoke dies down. Cut smoking time for rare meat.
  • When it's done enough for you, (I like mine well done!) serve with macaroni salad and a beer roll, or potato salad and a potato bread roll. They both are great!
  • 7Just make sure you have a beer to salute me if you like this recipe and good friends nearby to enjoy this with you is always great!
  • CHEERS!

Nutrition Facts : Calories 148.9, Fat 1.2, SaturatedFat 0.1, Sodium 7028, Carbohydrate 11.4, Fiber 2.1, Sugar 2.2, Protein 13.7

4 lbs tri-tip roast (Trimmed is great, but some like un-trimmed cause the fat adds flavor. That might be true, you decide)
16 fluid ounces soy sauce
2 fluid ounces straight bourbon whiskey, of your choice (I use Jim Beam)
12 ounces beer (I like to use NEW CASTLE)
1 tablespoon el yucateco chile habanero sauce
1/2 cup yellow mustard
1 minced garlic clove
1 tablespoon fresh ground pepper
1/2 teaspoon fresh ground sea salt

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