• Prep Time10Mins
  • Idle Time2 daysHours
  • Cook Time1.2Hours
  • PelletsN/ABlend
  • Serves2People

Courtesy of Johan Magnusson of Big Swede BBQ.

Recommended accessory: GrillGrates

Reverse Sear Tri-Tip on the Daniel Boone Prime


Tri-Tip steak

½ cup olive oil

¼ balsamic vinegar

1 brown onion

2 tablespoons garlic

1 tablespoon garlic powder

1 tablespoon onion powder

¼ teaspoon chilli

¼ teaspoon chilli flakes

Your favourite foundation BBQ Rub of salt, pepper & garlic

Your favourite spicy & sweet BBQ Rub for heat, colour & sweetness

100g of butter


Dice onion. Combine with olive oil, balsamic vinegar, garlic, garlic power, onion powder, chilli and chilli flakes. Mix well. Place Tri-Tip in zip lock bag and cover in marinade. Place in the fridge and leave for 2 days.

Take out Tri-Tip and coat with both BBQ Rubs.

Smoke on an elevated rack in the Green Mountain Grill Prime at 115°C. Smoke until an internal temperature of 50°C is reached (about an hour).

Remove Tri-Tip and cover with aluminium foil. Set your grill’s heat to 290°C and insert your set of GrillGrates. Allow to sear for a few minutes, until preferred grill marks appear.

Remove from grill and cover in butter. Re-cover in aluminium foil and allow to rest for 6-8 minutes.

Slice and serve.

Watch the video recipe on YouTube: