Courtesy of Johan Magnusson of Big Swede BBQ.
Recommended accessory: GrillGrates
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: