Smoked Tri Tip on the Ninja FlexFlame

Find out how to reverse the unproven Trip on the Ninja Flexfire. Smoke to keep perfection. Then, it burns on the hot grill for a tasty crust.

What is TRI-TIP

The roast to tri-tip is a cut of meat of meat from the lower contrast to the shape of a strange triangle. He gained his notoriety in Santa Maria, California.

This cut does not have a lot of marbles like a Ribeye, but it is still quite tender and is large smoked or grilled.

You can grill or smoke the whole roasted triangle and cut it into pieces, or you can cut the roast into steaks before grilling it.

The next time you are at the meat counter, consider the choice of triple cut to create a new delicious meal.

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Ingredients

• TRIP TIME: In the past it was that Tri Punta was popular only on the west coast, but now it is a cut that is much easier to find in a local grocery store in the United States if you can’t find one, ask your butcher if it can order it special, or Order a TRI online suggestion.
• Salt & Pepe: Sprinkle the tri-tip with a heavy pinch of Kosher and black pepper salt to help season the meat.
• Tri tip rub: For more flavor, add a layer of additional spices that are good with Tri tip. My Rubbing of the chest And the steak are excellent choices.

See the complete recipe card above for portions and a complete list of ingredients.

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How to cook tri-tip on a ninja grid

This Tri tip will be cooked using the Sear Reverse method, which means that you will start smoking it over low and slow heat. So, just before you have reached Doneness’s desired level, you will make it plow a high heat to carve it.

1. Step one: On your Ninja Flexflame, connect the grill and turn on the propane. Turn on the burners. Set Flexflame on low and slow and the temperature on 250f. Add wooden pellets and press the Fire Technology button.

PRO TIP: I like smoking tri-tip with cherry or oak wood pellets. 

2. Step two: Season both sides of the tri-tip with a pair of pinch of kosher and gross groped black pepper. Then, add a thin layer of breast rubbing on both sides.

3. Third step: Place the expert tri-tip on the grill in the center of the grid. Close the lid and cook at an internal temperature of 100f. This will take about 25-30 minutes.

PRO TIP: When grilling roasts, I use the Thermoworks RFX wireless meat thermometer to measure the internal temperature. Insert it into the thickest part of the meat toward the center. 

4. Passage Quattro: Change the function in grids/pizza and the temperature at 500F. Cook for 5 minutes. Reversal. Cook another 3-5 minutes for your desired women. For medium rare, I shoot him around 127-130.

PRO TIP: Remove the meat from the grill about 5 degrees before it reaches your desired doneness. The temperature will continue to rise another 5 degrees or so as it rests.

5. Step five: Remove from the grill and leave to rest for 10-15 minutes.

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How to cut the tri-tip

Once rested, it is possible to cut the tri-tip. For the most tender bite, it is important to cut the meat against wheat.

Look at the image below, you should be able to see the wheat or cracks in the meat (identified with thick arrows). They travel in different directions for this triangular beef cut.

You want your slices to go in the opposite direction compared to those thick arrows.

Using this example, I would start cutting the right side. Then, once you arrive in the center, I would have cut the left side.

For an added flavor, you can overcome the slices Chimichurri or composed butter.

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Warehouse

Store or not assected to the remaining Trip. Just place it in an airtight container. You can keep the leftovers in the refrigerator for a maximum of 5 days or in the freezer up to 6 months.

Unfortunately, when you heat the tip of Tri in the microwave, a toaster or a pan, it will continue to cook, which is why I like to eat it cold or work it in recipes such as my champion chilli recipe with smoked trip.

You can also stratify thin slices on sandwiches with horseradish sauce or use pieces or stripes in Tacos.

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