Pulled Beef BBQ Tri-Tip | Chef Eric Recipe
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- Опубліковано 17 жов 2024
- During a grilling adventure across Southern California on the way to Baja, I stopped into a few markets and couldn’t help but notice they all sold pulled beef tacos. As a Carolinian growing up with pulled pork, I was obligated to give it a go. After my first bite, I was hooked. Intrigue became obsession when they told me this regional style of beef preparation was made with my favorite cut to grill medium rare and slice. Allow me to reintroduce you to the ever-versatile tri-tip! - Chef E
Pulled Beef BBQ Tri-Tip
Ingredients:
1 Each E3 Meat Beef Tri-Tip
2 Tablespoons Lane's BBQ, Chili Lime Rub
2 Tablespoons Olive Oil
3 Cups Red Wine
4-6 Cups Beef Stock (Enough to bring the liquid ¾ of the way up the beef)
2 Each Tomatoes, Large Dice
1 Each Jalapeno, Seeds In and Rough Chopped
1 Bunch Cilantro, Stem and All
1 Each Yellow Onion, Thin Slice
3 Cloves Garlic
6 Each Guajillo Chilies, Seeded and Stemmed
1 Tablespoon Cumin
Garnish:
12 Each Fresh Tortillas
½ Cup Queso Fresco, Crumbled
¼ Bunch Cilantro
Method:
1. Stabilize your grill at 350F. Once the grill has come to temperature, bring an enameled cast iron pan to temperature on the grill surface and place the wood chunk in the hottest portion of the coals.
2. Season the Beef with the Lane's BBQ Chili Lime Rub. Oil the pan and place the seasoned tri-tip in the pan and begin the sear. Close the dome while it is searing to lock in the hickory smoke. After 4 minutes, open the dome and flip the steak to sear the other side. Close the dome and smoke for another 4 minutes (Chef E’s “Smoke Sear” Method).
3. After both sides are seared, deglaze with red wine then add the rest of the ingredients, beef stock last. The liquid should come ¾ up the side of the beef but not fully cover it (The amount of liquid to do this will vary on the size of your tri-tip).
4. Close the dome to allow the smoke to fully hit the surface area of the braising liquid and cook for 30 minutes uncovered. After 30 minutes, open the dome and place a lid on the pan, leaving it slightly open to allow for both smoke adherent and evaporation. Cook for 3 ½ to 4 hours (325F - 350F direct). Check in occasionally; if your liquid is evaporating too much and you are worried it might burn, either close the lid all the way or add a bit more beef stock.
5. Once the beef is fall-apart tender, use 2 forks and shred the beef in the pan with the reduced cooking liquid. Dip some fresh tortillas in the liquid and warm them on the grill grate, then top with a mixture of the meat and vegetables and a bit of fresh cilantro. You could add other traditional taco garnishes, but to be honest, it is incredible as is with the braised vegetables and beef. Enjoy!
Where to buy:
Lane's BBQ Chili Lime Rub: lanesbbq.com/p...
E3 Meat Co. Tri-Tip: e3ranch.com/co...
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This was my biggest surprise of the year for sure. What a delicious treat 🔥🎯🔥
Been cooking for years, this is one of my go-to recipes now. Worth trying for sure.
just made this - it's out of this world. Thanks for the tutorial.
Born and raised in the heart and soul of pulled pork I have to admit that looks absolutely fantastic! I swear I could almost smell it!
Same here brother, pulled pork is a way of life 🤣
Give this one a try amd keep us posted🤙🏽
🤙🏾One of the few creators that I drop what I’m doing to watch! Never disappoints
🤣🥂 Cheers for the kind words Kyree 🤙🏽
I've done this twice now and both times I've been very pleased with the outcome. Rich beef flavor and with the added vegetables, etc., there is a lot of food that can be used for several meals. Highly recommend it!
This was awesome and love Tri-Tip and now I got to get in on this shredded action! I can just smell all the aromatics coming through the screen!
Just stunning results with this method 🤙🏽🥂🤙🏽
I’m new to Kamado bbq. I made this tonight and it was amazing! The smoke on the beef reminded me of eating barbacoa in Mexico! Thanks so much for your great recipes and informative videos. Love the shopping list on the website, made it so much easier.
Hidden gem of a video! Thanks KJ team and Chef Eric!
Of course🔥
Such an underrated cut of beef, especially in the south. Will be trying this soon. Thanks so much Chef Eric!
Amazing, keep us pasted 🔥🤙🏽🔥
My gosh....That looks absolutely incredible. So making this one! 😋🙌🔥
You’re the best👍 The sizzle was beautiful.
That pull is epic. Give it a go and keep us posted 🔥🤙🏽🔥
Awesome! Gonna give it a try.👍
Keep us posted James🤙🏽
I finally got the time to try this. I finished it a little differently by putting the braising liquid and veggies in a blender and making it into a thick mole with a little more beef stock. I smeared the mole on some grilled tortillas, added the beef, then topped with fresh onions and cilantro. Not half bad though I think the mole needed a bit of acid beyond what was in the tomatoes.
Very nice! I get tri-tip here on the East Coast also and I love it. I'm gonna have to try that pulled version. You had me when you said I'm gonna garnish with more tri-tip. Love it.
Absolutely 💯, keep us posted 🤙🏾
The Anaconda is coming out on 1/1/24. This is such a great recipe. Happy New Year Chef!
I’m giving this a shot soon! Looks amazing….nice work.
I've brought tri tip this far and sliced it like brisket, but never tried shredding it. Im gonna have to give this a go
Was thinking of making pulled beef out of a whole shank, this gives me some ideas for how I'd serve it!
That looks great. I’ve fixed pulled beef tacos with a sirloin tip roast. Turned out fantastic
I haven't seen that tri tip way before - so I checked it out today. Damned delicious! Another Pa-Pow recipe!
Mine is finishing up, used a cast iron pot. So far so good. Had to add some more beef broth to it so it would not dry out.
Another great video! Can u tell me what knife ur using ? Thanks
Great presentation....
I’m about 3:15 into the cook now and yes, they will pull easily!
Love your vids Chef. 👍👍
Cheers Frank, we have a lot more fun amd delicious recipes and methods headed your way. Thanks for watching 🎯🤙🏽
That's f#%king awesome Chef!!! Has to be Tri-Tip? Or let's say Rump would do that too Eric??? Very nice job! Cheers mate!
Rump might pull at an earlier temp depending on marbling. Give it a go and let us know.
I think if there was a great sear and enough braising liquid it would be great 👍🏽
Ok cheers Eric! Will try and give you a buzz. Thanks bro!
Thanks again. Is it easy to clean the le creuset pans after a cook on the Joe? I would really hate to ruin the pan.
Super easy 👏🏾🤙🏽
Making it today. What size is your dish? Mine needed to be a bit bigger
Looks like we are eating Tri-Tip tomorrow!
Fantastic, keep us posted 🤙🏽🔥🥂
Made this yesterday and it’s amazing. I’m wanting to make this for a large crowd so I need to casserole dishes I can’t fit them with the lid between the lowest and highest setting of the divide and conquer could I just use foil as a lid and leave space open.
Awesome! I think that would work🤙🏽
Looks so delicious! What pan did you use in this video? I could use one of those vessels.
Le creuset paella pan, enamled cast iron 🤙🏽🔥⚡
Wow never thought about using enamled cast iron in there!
Enamled is my go to on the grill for most recipes that require liquid. Such a fun vessel and easy to clean🤙🏽
I don't have a le creuset braiser but have a lodge....would it withstand the heat?
Absolutely
Great content! Would a flank steak be a substitute?
Dont think there would be enough fat on the flank steak to pull apart.
Looks edible.
pulled tri-tip? the idea is great and strange at the same time
What brand knife are you using when cutting vegetables and peppers? Also what brand pan?
Shun for the knife and le creuset paella pan🤙🏽
Wow! Thanks so much for the quick response. Keep up the great work! Definitely one of the best around!
@@mbmorg1234 cheers for the kind words Matthew, happy grilling 🤙🏾
Sorry if I missed it but how long was it braising after the sear?
Just over 3 hours
Would this work well with picaña?
Garnish with more tritip tho! 🤣💚
Absolutely 🤣⚡
Is any acetone involved in that?
What do you mean?
Chef E
How big is that cast iron braiser?
I’ve got a tri tip in the freezer. Let’s thaw that out.....
Yessss 🎯🔥🔥🔥
Noob Question: What kind of pan is that?
Where do I get that pan and what’s it called please
Le creuset Paella Pan
@@ChefEricGephart awesome thanks
There's no such thing as a smoke sear. SMH! The grill is not even smoking yet. Bullshit meter is of the charts.