How to Smoke Tri Tip with RED Chimichurri Sauce - Reverse Sear Tri Tip Recipe
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- Опубліковано 28 чер 2024
- Smoked Tri Tip Recipe with RED Chimichurri Sauce - Perfect Smoked and grilled Tri Tip Recipe aka Reverse sear tri tip
► FULL RECIPE AT: snsgrills.com/pages/red-chimi...
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When you think of the perfect Tri Tip with chimichurri you will likely think of the green herbaceous sauce used to serve on top of steak and other grilled meats but have you ever made a RED CHIMICHURRI? In this recipe, Greg from Ballistic BBQ will show you how to grill a perfect smoked Tri Tip that is reverse seared on the Slow N Sear charcoal kettle grill then topped with Greg’s TOP SECRET red chimichurri sauce that will take your next tri tip to the next level - guaranteed! Take a look.
► Check out this recipe/method on our website snsgrills.com/pages/red-chimi...
TABLE OF CONTENTS - Grilled Tri Tip Recipe With RED Chimichurri Sauce
00:00 How To Grill / Smoke Tri Tip with Chimichurri Sauce
00:30 How to prepare Tri Tip for grilling
01:03 How to set up the Slow N Sear Kettle grill for tri tip
02:23 How to make RED Chimichurri at home
08:07 How to Sear Tri Tip
11:08 How to Cut tri tip and final taste test
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Check out this recipe on our website snsgrills.com/pages/red-chimi...
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Slow ’N Sear Kettle tinyurl.com/yxf6dssu
Slow ’N Sear Kamado tinyurl.com/yymxp7zf
Thermometers tinyurl.com/y6lstdg7
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#SlowNSear #SNSGrills #Tritip - Розваги
Tri Tip Recipe with RED Chimichurri Sauce - Perfect Smoked and grilled Tri Tip Recipe
► FULL RECIPE AT: snsgrills.com/pages/red-chimichurri-tritip-recipe
► SHOP SNS GRILLS AT: snsgrills.com/
I went to college in San Luis Obispo and that was when I was introduced to Tri Tip. I'm in Atlanta now and just bought a SnS Kettle Deluxe today and I am looking all these SnS videos. I can't wait to try the cold grill technique! I'll have to try that red chimichurri too!
Beautiful mate, I’ll be trying that red chimmicuri over the weekend on a picanha roast
NICE! How did it go?
Nice job Greg! Love the chimmichurri recipe. Keep the great recipes coming.
Thanks for watching Dawson. We hope you give this RED Chimichurri recipe a try!
Killer video. I'm definitely going to be trying that red Chimichari sauce.
Can 't wait for you to give it a try!
Great looking tritip Greg
We totally agree! Greg nailed this cook for sure!
Besides that sharp-looking SnS that red chimichurri recipe is the star here! Awesome looking Tri.... Wall to Wall perfection!!
totally the star.. pair that with the tri tip and boom! Incredible.
Great cook Greg! Will definitely make the chimichurri sauce over on this side of the pond in Holland.
Hope you enjoy. This is an incredible chimichuri recipe!
That was a great looking Tri Tip! I will have to try that sauce as well! Great cook! Cheers!
Heck ya Greg you crushed that Tri Tip!!! That was spot on brother! I really need to try your red chimichurri one of these days!!!
He totally nailed it!!! Sounds like you have your weekend cook planned with that Red Chimichurri.. Yum!
Someday I’ve got to try that Chimmichurri, Brother! I’ve heard so much about it but never tried the red recipe you developed. Cheers 🍻
Ive made the red chimichurri a few times. The recipe is perfect.
Great video Greg! I really can’t wait to try your top secret red chimichurri recipe. It looks amazing!
It's so good! Best Chimichurri recipe around!
Wasn’t expecting you Greg! I just picked up my first one from the butcher and im super excited to cook it
YAS!! You are going to love tri tip!! Greg does an amazing job showing how to cook it!
Looks great Greg. My kids got me one of the last Grey S&S kettles. I love it.
Right on! The grey kettle will always hold a place in our hearts for sure.. Glad you got one of the last ones.
Looks great 👍🏻 nice job on the chimichurri
Thanks Chris. Greg sure knocked it put of the park on this one! We hope you try the red chimichurri sauce soon!
@@SnSGrills I just might do that.👍🏻 would be nice to find a tri tip here in nyc. Lol✌🏻
Greg, I would like to see you cook that same tri-tip like a brisket. Low and slow to 165, then wrap in foil with 1/4 cup red wine sauce, then kick the heat to 275 and pull the roast at 205, rest covered for 1 hour and slice the same way.... try it.
YUMMM!
Thanks for watching.
Even though the original grey color is classic but The Black SNS Kettle looks good!
We have a full length video on our channel dedicated to Greg and his Red Chimichurri recipe. It is mind blowing. So, so good!
Lovin’ that black kettle. SNS Grills of course makes amazing products. Greg did a great job with this cook. Looked delicious. 🎉🎉
Mind blowing is right!! So good! appreciate you guys!
Josh and Babe’s video convinced me to try your chimichurri recipe. My family is now obsessed with it! We put it on beef, chicken, and fish. Easily the best chimichurri recipe I’ve ever tried. Thank you Greg, Josh, and Babe!
@@pats9924 yesssss - it’s so so so so good
Man I know this has nothing to do with tri tip but I have a brisket experiment u might would want to try smoking brisket in a offset with various fruit woods I've done it with various hard woods and it comes out great
I would love this, but I am not allowed in the kitchen. Sharing the video with my wife.
Sounds like you need to set up your own outdoor area so you’re out of the kitchen AND can cook amazing bbq. Haha
@@SnSGrills The truth is I started grilling so we could be outside more.
Please explain the cold grate method?
The cold grate method you remove the grate to cool it down then once you have roaring hot coals in the kettle you place it back onto the grill and quickly place the meat onto the cool grate and sear usually for 45-60 second on each side twice - spinning the grate each time to a new cool section. What happens is that you are using the intense heat from the coals to sear the meat ALL OVER vs searing the meat only on the hot grates. So you get a better flavour overall from the maillard reaction being on the entire surface vs just where your grill marks would have been. Hope that helps.
I will have to try this for sure!
Just to confirm: it took about 55 minutes to get to an internal temp of 115? I know mileage may vary, but I am trying to get a sense of the time required. Ty!
What kind of knife are you using?
Can the slow and sear hold temps of 325-350 consistently?
Yes for sure! Once you are locked in it's smooth sailing from there!