A superb Tri Tip Roast Grill that is Stuffed with delicate seasoned Herbs and spices. Let's get right to our first recipe.
Ingredients Tri Tip Roast Grill Herb Stuffed Recipe:
- 1/4 cup chopped onion
- 2 tablespoons butter
- 2 hard-boiled eggs, chopped
- 1 cup sour cream
- 2 cups herb seasoned croutons
- 1/2 cup hot water
- 1 egg, beaten
- 1 Tri-Tip Roast
- 2 tablespoons hot vegetable oil
- 2 tablespoons Jake's Tri Tip, Steak and Rib Dry Rub
- Olive Oil
Ingredient: Grilled Onion and Cheese Stuffed and Rubbed Tri-Tip Roast
Cooking the Herb Stuffed Tri Tip Roast Grill
Cook onion in the butter until tender. Stir in chopped eggs, 1/4 cup of the sour cream, croutons, water, and the beaten egg. Pound the Tri-Tip Roast to flatten and tenderize; sprinkle with Salt and Pepper. Spread stuffing mix over the flattened portion of the meat; roll up the flattened Tri-Tip roast and tie off with twine to secure. Rub Olive Oil on outside of Tri-tip and sprinkle with Jake's Tri-Tip, Steak and Rib Rub.
To cook Tri-Tip Roast Grill Herb Stuffed Recipe follow these steps.
Allow uncooked Tri Tip roast to rest and marinate for 1 hour in refrigerator before grilling. After seasoning and marinating place your Tri-Tip on the hottest part of the grill. Coals should be ashed over completely white before adding the meat. Sear the meat for 3-4 minutes per side. Once done move the meat to the coolest portion of the gill. Cover the grill with the lid and cook for approximately 15 minutes. After the 15-minute interval turn the Tri-Tip over and begin checking the Tri Tip with a meat thermometer to determine the internal temperature, which in turn determines how well to cook the meat.
Once Tri-Tip reaches desired temperature, remove and let rest for 15-20 minutes. Cut in 1/2 in sections with sharp knife.
To cook the Grilled Onion and Cheese version:
Pound and flatten your tri-tip roast. It may be necessary to cut your roast in half lengthwise so as to have a top and bottom section depending on the size of your roast. Take a large piece of plastic wrap or parchment paper and layer it over one section at a time. Flatten the section until the meat is rollable. Once flattened season the meat and place in the fridge for 1 hour. Next after about an hour take the onions and the Olive oil and butter and grill the onions until soft. Remove and hold the onions aside for assembly. After the tri tip is fully rested lay the roast on a flat plate and add the onions spreading them out as much as possible. Now add the cheddar cheese first ensuring that the cheese has been shredded. Roll up the tri-tip roast grill tightly. If you have twine or long tooth picks wrap the twine to prevent unwrapping or insert the toothpicks to prevent unwrapping. Cook using the above method waiting until your charcoal is ashed white or your grill is set to medium high about 275 degrees. You can sear the meat over the hot portion of the grill rolling the roast after about 2 minutes per side. Move the roast to the indirect side of the grill and continue cooking. Allow the roast to cook for about 1-1/2 hours. Check the temperature along the way to ensure that the meat is not overcooked. Remember to turn the meat every 15-20 minutes until the internal temperature matches the chart below. Once the tri-tip roast is done remove and allow the meat to rest for at least 10-15 minutes. At this point we want the Maillard effect to take over which basically means that we want the liquids to be reabsorbed into the meat making it juicier. After the resting period slice perpendicular to the grain and enjoy.
For exact cooking times follow the scale below:
- 125 to 130 Degrees --- Rare
- 130 to 140 Degrees --- Medium Rare
- 140 to 150 Degrees --- Medium
- 150 to 160 Degrees --- Medium Well
- 160 to 170 Degrees --- Well to Very Well
There's a great recipe on this page for Tri-Tip. If you are looking for more recipes see our Tri Tip Dry Rub Recipes page. Right now you can take 10% off our Famous Rub for Tri Tip Roast Roast. Use code: Barbecue10 and get your 10% saving Now.
This product was added to our catalog on Wednesday 20 September, 2017.