How to grill Tri Tip Steaks with Potato Bombs | Recipe

dude sausage I got the lava Kyushu Luzon welcome to barbecue pit boys calm today we're cooking up some tri-tip steaks on the grill and they're real easy to do all right now here I've got some tri-tips each one weighs about two and a half to three pounds and they're cut from the sirloin and it's full of rich beefy flavors most steak masters to tell you and they're perfect for the grill all right you can see where they get their name they got that triangular shape and depending upon where you live you may have to ask your butcher to cut these up special for you now we're going to be serving up some potato bombs with these tri-tips and for that you're going to need some butter you're going to need some onion you need some garlic and for the tri-tips I've got some barbecue rub there and here I've got some steak rub we'll put this all together all right now let's prepare these potato bombs and real easy to do you want to get yourself some russet potatoes or any good bacon potato you could tell a russet by its elongated shape like this and it's perfect for these potato bombs now here I've got one of those apple cores and you just want to core out just like that hole right down through the middle of these Russells and I'll show you another one if there are potatoes are a little bit long it's all right you do it a few times you'll see you're going to be able to pull out these potato plugs real easy now you want to start these potatoes a good half hour before you're throwing the steaks on or even an hour because you know cooking potatoes can take a long time we're gonna our core them out like this and you want to save the plug I think you get the idea how to do this so I will move this along all right now I've chopped up the onion I've minced up the garlic we've got some butter there here I'm just cutting up the plugs all right now let's put these uh potato bombs together here we're gonna put a plug in drop some minced garlic a little bit of onion butter throw in the other side of the plug yeah let me show you another one plug little bit onion minced garlic butter plug the other side oh yeah now of course you couldn't stuff your potato bombs with whatever you like all right tater bombs me you know let's get them on the grill and what you need here is some aluminum foil because you know about cooked potatoes on the grill take some foil like this wrap it do it some nice low and slow either on the fire or alongside the fire just take a bomb here I've got some of that steak rub little salt pepper garlic red pepper flake just wrap it in fourth yeah you get the idea alright let's throw these potato bombs on the grill I'm just going to throw them in alongside the fire and like I said before you want to cook these a good 45 minutes maybe an hour before you throw on your steaks all right Jude has been cooking and now let's prep these tried tips and see a lot of recipes that marinate these tried tips now these are cut from the sirloin I mean year again you're talking about one of the tastiest parts of the beef you don't want to marinate it you marinade you're just going to replace the natural beef juices of this tri-tip so uh you want to cook it using a little bit of oil and one of your favorite rub now here I've got some barbecue rub it's a beef barbecue rub you can buy this off the shelf make your own or even use one of ours and we're going to really spring it real liberally all over this tri-tip now some like to put the rub on an hour or two before they put it on the grill and that's up to you but certainly no more than an hour now here I have got that steak rub coarse salt granulated garlic he's got some coarse pepper in there a little red pepper you want to sprinkle it all over now of course you could marinate these tri-tips but like I said you're gonna be losing a lot of that beef flavor and you know that's totally up to you now we're gonna take these tri-tips and we're gonna put them opposite to hot coals just like that and it's only going to take a couple hours to do we want to cook this to about 135 before we do some searing and here I've got some hardwood got some chunk wood here this happens to be peach I want to select a good fruit would like an Applewood or maybe even some oak put the cover on the temperature is going to be real high at first we're going to dampen down the events I'm going to cool this charcoal grill down to about 250 275 degrees Fahrenheit nothing left to do now but wait all right we're about half way into cooking this what we want to do here is we're going to turn the steaks get a little more even cooking going on again we've been cooking about 250 275 degrees Fahrenheit by doing it this way your rise tri-tips are gonna stay nice and moist and tender here we're gonna add one more chunk of that peach put the cover on oh yeah all right we've been cooking these now for maybe an hour and 15 20 minutes and your time will vary again depending upon how hot your grill is how large your tri-tips are so you want to always measure the temperature of the internal part of the beef to get an accurate read and it's running about 130 135 right now and I'm gonna take it off it's just about rare but we want to take place it right over the hot coals because now we're gonna do a little bit of searing before pulling it off the grill oh yeah you getting hungry or what these potatoes are getting darn near cooked I'm gonna pull them away from the charcoal let him rest on the top degree all right a few more minutes to go now I take these tri-tips I'm going to flip them and serum on the other side and again it's only going to take a few minutes each side well take a look at that like cooking up try chips pick with the cover on where you warned me all right tri-tips are done time to pull them off the grill now we're going to let them rest here for about 10 minutes or so let's allow all the juices to redistribute throughout the beat continue cooking these potatoes hey I'd say it's time to eat now charge if the grains of the beef will run in two different directions so you always want to cut across the grain to make it nice and tender and it's always best to cut it nice and thin just like this are you going to see the juices in there another reason you don't need to marinate it's all the natural beef juices in there it's going to take awesome oh maybe now this is the tri-tip that just had two steak seasoning on watch how juicy this is hey you smell that it smells good we do apologize cuz we're gonna eat some of this right front so the next time you're looking for recipes your barbecue you check out the barbecue pit boys duck

Channel: BBQ Pit Boys

Views: 933,450

Rating: 4.8264723 out of 5

Keywords: food, Recipe, recipes, bbq, Barbecue, grilling, Meat, Bbq Pitmasters, beef, steak, Dinner, cooking, roast, barbeque, Cook, bbqpitboys.com

Id: nCRqXc4b0rQ

Length: 12min 43sec (763 seconds)

Published: Tue May 24 2011