Reverse Seared Tri Tip | Beef Tri Tip Recipe on the @Char-Griller Akorn

hey welcome to grilling smoke barbecue i'm jeffrey and if you're new to the channel today by the end of the show i hope that you've liked it enough that you go ahead click that subscribe button give me a like leave a comment ring that bell so you get notified when i do additional drops uh but other than that today i'm gonna use that chargrilla acorn and i'm gonna do a um tri-tip so let's do it [Music] all right so like i said we're gonna be doing a tri-tip what we're gonna be using it's on this uh worcestershire sour sauce or dove sauce the uh meat churches holy cow and we're gonna be using the uh cavender's all-purpose greek seasoning so first off let's look at this tri-tip so as you can see i got this from walmart so it's kind of been a little butcher you know but you know can't complain came from walmart so uh first i'm going to trim off some of this back right here let me also get out of here and get some this silver skin [Music] i'm gonna flip it over this side isn't bad get this fat right here now i'm actually going to leave it like this so what i'm going to do now to go ahead and i'm going to use this uh what's this here is my binder but i'm going to start on this side because this is gonna be the side i have down on the smoker so i'm going to trim this off enemies with this meat church holy cow make sure you get the sides as well and this is a thick piece of meat so i'm gonna get a good coat on here of this holy cow [Music] and then i'm going to give it hit of his cavenders if you haven't tried the great seasoning on your meat especially beef you're missing out some great stuff to use now i'm going to flip it over [Music] do the same thing all right so that's all it's going to take for this tri-tip we're getting that char grilled up i made it for about 275 might go to 50 to 300 but the target may be around 275 but at the end i'm gonna take it off probably around maybe round 1 25 130 and then i'm gonna throw crank that up acorn up to about six plus then i'm gonna get that reverse here see you out of daycorn all right so i'm about to get the acorn ready i don't know if you see it or not but i already got some in there for my last cook what i'm using of course it's that good charcoal company lump charcoal can't beat it and what i'm gonna use i know a lot of y'all see those blow torches i got me one i didn't think it had to be expensive it's like 20 off amazon but always gets the job done right that's all it takes all right that's going to throw in a couple of chunks of mesquite we're gonna let that keep going all right here we go we're gonna get this on here as you can see using my meat stick to keep the temperature [Music] and we'll check back on it every so often [Music] okay we've been on here for about 20 a little over 20 minutes all right that's looking really good i was wondering if i was gonna need to do my spray butter but it still looks good and according to the uh meat stick app we're at about 105 degrees so i'm gonna let this keep going and when i come back should be about time to do that reverse here all right so of course my meat stick we're at about 135 so what i'm gonna do i'm gonna take this off and let me get this bad boy ready to do the sear i'm gonna let it come up to attempt i'm gonna cover that tri-tip while it's waiting and then we're gonna reverse sear it give it a few more minutes i think we should be good [Music] so welcome back you know we're finished got that tri-tilt reverse seared got it off let it cool for about 15 minutes and it's time to do the best part of the show which is going to be to get to um tasted it but first just to recap what we did we put some uh got about a 2.7 pound tri-tip from walmart just playing with your walmart you i ate but um we covered it or used some worcestershire sauce for the binder use some meat church holy cow for the rub covered on top of that a little bit of that cavender's all greek seasoning and threw it on the char gorilla acorn did it at about 300 degrees got it up to about 135 took it off cranked it up got up to about 700 degrees threw it back on there for about a minute and a half each side took it off and let it rest now we're right here so let's do the best part let's taste this tri-tip so as always you know i'm going to be using my dow strom love this nine and a half inch shelf nice from the uh black series so this is going to get a cut in here as we know the grains run different so we gotta make sure we get it with the grain ah that felt good going through look at that juicy as it want to be that's how it should be right there medium rare and juicy so that's good i'm gonna cut some slices so since this one jumped out it must want to get eaten so look at that i already see it dripping it's good right here so you know what i'm not gonna be greedy and you do like that i'm just gonna cut a piece off and dip it in some more this juice just down here yep that's what it's about cheers man this is good this is my first time using that uh meat church um holy cow and using the uh cavenders on here man you know what i'm sorry i gotta get another piece tell me crazy good man i want to thank y'all for joining me today please feel free and welcome to come back and join me again if you haven't seen my other videos check out some of my previous videos if you're not subscribed hit that subscribe button hit that like button throw down some comments and ring that bell so that you can get notified when i put out some new content but um man until next time let y'all peace [Music]