Smoked Tri-Tip With Grilled Corn Elote

Smoked Beef, grilled corn, delicious results. The outdoor cookout trifecta is complete with this smoked Tri-Tip recipe

Smoked Tri-Tip With Grilled Corn Elote

Photos courtesy of Beef. It's What’s For Dinner

14 ingredients

8 servings

2 Hours 25 minutes

Nutrition information per serving, 4: 400 Calories; 241.2 Calories from fat; 26.8g Total Fat (7 g Saturated Fat; 0.02 g Trans Fat; 6.2 g Polyunsaturated Fat; 12.1 g Monounsaturated Fat;) 101 mg Cholesterol; 704 mg Sodium; 8 g Total Carbohydrate; 1.2 g Dietary Fiber; 2 g Total Sugars; 34 g Protein; 0 g Added Sugars; 72.5 mg Calcium; 2.5 mg Iron; 542 mg Potassium; 0.05 mcg Vitamin D; 0.24 mg Riboflavin; 13.2 mg NE Niacin; 0.77 mg Vitamin B6; 1.93 mcg Vitamin B12; 326 mg Phosphorus; 6.2 mg Zinc; 37.7 mcg Selenium; 131 mg Choline.

Ingredients:

  • 1 beef Tri-tip Roast (3 to 4–1/2 pounds)

Spice Paste:

  • 1/3 cup olive oil

  • 2 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1.5 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon ancho chile powder

Grilled Corn Elote:

  • 3 ears fresh corn, husked

  • 3/4 cup mayonnaise
  • 2 teaspoon fresh lime juice
  • 1 Tablespoon fresh cilantro
  • 1/2 cup Cotija cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon ancho chile powder

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Iron, Potassium, and Riboflavin.

Cooking:

1. Combine oil, salt, pepper, garlic, Chile powder and paprika in small bowl to form a paste. Spread evenly onto all surfaces of beef Tri-Tip Roast.

2. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.

3. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Place roast in smoker, according to manufacturer's instructions. Set timer for 2 hours depending on desired smoke flavor. Smoke roast 2 to 3 hours for medium doneness. Carefully remove roast from smoker when meat thermometer registers 135°F. Let rest for at least 10 minutes. The temperature will continue to rise to 145°F for medium rare, 160°F for medium.

4. Carve roast across the grain into 1/2-inch-thick slices. Serve alongside grilled corn Elote.

Grilled corn Elote:

5. Place corn on grid over medium, ash-covered coals. Grill, 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and set aside.

6. In a medium size bowl combine, mayo, lime juice, seasoning, corn, cilantro, and cheese; let chill covered, for at least 30 minutes or overnight.

Source: beefitswhatsfordinner.com

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