If you’re seeking an unparalleled beef experience, look no further than mastering the Woodfire Smoked Tri-Tip. This comprehensive guide will walk you through transforming a humble cut of beef into a culinary masterpiece, delivering an intensely rich, smoky flavor and a perfectly seared crust that promises to tantalize your taste buds.
This method doesn’t just cook meat; it elevates it. The slow kiss of woodfire smoke imbues the tri-tip with layers of flavor, while a final high-heat sear locks in juices and creates an irresistible exterior. Get ready to impress your family and friends with a dish that combines the best of low-and-slow smoking with the satisfying crunch of a perfectly grilled steak.
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Woodfire Smoked Tri-Tip Recipe
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Woodfire Smoked Tri-Tip
Experience the bold flavors of Woodfire Smoked Tri-Tip, featuring a tender interior and a perfectly seared crust. This straightforward recipe lets the quality of the meat and the essence of woodfire smoke shine, delivering a mouthwatering dish that’s sure to impress. Ideal for gatherings or a premium family dinner.
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Course: Main Course
Cuisine: American
Keyword: Ninja Woodfire, Smoked Tri-Tip
Prep Time: 1 day
Cook Time: 2 hours
Resting Time: 10 minutes
Calories: 3244 kcal
Author: Dad
Equipment
- Ninja Woodfire Grill
- Woodfire Flat Top
- Woodfire Elevated Rack
- Steak Weight
- Smokin Pecan Pellets (or your preferred smoking pellets)
Ingredients
Tri-Tip
- 3 lb Tri-Tip
- 3 tablespoons Dad Dust (See Notes for Ingredients)
- Sea Salt (1% of Weight of Tri-Tip)
- Cracked Peppercorns
- Herbs De Provence
- Wagyu Beef Fat Spray (or similar high-smoke-point oil spray)
Chimichurish:
- 1 Cup Chopped Parsley
- ½ Cup Olive Oil
- 3 tablespoons Apple Cider Vinegar
- 1 teaspoon Fish Sauce (More if you like the flavor)
- 6 Cloves of Garlic (Minced)
- 1 teaspoon Herbs De Provence
- 1 teaspoon Sea Salt
- 1 teaspoon Ground Peppercorns
Instructions
- Dry Brine: Begin by dry brining your tri-tip. Season the tri-tip generously with sea salt, aiming for about 1% of its weight in salt (approximately ½ teaspoon per pound). This step is crucial for enhancing flavor and moisture retention. Place the seasoned tri-tip uncovered in the refrigerator overnight. This allows the salt to penetrate the meat, drawing out moisture and then reabsorbing it, resulting in a more tender and flavorful finished product.
- Prep the Woodfire Grill: The next day, prepare your Woodfire Grill. Fill the pellet box with your favorite smoking pellets, such as Smokin Pecan, which imparts a wonderful nutty and sweet flavor to beef. Set the Woodfire Grill to the “Smoker” function at the lowest possible temperature setting (e.g., CLD for “cold smoke” or 107°C / 225°F). Allow it to preheat.
- Season the Tri-Tip: Remove the tri-tip from the fridge. Pat it dry with paper towels to ensure a good crust forms. Generously season the entire surface with Dad Dust, cracked peppercorns, and Herbs De Provence. These seasonings complement the smoky beef flavors beautifully.
- Start Smoking: If using Smokin Pecan Pellets, you can add the tri-tip to the Woodfire Grill during the ignition and pre-heat phase. This technique, sometimes called “dirty smoke,” works well with specific pellets without imparting off-flavors. If using other pellet types, wait until the Woodfire Grill indicates “Add Food” before placing the tri-tip on the elevated rack. Smoke for 1 hour. If available, use the Ninja Pro Connect probe to monitor the internal temperature.
- Continue Smoking: After the initial hour of smoke, reset your Woodfire Grill to “Smoker” at 107°C (225°F) for 2 hours. If using the Pro Connect, set the target internal temperature to 49°C (120°F). Ensure you check and refill the pellet box if necessary to maintain consistent smoke production throughout this stage. The goal here is to slowly bring the tri-tip up to temperature while maximizing smoke penetration.
- Prepare the Chimichurish: While the tri-tip smokes, prepare your Chimichurish sauce. In a bowl, combine the chopped parsley, olive oil, apple cider vinegar, fish sauce, minced garlic, Herbs De Provence, sea salt, and ground peppercorns. Mix well and set aside. This vibrant sauce will provide a fresh, zesty counterpoint to the rich, smoky beef.
- Sear the Tri-Tip: Once the tri-tip reaches an internal temperature of 49°C (120°F), carefully remove it from the grill. Set the Woodfire Grill to the “Grill” function on “HI” (high heat) for 30 minutes. Allow it to preheat for at least 10 minutes to reach maximum searing temperature. Lightly spray the tri-tip with Wagyu beef fat spray or another high-smoke-point oil. Place the tri-tip on the preheated flat top griddle and use a steak weight to ensure maximum contact with the cooking surface. Sear all sides, typically for about 3 minutes total, to create a beautiful, caramelized crust.
- Rest and Serve: After searing, transfer the tri-tip to a cutting board and let it rest for about 10 minutes. This critical step allows the juices to redistribute throughout the meat, ensuring a tender and moist result. Slice the tri-tip against the grain into thin pieces. Serve immediately with your freshly made Chimichurish sauce on the side. Enjoy!
Video
Watch the full process of making this amazing Woodfire Smoked Tri-Tip for visual guidance and extra tips!
Notes
Dad Dust Recipe:
- 120g Granulated Garlic
- 120g Granulated Onion
- 1 tablespoon MSG (optional, for enhanced umami)
Combine all ingredients thoroughly and store in an airtight container. This all-purpose rub adds fantastic flavor to a wide variety of meats.
Nutrition Facts (Estimated per serving)
The following nutrition information is an estimate. Actual values may vary based on specific ingredients and preparation methods.
- Calories: 3244 kcal
- Carbohydrates: 31g
- Protein: 289g
- Fat: 213g
- Saturated Fat: 54g
- Polyunsaturated Fat: 16g
- Monounsaturated Fat: 131g
- Cholesterol: 885mg
- Sodium: 3575mg
- Potassium: 5177mg
- Fiber: 6g
- Sugar: 2g
- Vitamin A: 5119 IU
- Vitamin C: 86mg
- Calcium: 508mg
- Iron: 28mg
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The Art of Woodfire Smoked Tri-Tip
The beauty of this recipe lies in its elegant simplicity and the profound transformative power of woodfire smoking. By utilizing a dedicated woodfire grill like the Ninja Woodfire, the tri-tip is infused with a deep, complex smoky flavor that elevates the meat’s natural richness to new heights. This method isn’t just about cooking; it’s about crafting an experience. The journey begins with a meticulous seasoning of the tri-tip, ensuring every single bite is packed with robust flavor, far beyond what simple salt and pepper can achieve. The meat is then smoked low and slow, allowing the aromatic wood smoke to penetrate deeply into the muscle fibers, resulting in an incredibly tender and juicy interior that melts in your mouth.
What truly sets this method apart and pushes it into the realm of culinary artistry is the reverse sear technique. After the tri-tip has patiently absorbed all that wonderful smoke and reached its desired internal temperature, it’s quickly transferred to a scorching hot grill for a rapid, high-heat sear. This final, crucial step achieves a breathtaking, deeply caramelized crust, often referred to as “bark” in the BBQ world. This intense sear not only locks in all the precious juices but also adds a satisfying, textural contrast that perfectly complements the yielding tenderness of the smoked interior. The marriage of smoky depth and crispy exterior is what makes this woodfire smoked tri-tip an unforgettable dish.
Why This Woodfire Tri-Tip Recipe Stands Out
This Woodfire Smoked Tri-Tip recipe is a true game-changer for several compelling reasons, making it a must-try for any meat enthusiast. Firstly, the deliberate use of woodfire smoke imparts a unique, nuanced flavor profile that simply cannot be replicated by conventional oven roasting or gas grilling. The natural wood pellets interact with the meat, creating complex notes of sweetness, earthiness, and a subtle char that deeply enhances the beef’s inherent taste. This isn’t just flavor; it’s an aromatic journey that begins the moment the smoke kisses the meat.
Secondly, the meticulously applied reverse sear technique guarantees that your tri-tip is cooked with unparalleled evenness from edge to edge. Unlike traditional searing first, which can lead to overcooked exteriors and undercooked centers, the reverse sear ensures a consistent level of doneness throughout the entire cut. This method also masterfully creates that delectable, crunchy crust that provides a delightful textural counterpoint to the tender, juicy interior in every single bite. The contrast is simply exquisite, turning a good piece of meat into a great one.
Finally, one of the most appealing aspects of this recipe is its relative simplicity. Despite delivering gourmet-level results, there’s no need for elaborate marinades, complicated techniques, or a laundry list of obscure ingredients. The focus remains squarely on the quality of the tri-tip itself and the transformative power of the wood smoke. This minimalist approach allows the natural flavors of the beef and the distinct aroma of the wood to shine through, creating an honest, robust, and incredibly satisfying dish that truly speaks for itself. It’s a testament to how fundamental cooking elements can combine to produce something extraordinary.
Embracing the Woodfire Experience
Cooking with woodfire is far more than just a method of preparing food; it’s an immersive experience that engages all your senses. The process of meticulously tending to the fire, carefully monitoring the smoke production, and observing the gradual, beautiful transformation of the raw meat is both immensely rewarding and deeply meditative. There’s a primal satisfaction that comes from harnessing the elements – fire and smoke – to create something truly delicious. It connects you directly to the ancient roots of cooking, adding a rich element of craftsmanship and patience to your culinary endeavors that modern cooking often overlooks. This hands-on approach elevates the act of cooking into a genuine craft.
Moreover, the distinct and inviting aroma of wood smoke wafting through the air is an integral part of this experience. It creates an atmosphere that is both cozy and anticipatory, significantly enhancing the overall dining experience even before the first bite is taken. The fragrant plumes promise good food and good times, making every gathering around the woodfire grill feel special. It’s not merely about the end result on the plate; it’s about the entire journey of creation, the shared anticipation, and the sensory richness that culminates in a meal that nourishes both body and soul. The woodfire experience transforms a simple meal into a memorable event.
A Recipe Worth Sharing
This Woodfire Smoked Tri-Tip recipe is truly more than just a meal; it’s a vibrant celebration of flavor, a showcase of effective cooking technique, and a testament to the sheer joy that comes from preparing and sharing exceptional food. Whether you consider yourself a seasoned pitmaster with years of smoking under your belt, or you’re a passionate backyard grilling enthusiast eager to expand your culinary horizons, this recipe offers a deeply satisfying and undeniably delicious way to enjoy a classic and versatile cut of beef. The combination of tender meat, smoky depth, and a perfectly seared crust ensures a dish that will be remembered long after the last bite.
So, don’t hesitate. Fire up your woodfire grill, embrace the enticing aroma of the smoke, and treat yourself, your family, and your guests to a culinary experience that is truly extraordinary. This Woodfire Smoked Tri-Tip promises to leave everyone craving more, establishing itself as a beloved staple in your grilling repertoire. It’s an invitation to explore the delightful world of smoked meats and discover just how incredible a simple tri-tip can become with the right approach and a touch of smoky magic.
Ingredient and Equipment Links:
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Wild Fork Scallops (for other great ingredients):
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