BBQ Beautiful Smoked Tri-Tip

Includes recipes for smoky espresso-chili jus and BBQ Beautiful bacon jam burnt butter bomb.

BBQ Beautiful Smoked Tri-Tip

Serves: 6–8 | Cook time: 1.5–2 hrs + rest

Ingredients

Tri-Tip & Rub

·  1 whole beef tri-tip roast, 2–3 lbs, trimmed but with a thin fat cap

·  2 tbsp coarse kosher salt

·  1 tbsp coarse black pepper

·  1 tbsp BBQ Beautiful Base Layer

·  1 tbsp garlic powder

·  1 tsp onion powder

·  1 tsp dried thyme

·  ½ tsp cayenne pepper (optional, for a little heat)

Baste

·  4 tbsp unsalted butter, melted

·  1 tbsp Worcestershire sauce

·  2 cloves garlic, minced

Finishing Butter

·  4 tbsp unsalted butter, softened

·  1 tsp fresh rosemary, finely chopped

·  1 tsp fresh thyme, finely chopped

·  ½ tsp coarse black pepper

·  Pinch of flaky sea salt

Instructions

1. Season & Rest

·  Pat the tri-tip dry.

·  Mix salt, pepper, paprika, garlic powder, onion powder, thyme, and cayenne.

·  Coat the tri-tip evenly with rub.

·  Let sit at room temp for 45 minutes to dry brine and take off the chill.

2. Fire Up the Smoker

·  Preheat to 225°F.

·  Wood choice: oak is the California classic, but cherry wood adds a beautiful mahogany crust.

3. Smoke the Tri-Tip

·  Place tri-tip fat-side up in the smoker.

·  Smoke until internal temp hits 115°F for medium-rare target (about 1–1.5 hrs).

·  Brush with butter-Worcestershire-garlic baste every 30 min for a shiny, savory crust.

4. Reverse Sear

·  Remove tri-tip from smoker at 115°F–120°F.

·  Crank a grill or skillet to screaming hot (500°F+).

·  Sear each side for 2–3 min to build a deep crust, flipping only once.

5. Rest & Finish

·  Transfer to a cutting board and tent loosely with foil for 10–15 min.

·  Rub the finishing butter over the roast while it rests — it will melt in and perfume the meat.

6. Slice the Right Way

·  Tri-tip has two different grain directions. Find the center seam, rotate the roast, and always slice against the grain for tender bites.

BBQ Beautiful Twist: Serve with a drizzle of smoky espresso-chili jus or a spoon of bacon jam on the side for a luxe BBQ platter.

BBQ Beautiful Smoky Espresso–Chili Jus

Yields: 1½ cups | Cook time: 20–25 min

Ingredients

·  1 tbsp beef tallow or butter

·  1 large shallot, finely minced

·  2 cloves garlic, minced

·  1 tsp smoked paprika

·  1 tsp ancho chili powder

·  ¼ tsp cayenne pepper (optional, for extra heat)

·  ½ cup brewed espresso (fresh & strong)

·  ½ cup beef stock (preferably from smoked bones or drippings)

·  ½ cup dry red wine

·  2 tbsp Worcestershire sauce

·  2 tsp brown sugar (to balance bitterness)

·  Pinch kosher salt & black pepper, to taste

Instructions

1.     Sauté Aromatics

o   Heat tallow in a saucepan over medium heat.

o   Add shallot and garlic, cook until softened and fragrant (2–3 min).

2.     Build the Base

o   Stir in smoked paprika, ancho chili powder, and cayenne.

o   Let spices bloom for 30 sec.

3.     Deglaze

o   Pour in espresso and red wine, scraping any browned bits from the pan.

o   Simmer for 2–3 min until slightly reduced.

4.     Finish the Jus

o   Add beef stock, Worcestershire, and brown sugar.

o   Simmer uncovered for 10–12 min until it reduces to a silky consistency.

o   Taste and adjust seasoning with salt and pepper.

Use: Serve warm, drizzled lightly over smoked tri-tip slices right before plating.

BBQ Beautiful Bacon Jam Burnt Butter Bomb

Yields: 2 cups | Cook time: 50–60 min

Ingredients

·  1 lb thick-cut smoked bacon, chopped into ½-inch pieces

·  1 large sweet onion, diced

·  4 cloves garlic, minced

·  ½ cup dark brown sugar

·  ⅓ cup apple cider vinegar

·  ¼ cup maple syrup (dark, robust)

·  ¼ cup brewed coffee (or espresso for stronger punch)

·  1 tbsp bourbon

·  ½ tsp smoked paprika

·  ¼ tsp crushed red pepper flakes (optional)

·  2 tbsp salted butter, browned until nutty

Instructions

1.     Render the Bacon

o   In a large skillet over medium heat, cook bacon until just crispy.

o   Remove with slotted spoon; drain on paper towels. Reserve 2 tbsp bacon fat in skillet.

2.     Cook the Onions

o   Add onions to the bacon fat, cook low and slow for 10–12 min until caramelized.

o   Add garlic, cook 1 min more.

3.     Build the Jam

o   Stir in brown sugar, vinegar, maple syrup, coffee, bourbon, smoked paprika, and red pepper flakes.

o   Add bacon back in.

4.     Simmer

o   Reduce heat to low and simmer uncovered for 30–35 min, stirring occasionally, until thick and jammy.

5.     Finish with Burnt Butter

o   In a separate small pan, melt butter over medium heat until golden brown and nutty-smelling.

o   Stir burnt butter into the bacon jam.

6.     Serve or Store

o   Serve warm with smoked meats or jar it up (keeps 2–3 weeks refrigerated).

Use: Spread on tri-tip slices, dollop on burgers, or mix into mac & cheese for a smoky-sweet kick.

Click here to check out the BBQ Beautiful shop which includes a specialty line up of BBQ Beautiful spice rubs, branded t-shirts, hats and gift cards.