Kingsford® Preserve the Pit

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1

Prepare a pellet smoker for 275°F. Optimal smoking woods for tri tip are Kingsford Grillmaster's Choice, Southwest Blend, or Cherry. If using a charcoal grill, set up direct and indirect zones and add cherry or oak wood chips to create additional smoke flavor.

2 Rub the tri tip in olive oil, followed by salt and pepper. Smoke the tri tip until the internal temperature of the roast has reached 120°F. Remove the tri tip and now crank up your pellet smoker to 500°F. Alternately, you can heat a charcoal grill up to 500°F. Grill the tri tip for 2 minutes each side and then remove. If you choose not to finish with a sear, don’t remove the tri tip until the internal temp in the very middle has reached USDA’s recommended temperature for beef.
3 Removing the Tri Tip while the thickest part is at 125°F ensures that the middle is medium rare for those who like more medium rare steak, while the smaller tips will be cooked to medium for those who like theirs more well done. Also, once you remove the steak remember that it will continue to cook.
4 Melt butter in the microwave for 30 seconds in a microwave safe jar. Add the basil and blue cheese crumbles. Slice the Tri Tip and pour the butter over the slices.
5 If you have leftovers, tri tip sandwiches are great served as a French dip with au jus sauce or a creamy horseradish mayo. Any leftovers won’t last long, they’re too delicious!
Cooking for 2 people

Ingredients


  • tri tip
    1
  • olive oil
    1 tablespoon
  • kosher or sea salt
    1 teaspoon
  • fresh ground black pepper
    1 teaspoon

Compound butter

  • butter, melted
    1 stick
  • large bunch basil, thinly chopped
    1
  • crumbled blue cheese
    4 ounces

Credit: Recipe by Robyn Lindars of Grill Girl

For safe meat preparation, reference the USDA website.


Our Reviews


2.5 /5
2 Reviews
Rated 2 out of 5 by from A tri tip needs to be cooked / smoked low and slow Tried this recipe with a 3 pound tri tip. Looks great however, the meat was very tough and stringy. This recipe would better serve a a more tender piece of meat such as London broil.
Date published: 2021-06-13
Rated 3 out of 5 by from Repetitive Steps Recipe sounds great. I am sure it is an oversite, but steps 2 & 3 are the same.
Date published: 2021-04-17
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