Simple Tri Tip
There’s nothing like honest beef flavor, and this Simple Tri Tip highlights it perfectly. The smoky notes from the pellet grill, the quick cook time and the amazing sandwiches you can make with leftovers make this cut a favorite. These tri tips are quick and versatile — you can take them in many directions with different seasonings, but this version keeps things minimal: a light coat of seasoning and a short time on a hot grill for a tender, flavorful result.
Patti and I reserve one night a week as our date night. More often than not we fire up a pellet grill, but sometimes we cook indoors and still enjoy the patio experience: soft lighting, a patio heater, candles, good music and a glass of wine or a strawberry margarita. The food is the centerpiece, and a simple tri tip works perfectly for a relaxed, flavorful evening.
10 Easy Tri Tip Recipes Anyone Can Do On A Wood Pellet Grill
Simple Tri Tip — A Wood Pellet Grill Recipe
Prep Time: 3 minutes
Cook Time: 15 minutes at 400°F (205°C)
Grill: Sawtooth Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet Blend
Ingredients:
- Tri tip roast
- Favorite steak seasoning (we used a steak & prime rib blend)
Directions
Coat the tri tip with a thin, even layer of your chosen seasoning. Preheat the grill to 400°F (205°C) and place the tri tip directly on the hot grates. Grill for about 15 minutes, monitoring the internal temperature. For rare, remove at about 122°F (50°C), then tent and rest 5–10 minutes before slicing. USDA safe temperature for beef is 125°F (52°C); remember the meat will continue to rise 5–10°F while resting. For medium, pull at roughly 140°F (60°C); for well done, 160°F (71°C) or higher.
We often cook a side alongside the tri tip; for this meal we made bacon-wrapped sweet onion slabs in garlic butter and placed them on the grill at the same time. Use an instant-read thermometer or a remote probe to check temperatures so you can pull meat exactly when you want it.
Backyard BBQ Notes
A recipe is an outline, not a rule book. Pellet type matters most when smoking at low temperatures (under 250°F); at higher temperatures you’re primarily cooking and smoke contribution diminishes. Feel free to experiment with pellet blends until you find a flavor profile you like. Most of our recipes are adaptable across grill types — pellet, gas, charcoal or wood — though outdoor cooking brings unique flavor benefits.
Serving
About Our Recipes
We test recipes on a variety of grills and smokers — pellet grills, wood-fired ovens, offset smokers and charcoal setups — so most dishes will translate well across different equipment. The two key variables are time and temperature. Follow them and adjust seasonings, sides and pellet blends to match your taste and setup.
Don’t be afraid to improvise. A recipe should inspire you to make changes that reflect your preferences and the ingredients you have on hand. Try different rubs, sauces or pellet blends until you find a version you love.
Live your passion and do what you love — Ken & Patti
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Acknowledgements
Thanks to the companies and products that support our work and equipment lineup: pellet brands, grill grate accessories, thermometers and specialty sauces that help us bring consistent, tasty results to the patio.