Tailgating Tip: Smoked Tri Tip

10/25/2013

College Football Country Tailgating TipEvery week on College Football Country, we take you around the nation to find out more about one of the things that makes Saturdays so great: tailgating. This week, we feature a recipe for Smoked Tri Tip.

Our weekly Tailgate Tip takes us to Eugene, Oregon, where

Pac-12 foes UCLA and Oregon will clash in a battle between the #12 and #3 teams in the country, according to the first week of the BCS standings. With predicted highs near 70 degrees and no rain in the forecast, you can bet Bruins and Ducks fans will take advantage of the perfect fall football weather and tailgating will be in full effect.

One interesting thing about tailgating at the University of Oregon is that it is such an eclectic tailgating experience filled with all kinds of food. Burgers here, gourmet mac-n-cheese there, smoked salmon somewhere else – as long as it’s tasty, pretty much anything goes!

One particular dish caught our eye and that’s the Smoked Tri Tip. What is a tri tip you may ask? It’s the triangular shaped single muscle from the bottom sirloin. It’s lean, delicious and can be cooked a number of ways. For this recipe, we’re smokin’ it.

You’re going to need the following ingredients to yield 4-6 servings:

  • 2-3 pounds of tri tip roast
  • 2 teaspoons of salt
  • 1 tablespoon of chili powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of fresh ground black pepper
  • 2 teaspoons of onion powder
  • 2 teaspoons of dried oregano
  • 1 teaspoon of garlic powder

First, season your tri tip with the salt, one teaspoon per side and let it sit for a few minutes. You will then combine the remaining dry ingredients to create your rub – that’s the chili powder, cumin, black pepper, onion powder, oregano and garlic powder. Use all the ingredients to thoroughly coat the tri tip roast and let it sit for about 30 minutes.

Next, place the seasoned roast in a heated smoker at a cooking temperature of about 225 – 250 degrees. A strong recommendation we’ve received is to cook the meat over red oak, which also contributes to the delicious flavor of the tri tips.

It’s best to smoke for roughly 2 hours or until the meat’s internal temperature reaches about 170 degrees. This will yield a medium rare tri tip. The experts warn that cooking past medium isn’t a very good idea since the meat is so lean.

Remove the roast from the smoker and let it rest for about 20 minutes before slicing across the grain. If you want to turn the meat into sandwiches, slice it extra thin. The meat will be very flavorful because of the rub, but if you’re still looking to add some flavor, throw a little BBQ sauce on there as well.

Comments Closed

Comments are closed.

Most Recent NCAA Football Posts

This Week in the NCAA: Fall sports begin soon

08/21/2015
With fall sports just around the corner, there are a number of rules changes coming to the gridiron. Firstly, players will be assessed a 15-yard penalty if they drag or push players off of piles,...
0
This Week in the NCAA 2014

NCAA Football Schedule Released!

06/29/2015
Westwood One is proud to once again present an outstanding slate of college football this fall, which will once again be heard on hundreds of radio stations around the country as well as right here...
Cardale Jones

This Week in the NCAA

01/23/2015
The NCAA's annual convention took place earlier this month and our Kevin Kugler has a recap of the discussions on autonomy for the so-called Power Five conferences as well as the desire to greater...
1
This Week in the NCAA 2014

This Week in the NCAA

01/09/2015
The inaugural College Football Playoff will come to a close on Monday night as the Ohio State Buckeyes take on the Oregon Ducks at AT&T Stadium in Arlington, Texas. On This Week in the NCAA,...
4
This Week in the NCAA 2014

This Week in the NCAA

01/02/2015
As we turn the calendar to 2015, we tell you about an annual tradition at Lehigh University where student-athletes give back to local families in need during the holiday season. Kevin Kugler also...
5
This Week in the NCAA 2014

College Football Pick 6: Bowl Season

12/30/2014
It's crunch time in College Football. And crunch time in our weekly Pick 6. It all comes down to this - with a twist. For each win during the regular season, our panelists were given a point....
College Football Pick Six

NCAA Football Highlights: Navy 17 – Army 10

12/13/2014
BALTIMORE - For the thirteenth year in a row, Navy has beaten Army. Keenan Reynolds led the way with a touchdown pass and a touchdown run as the Midshipmen downed the Black Knights 17-10 on...
7
Ken Niumatalolo