Smoked Tri-tip with Jalapeño Chimichurri

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Smoked Tri-tip with Jalapeño Chimichurri

Serves 6-8

Cook Time: 1 ½ - 2 hours | Desired Temp: 135°

*Cook times may vary

Pit Barrel Cooker Smoked Tri-tip with Jalapeño Chimichurri

Ingredients:

3 lb tri-tip 

Jalapeño Chimichurri 
4 gloves garlic 
1 jalapeño
1 cup parsley 
2 tbsp. oregano 
1/4 cup red wine vinegar 
1/3 cup olive oil 
Salt and pepper to taste 

Harvest Grains Blend:
1 1/4 cup Trader Joes’s Harvest Grains Blend
1 tbsp. butter
1 3/4 cup water

Roasted Asparagus: 
1 lb aspargus
3 tbsp. olive oil
2 tsp. garlic salt 

 

 

 

How to make Smoked Tri-tip with Jalapeño Chimichurri: 

  1. Light your PBC according to instructions.
  2. Place hooks in the larger end of the trip-tip and hang in the PBC using the hinged grate.
  3. Combine all ingredients for jalapeño chimichurri (except olive oil) in food processor and pulse.
  4. In a small bowl mix the pulsed ingredients with olive oil and let rest for 10-20 min. 
  5. For Harvest Grains Blend bring water to boil, add butter and stir in harvest grains mix. Reduce heat and simmer fir 10 minutes. 
  6. Drizzle asparagus with olive oil and garlic salt. Place seasoned asparagus on hinged grate when the tri-tip is getting close. Cook 10-20 until preferred doneness. 
  7. Remove tri-tip when internal temperature reaches 127°.
  8. Sear tri-tip on cast until internal temperature reaches 135-137°.
  9. Let rest for 15 min before serving. 

 

Enjoy! 

 

Thank you Brian Robertson @sizzlin_seacow for sharing this recipe and beautiful pictures with us! 

Plated Pit Barrel Cooker Smoked Tri-tip with Jalapeño Chimichurri                 Pit Barrel Cooker Smoked Tri-tip with Jalapeño Chimichurri

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