April 7, 2020
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hey everybody welcome back to my channel
today we’re going to be cooking tri-tip on the Green Mountain wood pellet grill
when you use fruit wood pellets and we’re gonna start out with two these are
approximately pound and a half tri-tip so first thing we want to do is
we got these at room temperature we just want to kind of dry them off here just
want it so there’s not too much extra moisture on here now the first thing
we’re gonna do is start out with some garlic powder just give it a nice
generous coat of garlic powder both of them and we’re gonna do the same for
both sides so we’re gonna finish up on each side first I’m going to use a
little bit of Lawry’s seasoned salt not too much just just a little bit just enough to get a Lawry’s seasoned
salt flavor and we’re going to use some Weber’s classic barbecue rub I use this
use the same basically recipe on a beef tenderloin actually I got a video coming
for that so check that out the beef tenderloin actually turned out delicious
so we got a good rub on here now we’re going to flip them over and
basically do the same thing to the other side so like I said it’s garlic powder
never go wrong with garlic unless you don’t like garlic Lawry’s seasoned salt and once we get this done we’re going to
let these sit for probably you know close to an hour before we get them on
the grill and we’re cooking these again for temperature not for time today so we
want to cook these like them nice and you know somewhere around nice and
medium and that’ll that’ll put the wrong the edges they’ll be nice and medium
well if we do that and but we’re cooked into about 135 so 135 degrees is when we
get these on the grill we’ll put the temperature thermometer in there and
cook to 135 so there you are nicely seasoned
I like to mop up all this extra stuff and put on there so let these set for a
little bit and we’ll get them on the grill in about an hour and get them
cooking okay so these guys have been marinating for about an hour and I’m
gonna get him on the knot the Green Mountain first I’m gonna put him on a
different grill this is my just my regular propane grill I’m gonna put him
on here real quick because I want to sear them I want to get a nice little
sear on these so throw them on here real quick get a real nice sear on them probably uh
– 2 minutes aside this grill is at close to 400 degrees right now so a couple
minutes aside we’ll get a good sear on them and we’ll put them on the green
mountain grill okay so I flipped these Tatem on about two minutes aside look at
that that’s a nice looking sear right there just some good grill marks on this
grill and we’re gonna get these on the green mountain okay so about to put
these on the green mountain got the temperature thermometer in the thickest
part of the meat here get that incense so we’re gonna put
these on and again like I said we’re cooking to temperature so that meat is
currently about 80 degrees because it warmed up a little bit when we’re
searing it so we’re gonna cook this to 135 keep
them nice and medium and once we take them off we’re gonna let it rest for
about 10 minutes maybe 15 then we’re going to cut in see how these go so
we’ll be back in just a little bit okay temperature is at 137 I’m gonna go ahead
and wrap these up in foil before I before I put them in the cooler to rest
and I’m gonna let them rest for about 10 or 15 minutes so I’m just gonna
individually wrap them here okay so put him in this pan here said
we’re gonna let him rest well 10 or 15 minutes and then we’re gonna slice them
alrighty so like I said we’re gonna put these in the cooler so I’m put this
towel in here like this put these down in
cover it with another towel this keeps them nice and warm while they’re resting
there we go we’ll take this inside and we’ll get these done cut in about 15
minutes okay so this has actually been resting for about 25 minutes now we’re
going to get this on the cutting board those juices for later just good so
we’re gonna cut this you want to cut it against the grain you can see the greens
are running this way so we’re gonna cut it right like this here so let’s see how
this turns out oh yeah that’s nice and medium cut a couple pieces here we’ve
got nice and juicy that is that’s gonna be pretty tasty so let me taste the
piece here I got a I got a special guest taster here so she’s gonna step in this
is my daughter and be a grandpa so take a little taste ever see what you think
oh yeah that’s pretty good no way you don’t just believe me she
wouldn’t lie about good nice medium good outside flavor mm-hmm look at that look
how nice and juicy that is right there must be that good already well thanks
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cook something special let me know drop me a line thanks for stopping delicious

Randall Smitham