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  2. Smoked Tri-Tip With Grilled Corn Elote

Smoked Tri-Tip With Grilled Corn Elote

Smoked Beef, grilled corn, delicious results. The outdoor cookout trifecta is complete with this smoked Tri-Tip recipe.

Cook Mode

Ingredients:

Spice Paste
  • 1/3 cup olive oil
  • 2 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1.5 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon ancho chile powder
Grilled Corn Elote
  • 3 ears fresh corn, husked
  • 3/4 cup mayonnaise
  • 2 teaspoon fresh lime juice
  • 1 Tablespoon fresh cilantro
  • 1/2 cup Cotija cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon ancho chile powder

Cooking:

  1. Combine oil, salt, pepper, garlic, Chile powder and paprika in small bowl to form a paste. Spread evenly onto all surfaces of beef Tri-Tip Roast. 
  2. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
  3. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Place roast in smoker, according to manufacturer's instructions. Set timer for 2 hours depending on desired smoke flavor. Smoke roast 2 to 3 hours for medium doneness. Carefully remove roast from smoker when meat thermometer registers 135°F. Let rest for at least 10 minutes. The temperature will continue to rise to 145°F for medium rare, 160°F for medium.
  4. Carve roast across the grain into 1/2 inch thick slices. Serve along side grilled corn Elote. 
Grilled Corn Elote
  1. Place corn on grid over medium, ash-covered coals. Grill, 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and set aside. 
  2. In a medium size bowl combine, mayo, lime juice, seasoning, corn, cilantro, and cheese; let chill covered, for at least 30 minutes or over night. 

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!