RECIPE: 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.

INGREDIENTS:

• 1 beef Tri-tip Roast (3 to 4-1/2 pounds)

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 chili 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 chili powder

Preparation – TriTip

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 3 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.

Preparation – 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.

TEST KITCHEN TIPS

For the best eating experience, when cutting Tri-Tip be sure to watch for the grain change while you cut. The grain does change direction towards the thicker part of the roast.
Be sure to cut the opposite direction of the grain.