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 Time: 2 hrs 25 mins
Servings: 8
Ingredients: 14
Ingredients
Spice Paste
Grilled Corn Elote
Preparation
Grilled Corn Elote
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Step 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.
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Step 2
Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
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Step 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.
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Step 4
Carve roast across the grain into 1/2 inch thick slices. Serve along side grilled corn Elote.
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Step 5
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.
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Step 6
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
400 Calories
7g SAT FAT
34g PROTEIN
2.5 mg IRON
6.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 4: 400 Calories; 241.2 Calories from fat; 26.8g Total Fat (7 g Saturated Fat; 0.02 g Trans Fat; 6.2 g Polyunsaturated Fat; 12.1 g Monounsaturated Fat;) 101 mg Cholesterol; 704 mg Sodium; 8 g Total Carbohydrate; 1.2 g Dietary Fiber; 2 g Total Sugars; 34 g Protein; 0 g Added Sugars; 72.5 mg Calcium; 2.5 mg Iron; 542 mg Potassium; 0.05 mcg Vitamin D; 0.24 mg Riboflavin; 13.2 mg NE Niacin; 0.77 mg Vitamin B6; 1.93 mcg Vitamin B12; 326 mg Phosphorus; 6.2 mg Zinc; 37.7 mcg Selenium; 131 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Iron, Potassium, and Riboflavin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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