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 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:

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.
Add wood chunks, chips or pellets to smoker according to manufacturer’s instructions. Preheat smoker to 225°F.
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.
Carve roast across the grain into 1/2 inch thick slices. Serve along side grilled corn Elote.

Grilled Corn Elote

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.
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.

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 visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

Nutrition:

* 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.