Matt Pittman's Tri-Tip Recipe: [ Ссылка ]=
We’re taking ya’ll to church with our first-ever episode—Meat Church’s own Matt Pittman makes Tri-Tip with Garlic Jalapeño Chimichurri all done on the Traeger Pellet Grill. Juicy, flavorful beef meets a bright, herby sauce—does it get any better? As a seasoned pitmaster, it’s safe to say Matt knows his way around a good tri-tip. This time, he smokes the beef low and slow to prep for a finishing sear that makes for a truly epic crust. Watch to see how he mixes up a bright chimichurri to top off his tri tip with just the right amount of heat. And, discover Matt’s technique for slicing right so you can get a tender, flavorful bite every time.
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Chapters
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0:00 Intro
0:26 Trimming Tri-Tip
3:26 Anatomy of a Tri-Tip
4:11 Seasoning Tri-Tip
6:09 How to use your MEATER
6:40 Smoking Tri-Tip
7:22 Reverse Searing
9:37 Why Rest?
10:05 Chimichurri Intro
10:27 Smoked Garlic
10:45 Making Chimichurri
16:41 Slicing Tri-Tip
18:02 Why Reverse Sear
18:34 First Bite
19:50 Tune in next week for more Traeger Kitchen
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