Welcome to my Tailgating BBQ series! From September 15-30, I’ll be sharing grilled recipes that are perfect for tailgating. Each day there will be a new grilled recipe posted to give you inspiration and help build your collection of easy tailgating recipes.
Plus, and this is the really exciting part, one lucky reader will win this amazing Napoleon PRO285 TravelQ grill! Here’s how to enter…
Let’s keep the Tailgating BBQ Series going with this recipe from Anjanette from Momma Young at Home. Here’s her recipe:
The big game is in a week and you thought making a Tri Tip at the Tailgate BBQ would be a good idea. Well of course it is! Here are some helpful Tailgate planning tips and a delicious Rub recipe that will make your Tailgate BBQ a big hit.
We love Tri tip in our house and it is a good bet we have our favorite rub on hand. If you don’t, the first thing to do is get your rub ready.
Tri Tip Rub
Combine the following ingredients, seal in an air tight container and have ready for your TriTip:
- 4 TBSP Chili Powder
- 2 TBSP Paprika
- 2 TBSP Brown Sugar
- 2 TBSP Kosher Salt
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Ground Mustard
- 1/2 tsp Ground Pepper
Once you find that beautiful cut of Tri Tip, place it in a container, cover thoroughly with rub mixture and seal tight overnight or until your ready to BBQ.
Now that your tri tip is sitting happy make sure to prepare your other meats.
- Season and make hamburger patties (separate with parchment paper for less handling)
- Cut your sausages
- Have hot dogs in a sealed bag
Bring your supplies for cooking:
- BBQ
- Coals and Starter
- Water Bottle
- Utensils: long spatula, tongs, brushes and pig tail hook
- Thermometer
- Tin Foil
It’s Game Day and you are ready to start the Tailgate BBQ. Get your coals good and ready then cook the burgers, dogs and hand them out to the kids. Add the sausage or get those done too because it is time to start the Tri Tip. Our grill is usually still pretty hot and there is still plenty of heat left to cook that tri tip. Add the tri tip to the grill, put on the lid and leave it alone. We have had good timing with flipping on each side for 14 minutes. If you like your meat more well done flip a couple more times, but it is important to keep the lid on in between.
When your tri tip reaches the appropriate temperature, place it in tin foil and let sit. If done right the tri tip should have a nice crispy caramelized outer layer that will add to the mouth watering flavor.
Aww there it is just like I like it; pink and moist. Slice up as thin as you like and store in another container with all the au jus. Most of this time folks are snagging each slice as they are being cut, but if yours lasts long enough add some sliced to a toasted hoagie and enjoy.
Thanks so much for sharing your great recipe, Anjanette! If you like this recipe, please pin it or share it! And, of course make sure you subscribe to It’s a Keeper so you don’t miss a single one!
You can find all of the Tailgating BBQ series recipes here. And, of course, make sure you enter the Napoleon grill giveaway!
Have you been to or had a Tailgate BBQ before? What was the most memorable food you tried?
For more recipe inspiration, be sure to check out these pages on It’s a Keeper:
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