Steps
- Combine all wet rub ingredients in a bowl and whisk until smooth. Place tri-tip in a resealable bag and pour the marinade over it. Seal the bag and refrigerate overnight.
- Fill the hopper with Bold Blend Hardwood pellets. Preheat grill to 225°F (107°C)
- Pat the tri-tip dry with a paper towel. Place the seasoned tri-tip on the grill and smoke until it reaches an internal temperature of 120°F, about 1 hour.
- Remove the tri-tip from the grill and wrap it tightly in butcher paper. Increase the grill temperature to 450°F.
- Unwrap the tri-tip and sear it on all sides over the high heat until it reaches an internal temperature of 130°F, and has a nice crust.
- Let the tri-tip rest for 20-30 minutes. While the tri-tip is resting assemble your avocado salad.
- Combine all avocado salad ingredients into a bowl and toss gently to combine.
- Serve the sliced tri-tip over a bed of greens and top with your avocado salad mixture. Squeeze orange or lime juice over the entire dish.
Ingredients:
- 2-3 lbs tri-tip
- 4 cups power greens or lettuce (chopped)
For the Malibu Wet Rub:
- 2 tbsp dark brown sugar
- 2 tbsp orange zest
- 1 ½ tbsp kosher salt
- 1 ½ tbsp granulated garlic
- 1 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tbsp dried parsley
- 1 tbsp dried basil
- 1 T tbsp toasted onion
- 1 tbsp ground coriander
- 1 tbsp fresh orange juice
- 1 tsp black pepper
- 1 tsp ginger powder
- 1 tsp granulated onion
- 1 tsp citric acid (optional)
- 1/3 cup apple cider vinegar
- 1/3 cup avocado oil
For the Avocado Salad:
- 2 ripe avocados (chopped)
- 2 ripe tomatoes (chopped)
- 2 tomatillos (chopped)
- 3 scallions (thinly sliced)
- ½ cup red bell pepper (diced)
- ½ cup yellow bell pepper (diced)
- ¼ cup fresh cilantro (chopped)
- 2 tbsp jalapeno (finely chopped)
- 1 lime
- Salt to taste
- Bear Mountain’s Bold Blend BBQ Pellets
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