Can I actually nail a perfect reverse sear on this tri-tip using my Ninja Woodfire Grill?

I’m super excited to share this experiment with you, as achieving a perfect reverse-seared Tri-Tip is a holy grail for many grill enthusiasts. The goal is to get that juicy, tender meat with a beautiful crust that just makes your mouth water.

Cooking Tri-Tip can be a bit tricky – it’s easy to end up with uneven cooking or, worse, drying out the meat. But, reverse searing is all about cooking the meat low and slow first, then finishing it with a high-heat sear. This way, you get to cook the meat evenly throughout, avoiding those pesky undercooked or overcooked spots.

The idea is to start with a low temperature, letting the meat cook slowly and evenly, and then blast it with high heat at the end to get that perfect crust. My Ninja Woodfire Grill seems like the perfect tool for the job, with its precise temperature control and even heat distribution. By cooking the Tri-Tip in a low-temperature environment, I can ensure that the meat stays juicy and tender, and then, with a quick sear, I get that beautiful crust on the outside.

Using the Ninja Woodfire Grill for reverse searing seems like a no-brainer – it’s designed for precision and ease of use. I’m confident that with this grill, I can achieve that perfect doneness from edge to edge. The Ninja Woodfire Grill’s ability to maintain a consistent temperature is crucial for reverse searing, and I’m excited to see how it performs.

Okay, let’s get started. First, I’m seasoning this Tri-Tip with a savory BBQ rub. Next, I’m setting up my Ninja Woodfire Grill for the ‘roast’ phase – I’m going to set it to a low temperature, around 225 degrees Fahrenheit, and let the Tri-Tip cook until it reaches an internal temperature of around 120 degrees Fahrenheit.

As the Tri-Tip cooks, I’m keeping an eye on the internal temperature to ensure it reaches the perfect level. Once it’s there, it’s time for the fun part – the sear. I’m cranking up the heat to around 400 degrees Fahrenheit, and searing this Tri-Tip for just a few minutes on each side. This is where that beautiful crust is going to form.

The moment of truth – slicing into that perfectly cooked Tri-Tip. And, wow, look at that – edge-to-edge medium-rare doneness and a juicy interior. The crust is perfect, too – nice and caramelized. I’m talking perfection here, folks. This is exactly what I was hoping for.

In summary, reverse searing Tri-Tip on the Ninja Woodfire Grill is a game-changer – you get tenderness, flavor, and ease all in one. This method guarantees a fantastic result, every time. 

Ingredients 

• 5-6 Pound Tri Tip.
• BBQ Rub.

Instructions 

• Trim any hard fat or silver skin from the tri tip.

• Season the tri tip with BBQ Rub and add thermometer to the thickest part of tri tip.

• Add pellets to NWG pellet hopper. 
• Set NWG to smoker setting at 250F (121C). You can leave the default time as is.

• Hit the start button and let NWG go through the ignition process. 
• Add the tri tip to the NWG and shut the lid.

• Smoke the tri tip until the internal temperature hits 115-120F (46-49C). 
• Remove the tri tip from the NWG. 
• Move dial on NWG to Grill setting High at 10 minutes, hit start and let it run through the pre-heat process.

• Add the tri tip back on the grill and sear both sides. Flipping every 1 minute until the internal temperature hits 130F (54C) In the thickest part for medium rare. 

• Remove tri tip from NWG and let rest for 10-15 minutes. 
• Slice the tri tip in half where the two grains of the tri tip meet.

• Then slice those halves against their grains. Thin slices are best. 

• Enjoy!