This California cut is as rich as they come. Spiced with coffee rub, garlic and black pepper, smoked over pecan and served with sautéed peppers. Pour yourself a glass of red wine and enjoy.
3 Pound tri-tip roast
5 Ounce Traeger Coffee Rub
6 Bell Peppers, Mixed Colors
1 Medium onion
1 Tablespoon kosher salt
1 Tablespoon black pepper
1 28oz Can Roasted Tomatoes
1 Pinch red pepper flakes
2 Tablespoon red wine vinegar
2 Tablespoon fresh basil
3 Clove garlic, chopped
6 Ounce Basalmic Glaze
3 Pound tri-tip roast
5 Ounce Traeger Coffee Rub
6 Bell Peppers, Mixed Colors
1 Medium onion
1 Tablespoon kosher salt
1 Tablespoon black pepper
1 28oz Can Roasted Tomatoes
1 Pinch red pepper flakes
2 Tablespoon red wine vinegar
2 Tablespoon fresh basil
3 Clove garlic, chopped
6 Ounce Basalmic Glaze