This is one rich dish. Coffee rubbed tri-tip is grilled over hickory and perfectly paired with creamy, gruyere cheese mashed potatoes. This is delicious in a bite.
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When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
Set garlic cloves on the center of a piece of foil paper, pour olive oil over, and pull up the sides of the foil to enclose. Place directly on the grill grate and roast garlic for approximately 20 to 30 minutes. When you open the foil, garlic will be a little brown and very soft. Reserve.
Reduce grill temperature to 225°F. For optimal flavor, use Super Smoke if available.
Trim fat from tri-tip, season with salt and pepper all on sides and sprinkle with Traeger Coffee Rub on all sides.
Place meat directly on the grill grate and cook until internal temperature reaches 105°F to 110°F, about 1-1/2 hours. Remove from grill and set aside.
While the tri-tip is cooking, bring a large pot of salted water to a boil. Cut potatoes into 1/2 inch cubes and add to boiling water. Cook until fork tender. Strain.
Increase grill temperature to 500°F and preheat, lid closed for 15 minutes. When grill has pre-heated, place tri-tip back on grill and sear for 5 minutes on each side, until internal temperature reaches 140°F. Take off grill and let rest 15 to 25 minutes.
In a bowl, mash together the potatoes and garlic. In a sauce pan, heat up the cream; when hot, add cheeses and mix to combine. Add cream mixture to potatoes and sprinkle in salt and pepper to taste, mixing well. Lastly fold in the sour cream.
Slice tri-tip into thin pieces against the grain. Serve with garlic mashed potatoes. Enjoy!
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