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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 (28 oz) roasted tomatoes
1 Pinch red pepper flakes
2 Tablespoon red wine vinegar
2 Tablespoon fresh basil
3 Clove garlic, chopped
6 Ounce Basalmic Glaze
: 375 ˚F
3 Pound tri-tip roast
5 Ounce Traeger Coffee Rub
6 Bell Peppers, Mixed Colors
1 Medium onion
: 375 ˚F
1 Tablespoon kosher salt
1 Tablespoon black pepper
1 (28 oz) roasted tomatoes
1 Pinch red pepper flakes
2 Tablespoon red wine vinegar
2 Tablespoon fresh basil
3 Clove garlic, chopped
: 375 ˚F
: 375 ˚F
: 135 ˚F
6 Ounce Basalmic Glaze