Sizzle & Smoke: Reverse-Seared Tri-Tip with Chimichurri on a Kettle Grill
If you think cooking a perfect tri-tip on a kettle grill is complicated, think again.
This episode of Sizzle & Smoke breaks it down step-by-step—using a standard kettle upgraded with the Spider Venom Digital Temperature Controller to deliver precise, repeatable results. The method? A reverse sear that locks in flavor, builds a perfect crust, and finishes with a bright, herbaceous chimichurri.
This is charcoal cooking—simplified.
Why This Tri-Tip Recipe Works
Tri-tip is one of the most flavorful cuts you can cook over charcoal—but it’s easy to overcook or miss that perfect crust. This method solves both:
- Indirect heat first for even cooking
- High-heat sear finish for that steakhouse crust
- Chimichurri to balance richness with freshness
- Automated temp control to remove guesswork
With the right setup, you’re not managing fire—you’re controlling it.
Ingredients & Supplies
Grill Setup
- Weber kettle grill
- Spider Venom Digital Temperature Controller
- Hickory smoke block
- Jealous Devil Max XL briquettes
- Jealous Devil Boom fire starter
Tri-Tip
- 2–4 lb tri-tip (American Wagyu recommended)
- Lane’s SPG seasoning
- ¼ cup Bear & Burton’s Fireshire sauce
- 2-gallon zip-top bag
Chimichurri
- ½ cup parsley (chopped)
- ½ cup cilantro (chopped)
- 1 jalapeño (finely diced)
- 2 tbsp red wine vinegar
- ⅓ cup basil-infused olive oil
- 1 tsp SPG seasoning
- 1 tbsp Fireshire sauce
Step-by-Step: How to Cook Tri-Tip on a Kettle Grill
1. Prep the Tri-Tip
Trim excess fat and silver skin. Place the tri-tip in a zip-top bag with Fireshire sauce and let it sit at room temperature while you prep the grill.
2. Set Up Your Charcoal Grill
Pour about ¼ bag of briquettes to one side of the grill and light using a fire starter.
Install your Venom controller and set it to 325°F. Place the ambient probe on the grate near the indirect zone.
Close the lid with the top vent at about ¼ open and let the grill come to temp (about 15–20 minutes).
3. Season & Cook Indirect
Remove the tri-tip from the marinade and season generously with SPG.
Place it on the indirect side of the grill and cook until the internal temperature is about 15°F below your target.
- Target final temp: 130–135°F
- Pull from indirect heat at: ~115–118°F
4. Make the Chimichurri
While the steak cooks, combine all chimichurri ingredients in a bowl and mix well. Let it sit to develop flavor.
5. Sear Over Direct Heat
Increase grill temp to 425°F using the Venom.
Move the tri-tip directly over the coals and sear, flipping as needed, until it reaches your final internal temperature.
6. Rest, Slice & Serve
Let the steak rest for 5–10 minutes.
Slice against the grain for maximum tenderness, then top with chimichurri.
Pro Tips for Perfect Tri-Tip
- Cook to temp, not time — always trust your probe
- Reverse sear = control — prevents overcooking the outer layers
- Slice direction matters — tri-tip has two grain directions, adjust accordingly
- Don’t skip the rest — it locks in juices
Why Use the Venom on a Kettle Grill?
Traditional kettle cooking requires constant vent adjustments and guesswork.
The Spider Venom Digital Temperature Controller changes that:
- Maintains steady temps automatically
- Controls airflow for precision cooking
- Turns any kettle into an automated charcoal grill
- Lets you focus on food—not fire management
It’s the simplest way to get consistent, high-level results with charcoal.
Final Thoughts
This reverse-seared tri-tip is everything charcoal cooking should be—simple, flavorful, and controlled.
You get the richness of live-fire cooking, the precision of modern tech, and a result that hits every time.
And once you cook tri-tip this way… it’s hard to go back.
🔥 PITMASTER HIGHLIGHT: Aaron Ehalt
