0409 646 075

INFO@CAIRNSBBQCOMPANY.COM.AU

0409 646 075

INFO@CAIRNSBBQCOMPANY.COM.AU

1A/84 Aumuller St, Portsmith

N

Locally Owned, Locally Operated

Reverse Sear Bavette or Tri-Tip

© Cairns BBQ Company
Cooked Low and Slow, then finished Hot and Fast!
Course BBQ
Cuisine Beef

Equipment

  • BBQ
  • Meat Thermometer
  • Aluminium Foil

Ingredients
  

  • Beef Bavette or Tri Tip Cut
  • BBQ Dry Rub

Instructions
 

  • Preheat your pit to a temperature of 230f / 110c.
  • Rub with your favourite BBQ dry rub 30 mins prior to cooking.
  • Place meat on an indirect heat in the BBQ pit until the internal temp of the meat reaches 128f / 53c.
  • Once this temp is achieved place onto a plate and cover with foil for 5 - 7 mins to rest.
  • While the meat rests, crank up your BBQ pit to maximum temperature ready to sear.
  • Sear for 45 secs - 1 min on each side over maximum heat to add some colour.

Notes

We use Grill Grates and sear at a grill temperature of 660f / 350c.
Keyword Reverse Sear Bavette or Tri Tip