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Smoked Tri Tip Cups

Smoked Tri Tip Cups



·      2 ¼ cups (18 ounces) lager or IPA-style beer, divided 

·      1 tablespoon kosher salt – SGC# 052100 

·      2 (2 1/2- to 3-pound) tri-tip steaks – SGC# 277115 

·      ½ bunch fresh cilantro, roughly chopped - SGC# 193201 

·      ¼ cup finely chopped lemongrass (from 2 small stalks) – SGC# 193429 

·      12 garlic cloves – SGC# 192922 

·      2/3 cup oyster sauce – SGC# 088179 

·      ½ cup fish sauce – SGC# 056080 

·      6 tablespoons light brown sugar – SGC# 051912 

·      2 teaspoons black pepper – SGC# 169540 

·      1 (16- x 6- x 3-inch) log of oak or mesquite wood, for grilling – SGC# 307842 

·      Avocade oil, for grilling – SGC# 487041 

·      Cooked jasmine rice or sticky rice, or lettuce leaves, for serving – SGC# 488765 


Stir together 1 1/2 cups beer and salt in a gallon-size ziplock plastic bag (SGC# 305059) until dissolved. Add steaks to bag, seal, and place on a rimmed baking sheet (SGC# 369600). Refrigerate 2 hours, turning bag and massaging steaks occasionally.  

Step 2 

Meanwhile, combine cilantro, lemongrass, and garlic in a blender, and process on high speed until finely minced, about 30 seconds, stopping to scrape down sides as needed. Add oyster sauce, fish sauce, brown sugar, pepper, and remaining 3/4 cup beer, and process on high speed until smooth, about 30 seconds. Remove steaks from refrigerator. Drain and discard beer mixture, and pour cilantro marinade over steaks in bag, massaging gently to coat steaks. Seal bag and return steaks to refrigerator. Let marinate, turning bag and massaging steaks occasionally, at least 6 hours or up to 12 hours. 

Step 3 

Heat one chimney of charcoal until flames subside and coals are lightly covered in ash. Arrange coals for two-zone cooking: Bank coals along half of bottom grate of charcoal grill. Add log along edge of coals. Place oiled cooking grate over coals; open bottom and top vents of grill. Cover grill, and heat to medium-high (400°F to 450°F). Remove steaks from plastic bag, and discard marinade. Grill steaks over direct heat, uncovered, flipping often, until caramelized, about 5 minutes. Transfer steaks to indirect heat with fat cap facing coals. Cover and cook, flipping steaks occasionally, until an instant-read thermometer inserted in thickest portion registers 125°F for medium-rare, 30 to 35 minutes. Transfer steaks to a platter and let rest until internal temperature rises to 135°F, about 10 minutes. Thinly slice against the grain, and serve on rice or with lettuce leaves as wraps 


Thai Style Dipping Sauce 


·      4 (6-inch) cilantro sprigs, leaves and stems separated- SGC# 193201 

·      10 garlic cloves – SGC# 192922 

·      1 (1 1/2-inch) piece fresh ginger, peeled and roughly chopped – SGC# 191391 

·      3 to 5 fresh Thai chiles- SGC# 196796 

·      ½ cup fresh lime juice – SGC# 193238 

·      ½ cup fish sauce – SGC# 056080 

·      5 tablespoons granulated sugar – SGC# 051805 

·      1 scallion, thinly sliced – SGC# 192014 


  • Step 1 

Cut cilantro stems into 2-inch lengths. Combine cilantro stems, garlic, ginger, and chiles in a blender, and process on medium speed until finely chopped, about 30 seconds, stopping to scrape down sides as needed. Add lime juice, fish sauce, and sugar to blender, and process on high speed until well combined, about 30 seconds. Stir in cilantro leaves and scallion slices