Low & slow 56ᵒC smoked tri-tip with chimichurri

Directions

1. Make a rub by combining the pepper, salt, sugar, smoked paprika and onion powder in a bowl. Sprinkle a light coating of the rub on all sides of the tri-tip. The remainder can be stored in an airtight container.

2. When ready to cook, preheat the 4K Grill by placing 250g (8.82 oz) charcoal on top of the element cover. Connect one temperature probe, but leave it hanging outside for now. Set the cast grills in place and top with a foil tray. Cover the foil tray with the stainless-steel grills. Turn on the power and ignition button – keeping the hood up and both the top and bottom vents fully open. Once the ignition cycle has finished, close the hood, but keep the top and bottom vents on position 6. Once the temperature reaches 110ᵒC (230°F), set the top and bottom vents to position 1. Place the tri-tip onto the stainless-steel grills and place a temperature probe into the centre of the tri-tip. Close the hood and leave to smoke for 90 minutes at 107°C (225°F), adding some smoking chips every 15 minutes – and more charcoal every 45 minutes.

3. Cook until the core temperature of the tri-tip reads 56°C (135°F). In the meantime, make the chimichurri. Bring a pan of water to the boil and add the basil leaves and garlic chives, cooking for only 20 seconds before removing and plunging into a bowl of iced water. Drain well and add to a blender along with the garlic, chilli, olive oil and vinegar. Blitz the mixture, stopping to scrape down the sides of the jug. Adjust the seasoning with salt and lemon juice. Once the tri-tip reaches temperature, transfer it to a hot pan along with the butter, garlic and rosemary. Spoon the foaming butter on all sides for several minutes before removing from the pan and leaving to rest for 30 minutes before serving with the chimichurri.