đ˝ď¸ Huntân Buddy Tri Tip
- Joseph Rogan
- Aug 22
- 2 min read

đ˝ď¸ Huntân Buddy Tri Tip Dinner
with Mashed Baby Reds & Bacon-Wrapped Asparagus
Ingredients
Tri Tip
1 large beef tri tip (5â6 lb) or 2 smaller ones
3 tbsp butter (or ghee/plant-based butter)
1 tsp dried oregano (optional)
Sea salt, to taste
Mashed Baby Reds
5 lb bag red potatoes (skin on)
1 yellow onion, finely minced
3 tbsp minced garlic
½ cup sour cream or milk
2 tbsp olive oil
Sea salt, to taste
Bacon-Wrapped Asparagus
1 bunch asparagus (trimmed)
1 pkg uncured bacon
½ cup grated Parmesan cheese
Instructions
1. Prepare the Tri Tip
Clean and trim the tri tip of any silver skin.
Rub both sides with softened butter.
Season generously with Huntân Buddy All Purpose Rub, plus a touch of oregano if desired.
Cover with plastic wrap and let rest while prepping sides.
2. Make the Mashed Baby Reds
Boil red potatoes (skin on) until fork tender. Drain.
In a skillet, sautĂŠ onion in olive oil until softened. Add garlic and cook until fragrant.
Mash potatoes in a large bowl, mixing in sour cream (or milk), sautĂŠed onion/garlic, and salt to taste.
Cover and keep warm until ready to serve.
3. Bacon-Wrapped Asparagus
Preheat oven to 350°F.
Bundle 3â4 asparagus spears together and wrap with a slice of bacon.
Place on a baking sheet (lined if available) and bake until bacon is crisp and asparagus is tender, about 20 minutes.
Sprinkle Parmesan cheese over hot asparagus before serving.
4. Grill the Tri Tip
Preheat grill to high heat (use sear zone if available).
Sear tri tip 1â2 minutes per side until crust forms.
Move to indirect heat (turn off center burner or opposite side of flame). Cook until internal temp reaches 135°F for medium rare.
Rest 5â10 minutes, loosely tented with foil.
5. Slice & Serve
Slice tri tip against the grain into Ÿ-inch strips.
Plate with mashed potatoes and bacon-wrapped asparagus.
Finish with a sprinkle of sea salt and extra Huntân Buddy Rub if desired.
⨠A hearty, flavor-packed meal â perfect for the grill and guaranteed to impress!
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