Cowboy Campfire Tri-Tip with Foil Pack Potatoes & Corn
Rated 5.0 stars by 1 users
Category
Dinner Entree
Cuisine
Modern American
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
One blend, one grill, one full cookout plate. Spiceology Cowboy Campfire does the heavy lifting across the whole spread: it's the dry rub that builds a dark, smoky bark on a reverse-seared tri-tip, the seasoning on a pile of blistered charred scallions, and the backbone of the foil-pack potatoes and corn alongside. The tri-tip roasts low and slow for edge-to-edge pink, then hits a hard sear for crust, while the potatoes and corn steam away in their foil pouches and get finished with a melting Cowboy Campfire compound butter. Set up a two-zone grill, start the foil packs while the roast rests, and you've got a steakhouse-worthy dinner off a single fire — with almost nothing to wash.
Author:Chef Cynthia
Ingredients
- 1 tri-tip roast (2–2½ lb), silverskin trimmed
- 2 Tbsp Spiceology Cowboy Campfire
- 1 Tbsp neutral oil
- Flaky finishing salt
- 2 bunches scallions (about 16), roots trimmed, left whole
- 1 Tbsp olive oil
- ½ tsp Spiceology Cowboy Campfire
- 1 tsp lemon juice or sherry vinegar
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4 ears corn, husked
-
2 Tbsp olive oil
-
1½ Tbsp Spiceology Cowboy Campfire Seasoning
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1½ lb baby or red potatoes, halved (quartered if larger)
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2 Tbsp olive oil
-
1½ Tbsp Spiceology Cowboy Campfire Seasoning
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2 Tbsp unsalted butter, cut into pats
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8 Tbsp unsalted butter, softened
-
3 Tbsp Spiceology Cowboy Campfire Seasoning
-
2 Tbsp fresh parsley, chopped (optional)
Tri Tip
Charred Scallions
Foil Pack Corn
Foil Pack Potatoes
Cowboy Campfire Compound Butter (For Foil Corn & Potatoes)
Directions
Tri Tip & Charred Scallions
Pat the tri-tip completely dry with paper towels. Rub with neutral oil, then coat evenly with Cowboy Campfire, pressing the seasoning firmly into every surface.
- Allow the roast to sit uncovered at room temperature for 30–45 minutes while the grill heats.
Set up a two-zone grill with one side over direct high heat and the other side maintaining 250–275°F for indirect cooking. Place the tri-tip on the indirect side of the grill.
- Close the lid and roast until the internal temperature reaches 115°F, approximately 25–35 minutes, depending on thickness.
- Transfer the roast to a platter and loosely tent with foil.
Allow it to rest while increasing the direct heat zone until it's blazing hot. Toss scallions with olive oil and Cowboy Campfire.
- Place directly over the hot side of the grill and cook for 2–3 minutes, turning occasionally, until softened and deeply blistered.
Transfer to a plate and immediately drizzle with lemon juice or sherry vinegar. Return the tri-tip to the hottest part of the grill.
Sear for about 2 minutes per side, flipping frequently enough to develop an even, mahogany crust without burning. Cook until the internal temperature reaches 128–130°F for medium-rare.
Rest the steak for 8–10 minutes before slicing.
Slice thinly against the grain.
Finish with flaky salt. Serve alongside the charred scallions.
Foil Pack Corn
Mash the softened butter with the Cowboy Campfire Seasoning and parsley until fully combined. Scrape onto plastic wrap, roll into a log, twist the ends, and chill while you prep the corn.
Rub each ear of corn with the olive oil, then sprinkle evenly with Cowboy Campfire Seasoning, turning to coat all sides.
Place each ear on its own sheet of heavy-duty foil. Fold the foil over and seal tightly, twisting the ends like a candy wrapper to fully enclose.
Place the foil packs on the grill over medium-high heat, about 400–450°F. Cook, turning every 5 minutes, until the kernels are tender, about 15–20 minutes.
Remove from the grill and let rest 2–3 minutes, then open carefully, away from your face, since hot steam will escape.
Unwrap, slice a few pats of the chilled compound butter onto each hot ear, and let it melt over the corn. Serve straight from the foil.
Foil Pack Potatoes
Mash the softened butter with the Cowboy Campfire Seasoning and parsley until fully combined. Scrape onto plastic wrap, roll into a log, twist the ends, and chill at least 20 minutes — it will keep firming while the potatoes grill.
Preheat the grill to medium-high, about 400–450°F.
In a large bowl, toss the potatoes with the olive oil and Cowboy Campfire Seasoning until evenly coated.
Lay out two overlapping sheets of heavy-duty foil (or one doubled sheet). Pile the potatoes in the center and scatter the butter pats over the top. Fold the foil over and seal the edges tightly into a closed pouch — sealed, not loosely wrapped — so it traps steam.
Place the packet on the grill grates. Cook, flipping once halfway through, until the potatoes are fork-tender, about 25 minutes.
Remove from the grill and let sit 2–3 minutes, then open carefully, away from your face, since hot steam will escape.
Slice 2–3 rounds off the chilled compound butter and lay them over the hot potatoes right in the foil. Let melt for a minute, then toss to coat and serve.
Recipe Note
Chef's Tip
Slow roasting first creates edge-to-edge even doneness, while the final blast of high heat develops the deeply caramelized crust everyone fights over.
Moisture is the enemy of browning. Pat the roast dry before seasoning to maximize crust development.
Every tri-tip is a little different. A reliable instant-read thermometer is your best friend for nailing perfect doneness.
Tri-tip has two distinct grain directions. Changing your slicing angle halfway through keeps every bite buttery tender instead of chewy.
Make a double batch of the compound butter — wrapped in the fridge it keeps about 2 weeks, or freeze the log and slice off rounds as needed for steaks, corn, or scrambled eggs.
