Cowboy Campfire Tri-Tip with Foil Pack Potatoes & Corn

Directions

Tri Tip & Charred Scallions

1. 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.

2. Allow the roast to sit uncovered at room temperature for 30–45 minutes while the grill heats.

3. 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.

4. Close the lid and roast until the internal temperature reaches 115°F, approximately 25–35 minutes, depending on thickness.
5. Transfer the roast to a platter and loosely tent with foil.

6. Allow it to rest while increasing the direct heat zone until it's blazing hot. Toss scallions with olive oil and Cowboy Campfire.

7. Place directly over the hot side of the grill and cook for 2–3 minutes, turning occasionally, until softened and deeply blistered.

8. Transfer to a plate and immediately drizzle with lemon juice or sherry vinegar. Return the tri-tip to the hottest part of the grill.

9. 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.

10. Rest the steak for 8–10 minutes before slicing.

    Slice thinly against the grain.

11. Finish with flaky salt. Serve alongside the charred scallions.

Foil Pack Corn

1. 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.

2. Rub each ear of corn with the olive oil, then sprinkle evenly with Cowboy Campfire Seasoning, turning to coat all sides.

3. 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.

4. 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.

5. Remove from the grill and let rest 2–3 minutes, then open carefully, away from your face, since hot steam will escape.

6. 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

1. 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.

2. Preheat the grill to medium-high, about 400–450°F.

3. In a large bowl, toss the potatoes with the olive oil and Cowboy Campfire Seasoning until evenly coated.

4. 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.

5. Place the packet on the grill grates. Cook, flipping once halfway through, until the potatoes are fork-tender, about 25 minutes.

6. Remove from the grill and let sit 2–3 minutes, then open carefully, away from your face, since hot steam will escape.

7. 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.