Category Archives: BBQ Beef Recipes

Rooftop BBQ Recipe – Rooftop Tri-Tip

Rooftop BBQ Contains no HFCS and Tastes Great!

We are very excited to add yet another great BBQ Sauce from the great state of California to the BBQ Pro Shop. Rooftop BBQ Competition Style Sauce is now available at a special price of $7.49 for a 20 Oz bottle of sauce. It is imported all the way from California and contains All Natural ingredients. It adds yet another HFCS Free BBQ Sauce to our line up.  As a way to get people even more excited we were given permission by Andy Allen to print their recipe for Tri-Tip. When properly smoked and then grilled, it is every bit as good as a fine filet with a ton of flavor!

We would suggest either the Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria as a rub for this if you want to mix things up a little bit! We hope to have the Rooftop BBQ Rubs in the BBQ Pro Shop very soon!


Rooftop Tri- Tip

To make the Tri-tip Marinade you’ll need

(Per tri-tip)

1/4 cup Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria

1/4 cup water

1/4 olive oil

2 teaspoons of white wine vinegar

Mix well (yes its that simple)

To cook the tri-tip  you’ll need

A good cut of tri-tip

Smoker or grill (if smoker is unavailable)

A good temp probe check out the CDN DSP-1 Dual Sensing Probe Thermometer

How to cook

  1. Take out your tri-tip out and trim most of the fat cap off (some places remove this before buying).
  2. Add your tri-tip and marinade to a zip lock bag and let it rest in your refrigerator for 2 hours.
  3. When cooking on a smoker find a good quality rich wood like hickory, pecan or the california favorite red oak. Check out Fruita wood chunks to get the best quality wood.
  4. Get your smoker or grill(with one side of burners lit) up to about 240-255 degrees and put your tri-tip on over indirect heat.
  5. Cook for about 1 to 1 1/2 hours or until the internal temp hits 130.
  6. At this point remove  your tri tip and place over high heat on a grill (this called reverse searing, its the best way to do a tri-tip).
  7. Sear all sides of the tri-tip until the internal temp hits 140-145.
  8. Take off and let rest 10 min before cutting against the grain.


Dennis’ Mango Habanero BBQ Sauce: Sweet and Spicy Meatloaf

Dennis' Mango Habanero BBQ Sauce

Looking for a meatloaf that is different, with a little Heat? We wanted to share one of Dennis’ recipes with you for his sweet and spicy meatloaf. Reva Foods has a line of BBQ sauces and Ketchups that are absolutely unique and delicious at the same time! Dennis’ Mango Habanero BBQ Sauce, It’s the “Flavor of Paradise”, only hotter!

2 lbs ground beef – 10% fat
1/4 cup finely diced onions
1/4 cup finely diced green red peppers
1/4 cup finely diced red peppers
1/2 tsp minced garlic
1/2 cup plain bread crumbs
1 large egg (beaten)
18oz jar Dennis’ Mango Habanero BBQ Sauce

Serves 4

• Preheat oven to 350 degrees

• Set aside 1 cup of Dennis’ Mango Habanero BBQ Sauce

• In a large bowl, combine all ingredients.

• Get in there with your hands and mix all ingredients thoroughly. Ensure all are blended evenly.

• Place the mixture in a 5×9 inch meatloaf or bread pan and form into a loaf being sure to fill all gaps in the sides.

• Pour the remaining 1 cup of BBQ sauce over the top of the mixture and spread evenly.

• Cook for 1 – 1 1/4 hours or until an instant read thermometer reads 175 when inserted into the center of the loaf. No part of the meatloaf should be pink.

• Remove meatloaf from oven and let it rest for 5-10 minutes.

• Cut meatloaf into 1″ thick slices.

• Have more Dennis’ Mango Habanero BBQ Sauce ready to serve on the side

This recipe is courtesy of Reva Foods LLC, see the original post here.

Willingham's "Surprise Burgers"

Willinghams “Surprise Burgers” Recipe

Willingham's "Surprise Burgers"

You Will Love... Willingham's "Surprise Burgers"

I know that we can’t get enough of Willingham’s Cajun Hot seasoning? Well here is a fantastic cheese burger recipe to spice things up a bit.  This is a twist on burgers that comes from the Willingham’s suggestions sheet that is inserted into all of our shipments.


3 LB of Ground Chuck or Sirloin

1 Egg

2 Tablespoons of Willingham’s Original Mild Seasoning

  1. Pull out of 1/2# or 1/3# hunks of the meat mixture,
  2. Form each burger around a cube or chunk of your favorite cheese.
    In center of each burger, cut a hole the size of your finger for even cooking.
  3. Place on Grill over medium/high direct heat and cook to your desired temperature.

Grilling Tip: Use the Grill Friends Steakhouse Burger Press and lay in some meat, place some cheese slices or shredded cheese in the middle of the meat and put more meat on top. Press down on the Grill Friends Steakhouse Burger Press and it will create the steakhouse signature “thumbprint” that helps cook the burger evenly.

Nantucket Off-Shore Prarie Rub

Steak au Poivre Recipe

Nantucket Off-Shore Prarie Rub

Nantucket Off-Shore Prarie Rub is Available at

Nantucket Off-Shore Prairie Rub is seriously the ninja in your spice cabinet! We have found that it is great as a seasoning on hamburgers and really makes the perfect burger. But when it comes to beef, Nantucket Off-Shore Prairie Rub really delivers. Here is a simple recipe for Steak au Poivre, or Pepper Steak!

3 Tablespoons of Nantucket Off-Shore Prairie Rub

1 Tablespoon Extra Virgin Olive Oil

Steak or Filet Mignon

Kosher Salt

  1. Place meat in a baking pan or on a plate and rub the meat with olive oil.
  2. Cover the meat with the Nantucket Off-Shore Prairie Rub and apply Kosher Salt to taste
  3. Grill the steak to desired tenderness over high direct heat (4 minutes per side)
  4. Remove meat from grill and let stand for 5 minutes.

Serves 2

Technicolor Steak Sandwich Recipe

Life in Technicolor

The technicolor steak sandwich gets it’s name from the delicious blend of Marinated Purple Onions & Mushrooms, Fire Roasted Red & Yellow Peppers and Roasted Garlic Spread. Wow! That’s a mouthful, but a delicious one that gives you the idea and will make you a huge hit and a tailgate party or when you want a hearty steak sandwich with a burst of flavor and color. It is best to grill the steak directly over a medium flame or coals, so you get a nice tender steak every time.

Steak Sandwich Recipe by Elizabeth Karmel

The Steaks

4          small rib-eye steaks, skirt steaks or your favorite steak, about ½ inch thick
½         TSP kosher salt
½         TSP coarsely ground pepper
4          Italian or French rolls, cut and split
Extra Virgin Olive oil
Fire Roasted Red & Yellow Peppers (See below)
Roasted Garlic Spread (See below)
Grilled Marinated Wild Mushrooms & Onions (see below)

  1. Preheat gas or charcoal grill and set for direct medium-heat grilling.
  2. Pat steaks dry and brush lightly with olive oil. Season with salt and pepper.
  3. Sear steaks over medium-high heat, about 2-3 minutes per side. Reduce heat to medium and continue cooking for (Medium Rare 4-5 minutes), (Medium 5-6 minute) and (Medium-Well 7-8 minutes)
  4. Remove the steaks from the grill and rest for at least 5 minutes before slicing and serving.

Fire Roasted Peppers
Grill the peppers over Direct High Heat

1          yellow bell pepper
1          red bell pepper
1          paper bag or sealable plastic container

  1. Rinse and dry peppers.
  2. Grill the entire pepper over direct heat, turning until skin blackens and blisters all over.
  3. Remove the peppers from the grill and immediately place in a paper bag or sealed plastic container until cool.
  4. Skin and seed the peppers (the bag or container will help the skin slip/peel off easily.)
  5. Cut into strips and set aside until ready to use.

Roasted Garlic Spread (Awesome on fresh bread too!)
Grill over Indirect Medium Heat

1          Head of fresh garlic
2-4      TSP olive oil, as needed
Kosher Salt

  1. Slice off ¼ inch from stem end of garlic (leave root intact).
  2. Drizzle Garlic with olive oil & sprinkle with salt.
  3. Wrap in foil and place over indirect heat on cooking grates or warming rack.
  4. Cook for about 45 minutes or until cloves are golden-brown and soft.
  5. Remove from grill, unwrap foil and let cool.
  6. When cool enough to handle squeeze cloves from head of garlic and mash into paste with a sprinkle of kosher salt and a bit of olive oil until desired consistency is reached.

Marinated Mushrooms and Onions:
Grill over an indirect medium Heat

4          large fresh garlic cloves, grated with a SuperGrater or Microplane
2          TSP kosher salt
3          TBLSP Madeira wine
1/3      Cup extra virgin olive oil
¼         teaspoon ground black pepper
1          LB assorted trimmed and halved wild mushrooms (3-4 mushrooms/person)
2          LBS red onions, sliced into rings

Special Equipment: 4 Grill Friends™ Pecan Organic Grilling Wraps

Butcher Twine

Grill Friends™ Martini Marinade Shaker

  1. Soak wraps and twine in water for up to 5 minutes.
  2. Grate garlic and mash with a sprinkling of salt to make a paste. Transfer to the Grill Friends™ Martini Marinade Shaker or a medium bowl and add Madeira wine, pepper and olive oil.
  3. Shake or whisk until well combined.
  4. Toss mushrooms and onion slices into bowl and pour marinade over vegetables.
  5. Marinate in the refrigerator for 30 minutes, stirring and/or turning occasionally to spread the marinade.
  6. When ready to grill, place a quarter of the mixture in the middle of each wrap.
  7. Tie wrap and place in the center of the cooking grate over indirect medium heat for 10-15 minutes or until mushrooms are tender and onions are slightly caramelized.
  8. Remove from grill and discard twine.

To assemble sandwiches:

  1. Grill the Hoagie rolls and spread with the roasted garlic paste.
  2. Fill rolls with the smoked onions and mushrooms, julienne slices of the peppers and thin slices of the steak.

Serve immediately.

Serves 4

Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table.