NorEastah Tip Roast – like our sauce a tempest twist of New England BBQ

Ok, we all know that when you think about American BBQ there are the centralized hubs of study….Texas, Kansas City, Carolinas and the Deep South. No one on the circuit might consider New England to be a potential source of new Que and this is why our sauce and our recipes to use such come out of no where to throw the “Three T’s of Que” around.  Its as if a NorEastah has rolled in and those T’s are off for a ride.

Today we introduce you to our NorEastah Tip Roast.  We use a choice cut Tri-Tip roast to toss your way a BBQ infused with cranberries, maple syrup, warming spices such as cinnamon and a bit of New England love.  We guarantee, you cook up this dish and folks will be lining up at your doors the next time a storm is blowing in.


This is a recipe requiring you to prepare the tri-tip the night before.  Preferrably you want to dry rub the roast and let it sit in the refrigerator over night, but at a minimum the roast should sit with the dry rub for about 4 to 6 hours before cooking.

Sizing – figure about a 1/2 lb per person which equates to approximately 4 – 1/2 slices of this roast cut across the grain.  If you got some hungry fellows, up that ante to a 1 lb per person, just to be fair.

Equipment – Microplane grater, Baking Dish, Grill, cutting boards, knives, etc.



  • 2-3 lb choice tri-tip beef roast
  • 1-2 cups of our NorEastah Rub (or you best dry rub with a little All Spice, Cinnamon added)
  • 2-3 tbsp of dark mollases
  • 1/2 cup (or more) heated NorEastah BBQ Sauce (or until our line is in a store near you, grab a bottle of brown sugar/bourbon based BBQ sauce and add a hint of your spice mix)
  • 1/2 stick of dried cinnamon
  • 2 to 3 1/2-inch medallions of our Chipotle Compound Butter (see insert recipe)

Chipotle Compound Butter (this recipe leaves a good supply of compound butter for other uses)

  • 2 full sticks of unsalted butter (brought to room temperature)
  • 1.5 tbsp sea salt
  • 2 tbsp granulated garlic
  • 1 tbsp onion powder
  • 1.5 tbsp smoked paprika
  • 1/4 to 1/3 tsp chipotle pepper
  • Zest and juice of one lime


Compound Butter

  1. Remove the butter from the refrigerator, let it stand on the counter till room temperature or briefly warm the butter in a microwave.
  2. mix the two sticks of butter, add the seasoning and lime, thoroughly blend/mix the seasoning till there is no “whites in their eyes” (i.e. no white butter still visible).
  3. On a clean sheet of plastic wrap or parchment paper place the butter out in the center and form a long roll.
  4. Wrap the butter up and place it in the freezer to solidify before use, when ready cut into circular medallions for use (cut about a 1/4 thick slice).


Day Before

  1. Set a sheet of parchment paper on a flat working surface, sit the tri-tip roast on the parchment paper.
  2. Drizzle each side of the roast with a light coating of dark mollases and rub the mollasses into the meat (this will aid to tenderize the meat as well as hold onto the spice mix).
  3. Once all sides of the meat are coated, apply a liberal coat of our NorEastah Dry Rub (or your favorite stand in rub with a tablespoon of all-spice, cinnamon, and chipotle pepper), rub the spice mix all around to coat evenly all sides of the roast.
  4. Once the roast is completely covered, place it in a clean ziplock freezer bag and place the roast in the referigerator for 24 hours to 16 hours, or adjusted as noted.

Day of

  1. One hour before cooking, pull the roast from the refrigerator to allow it to warm to room temperature on a working surface.
  2. Pre-heat the oven to 250 °F setting the upper rack in the center of the oven.
  3. To a large baking pan (glass or steel), drizzle a light coating of Extra Virgin Olive Oil (EVOO).
  4. Place the roast in the pan till the oven gets up to temperature.
  5. Once the oven is up to temperature, place the pan with roast (uncovered) into the oven to slow cook.
  6. Cook the roast 30-40 minutes per pound (we cooked ours for 80 minutes, with an exta 1 lb roast which we timed for just 40 minutes). For medium rare seek an internal temperature in the thickest part of the roast of 130 – 133 °F (keep in mind the roast will heat up another 5 °F while resting)
  7. While the roast is cooking, clean and prep your grill by bringing it to temperature of 350 °F.
  8. Once the roast reaches 130 – 133 °F remove the roast from the oven to the grill to finish the cooking.  Let the roast sit 2-4 minutes per side to set grill marks on the surface and to sear the surface.
  9. Remove the roast from the grill and set it on a flat working surface with a tent of tinfoil, let it rest for 15 minutes (this is to allow the juices to distribute back into the meat).
  10. Slice the roast against the grain into 1/2 inch slices.
  11. Plate the slices of the tri-tip and drizzle with about 1-2 tbsps of our NorEastah BBQ Sauce or as noted a replacement.
  12. Grate some fresh cinnamon over the slices of tri-tip, plate with a seasonal veggie offering (check out soon our Chipotle Roasted Corn), potato or pasta, and some sweet corn bread.

Get your Que on, Get your Que on!