Gameday Special - The Trifecta

Gameday Special – The Trifecta

First, you may be asking what a Tri-Tip Steak is? Well, it gets its name from the shape. It is a triangular cut of beef that comes from the bottom sirloin of the hindquarter of a cow.

Everyone loves a good grilled steak, and a Tri-Tip steak allows you to please a lot of different flavor requests. Why, because of its shape, the tri-tip will have different levels of “Doneness” in the same piece of steak.

So, at your next party, make sure you add this to your menu, you will thank me for it.


Tri-tip is also normally a less expensive cut of beef but it is tender and has a nice rich beefy flavor. I have found that this is carried in most local grocery stores. If not, talk with your local butcher and they can easily get one.


Quick history of a Tri-Tip. This cut first became popular in California in the 1950’s. It is also known as “California’s Cut” or “Santa Maria Steak.” Therefore, it is not surprising that it has become a staple to many BBQs in California.


Here today, we are going to cook this on the Pellet Smoker at 300° and cook it until it is rare to Med-rare. We will then be slicing it into thin deli slices for sandwiches and Paninis.


The seasonings that we are using today are: Rufus Teague Steak Rub along with The Judge Garlic Pepper Rub. These seasoning will give the Tri-Tip steak a good balance of BBQ and Beef flavors. 

Gameday Special - The Trifecta

Gameday Special - The Trifecta

This is how to make Smoked BBQ WINGS, Smoked Naked Wings & JALAPENO POPPERS perfect on the Smoker.
Course Appetizer, Snack
Cuisine American
Servings 4 people


  • Pellet Smoker


Smoked Chicken Wings

  • 16 ea. Jumbo Whole Chicken Wings
  • Heath Riles Chicken Rub
  • Heath Riles Cherry Rub
  • EAT Barbecue IPO Sauce

Jalapeno poppers

  • 12 ea. Jalapeno Peppers
  • 8 oz. Philadelphia Cream Cheese
  • 8 oz. Shredded Cheddar Cheese
  • 12 slices Smithfield Home-style Bacon


Smoked Chicken Wings

  • Remove the Chicken Wings from the package and pat dry with a paper towel
  • Remove the wing tips and any excess skin or fat.
  • Place the wings on a tray with the meat side down.
  • Apply a liberal amount of Heath Riles Chicken rub and Heath Riles Cherry rub to the wings.
  • Flip the wings over and apply the rubs to the meat side. You want to do this to keep the rub intact on the meat side for the final presentation.
  • Rest in the refrigerator or a cold place for about 10-mins to allow the seasoning to bind to the meat.
  • Place the wings on the Pellet Smoker Grill with the temp set to 300°
  • 40-minutes into the cook or when the wings are close to 180° apply sauce.
  • 1 hour & 10 minutes, time to remove the wings from the Pellet Smoker when the sauce is set and the wings are at 180°.

Jalapeno poppers

  • Cut a section out of the Jalapeno pepper and Remove the pepper ribs and seeds
  • Wash out to ensure that all the seeds have been removed and damp dry with a paper towel.
  • Mix room temperature Philadelphia Cream Cheese & Shredded Cheddar Cheese together until it is evenly mixed
  • Fill the Jalapeno Peppers with enough of the Cheese mixture until it is full.
  • Wrap the Jalapeno Pepper with 1-slice of Smithfield Home-style Bacon
  • 50-minutes into the cook add the Jalapeno Poppers to the Pellet Smoker
  • 1 hour & 25 minutes, time to remove the Jalapeno Poppers from the Pellet Smoker when the peppers are soft, and the bacon is starting to get crispy. *You can apply the BBQ Sauce to the Jalapeno Poppers is you want to*
  • Let them rest for about 5-minutes and enjoy.


  • Let them rest for about 5-minutes and enjoy.
  • Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.


Keyword BBQ Chicken wings, Chicken Wings, Jalapeno Poppers, Naked Chicken Wings

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