Smoked Tri Tip Nachos

Cook Time

55 mins


Tex Mex



Prep Time

60 mins




2 Jalapeños, halved

1 tbsp Apple Cider Vinegar

1 Avocado, diced

1 tsp Black Peppercorns, Ground

8 oz Cheddar Jack Cheese, shredded

3/4 cup Cilantro, Chopped

1 tsp Cumin

2 Garlic Cloves, peeled and smashed

1 Jalapeno Pepper, minced

1 tsp Kosher Salt

1 Lime, Juiced

1 tbsp Olive Oil

1/2 tbsp Pit Boss Smoked infused Classic Sea Salt

4 oz Queso Fresco, crumbled

1/2 Red Bell Pepper, chopped

1/2 minced Red Onion

1 Roma Tomatoes, Diced

1/4 cup Sour Cream

1 1/2 lbs tomatillos, husked and washed

8 oz Tortilla Chips

1 lb Tri Tip Roast

1 White Onion, quartered

Cooking Instructions

Level up your appetizer game with these epic Smoked Tri Tip Nachos. Also known as Santa Maria steak, the tri tip roast cut is heavily marbled and full of excellent flavor. The steak is smoked and seared on the Pit Boss Platinum Series Lockhart until perfectly medium rare, then diced into succulent, bite-sized morsels. The tri tip is layered on tortilla chips with Cheddar Jack cheese, peppers, tomatoes, and finished off with creamy avocado, sour cream, and a zesty smoked tomatillo salsa verde. This is "na-cho" average appetizer.  

How to make Smoked Salsa Verde 

Salsa Verde Ingredients 

  • 1 ½ lbs. Tomatillos, peeled 
  • 2 Jalapeños, halved 
  • 1 White Onion, quartered 
  • 2 Garlic Cloves, peeled & smashed 
  • 1 tbsp Olive Oil 
  • ½ tsp Kosher salt 
  • ½ tsp Black Pepper, ground 
  • 1 Lime, juiced 
  • 1 tbsp Apple Cider Vinegar 
  • ½ cup Cilantro, chopped 
  • 1 tsp Cumin, ground 

If you don’t have a Pit Boss Platinum Series Lockhart Grill you can smoke the ingredients prior to cooking the Tri Tip. Simply fire up your Pit Boss Pellet Grill @ 225°F and smoke the ingredients for up to an hour. Remove and let them sit until you are ready to blend in a food processor. See below for those instructions. 

Wood Pellet Recommendation 

To enhance the sweetness of the tomatillos and the spicy peppers, pair this recipe with our Competition Blend Wood Pellets which combines a blend of Hickory, Maple, and Apple Hardwoods.  

Note: This recipe uses Pit Boss Smoked Infused Classic Smoked Sea Salt seasoning.  

  1. Fire up your Pit Boss Platinum Series Lockhart and preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Line a sheet tray with foil. Place tomatillos, jalapeños, onion, and garlic on the tray. Drizzle with olive oil and season with salt and pepper. Transfer to the smoking cabinet and smoke, while meat is waiting to go on the grill.
  3. Place the tri tip on the grill, over indirect heat. Cook for 18 to 20 minutes, or until temperature reaches 125°F, for medium rare. Remove the tri tip from the grill and rest for 10 minutes.
  4. Open the sear slide, and increase temperature to 450°F. Sear the steak 2 minutes per side, over open flames. Remove from grill, rest on a cutting board for 10 minutes, then slice against the grain and cut into bite-size pieces for nachos.
  5. Meanwhile, remove vegetables from the smoking cabinet and transfer to a blender or food processor. Add lime juice, vinegar, cilantro, and cumin. Blend well, then season with additional salt and pepper, if desired.
  6. Set up nacho assembly station, then layer ingredients in a large cast iron skillet: tortilla chips, cheese, tri tip, bell pepper, onion, jalapeño, cheese then repeat another layer. Transfer to grill and cook for 10 to 15 minutes, until cheese has melted and edges begin to bubble. Remove from grill and add salsa verde, avocado, tomato, cilantro, and sour cream. Serve hot.

Special Tools

  • Aluminum Foil
  • Cast Iron Skillet
  • Cutting Board
  • Food Processor
  • Metal Sheet Tray

Diet Info

  • Flexible Dieting

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