NINJA WOODFIRE GRILL REVERSE SEARED TRI TIP ROAST! Ninja Woodfire Grill Recipes!

[@CookingWithCJ]

To learn more about or purchase the Ninja Woodfire Grill: ninjakitchen.pxf.io/ZdAqqK Use code COOKINGWITHCJ40 at checkout to save $40. Code good for OG701 model until 1/1/23. ThermoPro TempSpike Thermometer: www.amazon.com/gp/mpc/A2F2FLIRSUF1UR?maas=maas_adg_4DB2D4848E95FEE7F8C446D1BDA603C5_afap_abs&ref_=aa_maas&tag=maas Use code 20AACEQ960 for 20% off.

[@timothybinford61]

I'm debating about buying the oven now geez keep spending my money.

[@futrfromundertherock4917]

got my WFG a month ago, using kona pellets (apple) and so far, ALL of CJ's videos have been bangers, even the chuck roast! thank you for getting right into the cook. i've had enough of the "food bloggers" that have the TL;DR life story first.

[@CookingWithCJ]

Thanks for checking it out. Cheers

[@AMC401]

Ok, gunna give this a try today

[@CookingWithCJ]

Right on!

[@ranm1ac]

I understand the “cook to desired temp”. However it is nice to know when to plan to start your cook. Is it a 4 hour smoke or an hour. It just helps to plan your dinner, not when to take it off. Love your videos!

[@CookingWithCJ]

You’re right! Going to work it into future video.

[@rhymeoftheancients]

Tri tip... I'm all in! Have a great week CJ! Thank you for making my salivary glands salivate nearly every time! I'm sure many of us wish we could taste test all the goodness 👍

[@CookingWithCJ]

Thank you!

[@donrossow2707]

Perfect cook. Follow CJs instructions. I used instead salt and pepper topped with CJs West Coast Shake. Turned out perfect. Seasoning with what you have & like. Follow his cutting instructions as well. ❤

[@CookingWithCJ]

Thank you!!

[@JoshandBabe]

I agree, always cook to internal temps folks. Looked good brother. Nice cook.

[@CookingWithCJ]

Thanks brother! Miss you guys!

[@TheLisaDeesDelightsShow]

I’m here taking notes again 😋😋

[@EHBKlyn13]

Same😂

[@CookingWithCJ]

Thank you!! ❤️

[@kathleenlang7436]

Since the new Ninja Oven goes to 700 degrees, would we turn it up that high to sear? Enjoying your videos, gonna order the temperature probes.

[@CookingWithCJ]

Give it a try, I haven’t tried to sear in there before.

[@dwaynewladyka577]

I love how that tri tip turned out. Looks awesome. Cheers, CJ! 👍👍✌️

[@CookingWithCJ]

Cheers brother!

[@8Casimir]

Great videos. Can you do a comparison video of your meat of choice between the ninja woodfire and one of your other grills/smokers

[@CookingWithCJ]

Thank you! I’ll work on it

[@CookingwithStephennJacklyn]

Heck yeah CJ ....That is perfection and you know that char is where the flavor is at. Cheers 🍻

[@CookingWithCJ]

Hey brother!! Cheers!

[@sylviakapaona7104]

What kind of pellets did you use?

[@EverettBBQ]

Outstanding cook, CJ. That Tr-Tip had the juice factor in full effect my man! 😎 Bravo, sir!!! 👏

[@CookingWithCJ]

Thanks brother

[@user-cx4bj7kx5g]

I just upset your recipe for tri tip. It was the best I have ever had. Thank you.

[@CookingWithCJ]

Love it! Thanks!

[@needmango]

What’s the best way to sear? Hi grill, max broil, or air crisp?

[@usmarine0352]

Two things: 1.) I know you don't cook to time you cook to temp but you could say how long it took you to give folks an idea of how long it takes. If you say it took you an hour than most people should be about the same despite elevation, ambient temperature, everything else. It would be nice to know if this is something that takes an hour or 4 hours. 2.) I've watched a quite a few of your videos (you are mostly the reason I bought the Ninja Woodfire Grill) and I don't recall you every saying what flavor smoke pellets you use when you're cooking. That would be nice to know for each food too. I checked the links below your video and didn't see if you used Hickory, Apple, or what for this. Thanks for making all of this great content!

[@CookingWithCJ]

You’re right on the timing, in my newer videos, I say how long stuff takes. And I usually just use a blend pellet for all my cooks. I don’t really go away from it, pit boss, jealous devil, etc… I don’t have affiliations with any pellet companies so I don’t put links for them. Thanks!

[@usmarine0352]

That's awesome. Thanks for replying man. I will be buying your 2 online E-books. You've helped train so many home chefs. @@CookingWithCJ

[@iamme4494]

Is the Tri tip keto friendly?

[@LisaRothstein]

Love your channel. I've got a 3.5 lb tritip smoking on the deck right now! Wish me luck! I don't yet have a thermometer (don't love the one that came with the grill, I want a wireless one and will buy from your link) but having done reverse sear in the oven at 250 I usually go 45-55 m for a cut this size so that's what I'm doing here. Fingers crossed

[@CookingWithCJ]

Hope it turned out great.

[@Aeroguy-ob9eb]

I have the pro, but I use the TempSpike. The built-in probe on the pro does not have a Bluetooth app (that I'm aware of) so I have to keep going out back to check the temp. With the TempSpike I can monitor from the phone.

[@CookingWithCJ]

Yeah they don’t have Bluetooth on the ninja yet. I hope they figure that out soon.

[@TheBeardedItalian]

Excellent brother!! 🍻

[@CookingWithCJ]

Thanks brother!!

[@2Wheels_NYC]

Thank you about the cooking time comment! Everyone should have a proper cooking thermometer!

[@CookingWithCJ]

Yessir! Thank you!

[@69tonit]

Looks so good but I love my meat blue rare. What would the temp. setting be for that?

[@CookingWithCJ]

Same temp, just pull it earlier

[@peterc504]

That looks sooo good. Im tempted to buy this but Im trash at smoking!! Something always goes wrong lol

[@CookingWithCJ]

Lol! This is a great beginner “smoker”

[@daricelynn1]

Peter you need to get a Ninja Woodfire. My husband had never smoked anything until I bought him the Ninja and he now smokes all the time. Follow CJs recipes and you will not go wrong!

[@karenhadden4980]

Yum!

[@CookingWithCJ]

Thank you!

[@onedelish]

nice

[@CookingWithCJ]

Thank you!!

[@verndowdy9389]

what kind of knife is that?

[@CookingWithCJ]

Dalstrong Shadow Black Pit Master Knife: dalstrong.com/collections/shadow-black-series/products/shadow-black-series-9-bbq-pitmaster-knife?ref=4078937.d1b6297

[@melodyosborne7699]

Damn, that looks good😋

[@CookingWithCJ]

Thank you! ❤️

[@aaasports9898]

You should have a special 100K cocktail too man!

[@CookingWithCJ]

Definitely

[@Cre8tiveOne66]

CJ, how accurate is the wireless temperature probe?

[@CookingWithCJ]

Very accurate. I treated up against my other thermometers and it’s right on with them.

[@user-yb9lc5ds8r]

Hi CJ, I love all of your videos. I just got my NWG Pro and have used it a few times but now I'm getting ballsy and got a Picanha. I'd love to do it as a roast. Do you plan on doing a video on this please?

[@CookingWithCJ]

I would probably do it the same was as I did the TriTip

[@CookingWithCJ]

Thank you!

[@user-yb9lc5ds8r]

That's exactly what I did and it turned out amazing! @@CookingWithCJ

[@user-cc9gv9cs3x]

I wish you would always put the recipe for what you are making in your links

[@Eatmydick666]

Ain’t nobody got time for that

[@tabortooth11]

Mannnnn…. Salivating as you cut both ends!!! Soooo juicy!!! Yum!!!

[@CookingWithCJ]

Thank you! ❤️

[@cottontaylor426]

Excelente y

[@CookingWithCJ]

Thank you

[@michaelroberts5111]

Come on big fella😋😋

[@CookingWithCJ]

👊🏻👊🏻

[@radenawinsbury1562]

So I did that. The pellets ignited. Then didn't stay lit. So hardly got any smoke. There is only about 5 or 6 pellets that have a char on them. I tried to get the ignite feature to reignite. But it wouldn't do it.

[@CookingWithCJ]

Usually pressing the woodfire button and holding for a few seconds will fire them up. If not, try to change out the pellets, maybe there is too much moisture in them.

[@radenawinsbury1562]

@@CookingWithCJWell according to YOUR video when put on the smoker setting your not suppose to hit the woodfire button. There is not too much moisture in in your pellets.

[@CookingWithCJ]

@@radenawinsbury1562 yes it’s is an older video. I’ve since learned that you can press and hold the Woodfire button again for a few seconds and it reignites the pellets. You’ll see that flame icon flash a couple times.

[@bunnyfira3211]

Sorry if this is a dumb question CJ. But is it fat side up or down in the smoker?

[@CookingWithCJ]

Fat side towards the heat. So in the Woodfire, fat side up.

[@scotbarlow213]

I assume you can do this with the indoor grill as well right?

[@CookingWithCJ]

Yeah for sure

[@brianthurow616]

excuse me sir I bake oven meat oven all the time I have been learning no meat thermometer ? but a personal question

[@brianthurow616]

im scared cause im disabled

[@CookingWithCJ]

I like using the thermometer for accuracy and it helps when explaining my recipes.

[@EpicConspiracy]

Is the cooking space on this bigger than the XL grill or is it the same?

[@CookingWithCJ]

It’s a little bit bigger

[@timothybinford61]

Dude how long is it gonna take to cook? LOL just joking😂 Bought a ninja woodfire grill because of your videos. Never thought I would use something l like this always was a stick burner bbq competitor but older I get easier I like things and for small cooking for 1 or 2 people this works good and much better smoke flavor than pellet grill which I find not smokey enough. Closest thing I have tried next to a stick burner!

[@CookingWithCJ]

Lol! Thanks! Ya I’m with ya on using this. But it definitely had a place out there.

[@Grasseaterssuck]

Not too shabby CJ. I'm guessing 45 minutes in cook time, do I win ?

[@CookingWithCJ]

A solid 47 min….

[@NotAnotherGrill]

Loving all these ninja vids. Is there anything this 'lil guy can't cook?!

[@CookingWithCJ]

I’m trying to push the limits on it for sure!

[@blubrown21]

Have you tried using non ninja wood yet?

[@CookingWithCJ]

Yeah, any food safe pellets work.

[@blubrown21]

@@CookingWithCJ you the man bro great channel!!

[@user-sr5xg8pv7o]

Привет ! Сколько стоит

[@CookingWithCJ]

Thanks for watching

[@kenolstad9507]

Should always give an "approximate" time to cook the meat, even with plenty of disclaimers. That's a big component of what any "recipe" gives us.

[@bowlzie88]

It's good to know approximately how much time needs to be dedicated to a cook.

[@MrStandana]

that isn't a boning knife, it's a fillet knife

[@CookingWithCJ]

whatever

[@stevetait8878]

Dude, I hope you read this. I really enjoy your videos. My wife and I are waiting for our Ninja Wood Fire Grill to get here in the next couple of days. But...>>> LISTEN TO ME. You cannot "reverse sear" a piece of meat. Literally!!! If you did then you would actually be taking the searing stripes OFF! You can LATE SEAR the meat. Which is, if fact, what you are doing. You gotta start calling it for what it is >>> LATE SEARING

[@blinkyschannel]

Lol, You're fighting a lost cause, reverse sear just sounds better

[@CookingWithCJ]

I understand what you are saying. But it’s a come culinary term that people are able to understand. Kind of like Dry Brining, it’s an oxymoron, but it’s more common to use it.