Chef Evan LeRoy’s Smoked and Grilled Tri-Tip & Wild Boar Tenderloin

Chef Evan LeRoy’s go-to menu for hosting a dinner party

Chef Evan LeRoy’s reputation precedes him - #2 on Texas Monthly’s coveted Top 50 Barbecue Joints in 2025 (#5 in 2021), James Beard semifinalist (Best Chef: Texas, 2025), and a Michelin star (2024) to boot (and many more beyond these listed).

We worked with Evan and his lovely wife, Lindsey, to develop their custom kitchen island, consisting of the following Obra-modules & components: Hybrid Shelves, Deep Drawers, Custom Inserts, Open Shelf, Hardwood Butcher-Block Counter Top, Wheels

We requested a basic recipe to feature their custom Obra Island, and instead, Evan & Lindsey threw us a good ol’ fashioned neighborhood BBQ - talk about Texas hospitality!

See our the cooking & download Evan’s recipe below!

Chef Evan LeRoy’s custom Obra Kitchen Island

• Ingredients

  Smoked and Grilled Tri-Tip & WIld Boar Tenderloin

  • 1 whole tri tip; fat trimmed to 1/4” (approx. 2-3 lbs)

  • 1 wild boar tenderloin; trimmed of all sinew (approx. 1lb)

  • Kosher salt, fresh cracked black pepper OR your favorite BBQ rub

  Grilled Potatoes

  • 2lb medium yukon gold potatoes

  • Kosher salt & fresh cracked black pepper

  • 1 C. extra virgin olive oil

  • 2 sprigs fresh rosemary; picked & chopped

  • 3 sprigs fresh thyme; picked & chopped

  • flaky sea salt

  Blood Orange & Radish Salad w/ Cheese

  • 1 head fresh green leaf lettuce; washed, dried, & cut into slightly larger than bite-sized pieces

  • 1 bunch radish greens; picked, washed & dried

  • 1 bunch radishes; sliced thinly

  • 2 blood oranges; segmented, juice saved

  • 2 sprigs fresh thyme; picked & chopped

  • 1/2 oz dijon mustard

  • 4 oz cheese; sliced thinly

  • 4 oz extra virgin olive oil

  • 1 oz red wine vinegar

  • 1 oz lemon juice

  • Kosher salt & fresh cracked black pepper

  Fresno Garlic Butter

  • 1 C. unsalted butter (2 sticks); softened at room temp. for a few hours

  • 1/2 oz cheese; grated

  • 4 fresno chiles; charred, steamed, peeled & diced

  • 1 clove garlic; grated

  • Kosher salt & fresh cracked black pepper

• Directions

  Smoked and Grilled Tri-Tip & WIld Boar Tenderloin

  1. Prepare a kettle grill with one chimney full of hot coals on one side and none on the other. Season the tri tip and tenderloin heavily with salt and pepper or your favorite bbq rub. Place two wood chunks on top of the coals and place the tri tip (fat side up) and wild boar tenderloin on the side of the grill with no coals. Set both the bottom and top dampers on the grill to half open. 

  2. Smoke the meats at 275-300 degrees for about 20-30 minutes and remove the wild boar tenderloin from the grill once the its internal temperature hits 135-140 degrees checked with a probe thermometer. Rotate the tri tip so the other side is closer to the fire and cook for another 15-20 minutes or until the internal temperature reads 130 degrees. Rest both meats for about 15-20 minutes at ambient temperature.

  3. While the meats are resting, add a few more coals to the grill. Once the new coals have become orange and ashy, grill the rested meats directly over the coals to sear them for 1-2 minutes per side. Remove them from the grill and rest again briefly before carving and serving.

  Grilled Potatoes

  1. Place the potatoes whole into a medium sized pot and cover them with cold water. Add a few large pinches of salt and turn the heat onto high. Once the water begins to simmer, adjust the heat to low and cook the potatoes until they are just tender when pierced with a knife, about 15-20 minutes.

  2. Strain them and allow the potatoes to cool at ambient temperature, about 30 minutes. Once cooled, cut the potatoes in half lengthwise, so they have a lot of surface area exposed.

  3. Toss the potatoes with half of the olive oil and grill over high heat to char them slightly. Once grilled, toss them again with the other half of the olive oil, and season them with pepper, chopped herbs, and flaky sea salt.

  Blood Orange & Radish Salad w/ Cheese

  1. In a mixing bowl, combine the juice of the blood oranges, thyme, dijon, olive oil, vinegar, lemon juice, a heavy pinch of kosher salt, and a few grinds of pepper. Whisk to bring together.

  2. Mix in the greens, radishes, and orange segments. Mix lightly but make sure to coat all leaves with dressing. Plate the salad and finish with cheese on top.

  Fresno Garlic Butter

  1. Combine all ingredients in a small mixing bowl and season with salt and pepper. Serve room temp and spreadable with warm bread.

Read more about our collaboration & install with Chef Evan LeRoy on the Obra Elements page. Check out our Input Form to begin designing your custom kitchen island & let’s build it!

Thanks again to Evan and Lindsey for this amazing collaboration!