Author Topic: Tri Tip  (Read 6915 times)

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Offline Ron S

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Tri Tip
« on: April 11, 2005, 08:57:45 PM »
Thanks to you guys in Cali for bringing this cut into the spotlight

Here's my take on it

The marinade:

diced fresh garlic
pepper
little salt
dried rosemary
shiraz wine

never exact...fly with it. ziplock or vac seal for a day or two

pull out of marinade, hit with garlic salt & pepper


start a fire of red oak, burn to almost coals - pretty hot, cover  keep turning and bring to internal of 125 130 ish, pull off grill

cover with foil, let set 15 mins

slice thin across grain

serve w/ a sour cream/dijon mustard/horseradish sauce


AWESOME

Offline QnBrew

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Tri Tip
« Reply #1 on: April 12, 2005, 07:02:32 AM »
I've tried Tri-Tip several ways with varying results.  This sounds good, gonna give it a try. :)

Offline Fire-it-Up

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Tri Tip
« Reply #2 on: April 12, 2005, 08:41:12 AM »
Might have to give that a try, sounds like a winner.

Offline Ron S

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Tri Tip
« Reply #3 on: April 12, 2005, 08:43:46 AM »
Real tender - cut it with a fork      and super flavorful

leftovers (if any) are great on a crusty roll with course mustard

Offline Big D

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Tri Tip
« Reply #4 on: May 21, 2005, 05:38:35 PM »
Hey guys, a Cali tip for tri-tip. Try a marinade of "Chaka's" sauce. The usuall, zip bag overnight or as long as you can. My other is of course marinade of worsch- wores- well you know that whatsinhere sauce and after an overnight soak, rub it down with Bill's Texas BBQ Rub all over. And no matter how you cook it, low and slow, or kinda quick after work for dinner, its always tasty.