GoFrogs91 Posted September 29, 2014 Report Posted September 29, 2014 I had never eaten a Tri Tip before this year, but have tried my hand at several in the last few months. I came across this marinade recently and have received rave reviews from friends and family after cooking it a couple of times. The original recipe calls for lemon juice, but I substituted lime and like it better. Grill setup: Main grill indirect at 200-210 degrees F with a red oak chunk to get some smoke. Tri Tip ready to go on with red oak chunk in the front. I lit the fire in the back of the fire box, so the meat isn't getting direct heat. When the KK had stabilized, I added the red oak chunk to the fire and placed the lower and main grills in the cooker and added the meat to the front of the grill. I pulled it off at 110 degrees internal (took about 50 min) and removed the main grill. I opened the vents and let the dragon breathe to 500 F and back onto the lower grill in order to get a char. CAUTION - get some fire resistant gloves for this part or pay the price. Pulled off at about 130 F to rest. Ended up between med rare and med. the marinade and the smoke makes it fantastic. Ingredients 1 cup lime juice 1 cup soybean oil 1/2 cup white sugar 1/2 cup soy sauce 1/2 cup black pepper 1/2 cup garlic salt (recommended: Lawry's) 1/2 cup chopped garlic 1/2 cup chopped dried onions 2 (4-pound) tri-tips, trimmed Directions To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours. 4
rwalters Posted September 29, 2014 Report Posted September 29, 2014 Love tri-tip, and LOVE the way you cooked it. Nicely done buddy
dstr8 Posted September 30, 2014 Report Posted September 30, 2014 Great looker tri-tip. Big tri-tip fan here too and IMHO, per the original Santa Maria style tri-tips, red oak makes it. Although I tend to not use marinades I will give your marinade recipe a try next time we do a tri-tip.
dozer996 Posted March 21, 2017 Report Posted March 21, 2017 Awesome cook, family and friends love it when I reverse sear a Tri Tip!!!!Can't beat itSent from my iPhone using Tapatalk Pro
Shuley Posted March 21, 2017 Report Posted March 21, 2017 I love tri tip- particularly for entertaining. Affordable, great flavor, tender when sliced right, not an all day affair, and a variety of donenesses- there are always kids or someone that wants medium or medium well meat. Awesome!Sent from my iPhone using Tapatalk
MacKenzie Posted March 21, 2017 Report Posted March 21, 2017 Fun video to watch and great results of that indirect cook.
Aussie Ora Posted March 22, 2017 Report Posted March 22, 2017 I had never eaten a Tri Tip before this year, but have tried my hand at several in the last few months. I came across this marinade recently and have received rave reviews from friends and family after cooking it a couple of times. The original recipe calls for lemon juice, but I substituted lime and like it better.Grill setup: Main grill indirect at 200-210 degrees F with a red oak chunk to get some smoke.Tri Tip ready to go on with red oak chunk in the front.I lit the fire in the back of the fire box, so the meat isn't getting direct heat. When the KK had stabilized, I added the red oak chunk to the fire and placed the lower and main grills in the cooker and added the meat to the front of the grill. I pulled it off at 110 degrees internal (took about 50 min) and removed the main grill. I opened the vents and let the dragon breathe to 500 F and back onto the lower grill in order to get a char. CAUTION - get some fire resistant gloves for this part or pay the price.Pulled off at about 130 F to rest. Ended up between med rare and med. the marinade and the smoke makes it fantastic.Ingredients1 cup lime juice1 cup soybean oil1/2 cup white sugar1/2 cup soy sauce1/2 cup black pepper1/2 cup garlic salt (recommended: Lawry's)1/2 cup chopped garlic1/2 cup chopped dried onions2 (4-pound) tri-tips, trimmedDirectionsTo make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours. Nice marinade will have to try it your cook looks terrific Outback Kamado Bar and Grill 1
Aussie Ora Posted March 22, 2017 Report Posted March 22, 2017 A few nights ago... Ran over your grate lol how did you manage thatOutback Kamado Bar and Grill
Steve M Posted March 22, 2017 Report Posted March 22, 2017 Good looking tritip and extra points for the video
mguerra Posted March 22, 2017 Report Posted March 22, 2017 I tried the ammonia in a plastic bag trick to clean my grate and had it laying in the driveway. I forgot it was out there and backed over it! And by the way, that ammonia thing didn't do jack, even after 4 or 5 days in the bag. I never clean my grates, just thought I would try it for something to do. I'm never trying to clean them again. Just a quick scrape with grill floss now and then, that's it. 4
dstr8 Posted March 22, 2017 Report Posted March 22, 2017 Did someone say "tri-tip"?! Michael, your tri-tip looks deelish! All right I guess this is a little sacrilege in here ... but last week I cooked a 100% grass fed and grass finished local tri-tip. If you're like me you be saying: 'Oh I bet that was one 'big jaw workout' :D. Which is the reason I decided to try the 6-hour at 130ºF cook ala sous vide. Salt, pepper and 1/2c BBQ sauce in the vac bag ... and g-damn if it didn't turn out tender, perfectly done and delicious. Worth doing again. 1
tony b Posted March 22, 2017 Report Posted March 22, 2017 (edited) 4 hours ago, mguerra said: I tried the ammonia in a plastic bag trick to clean my grate and had it laying in the driveway. I forgot it was out there and backed over it! And by the way, that ammonia thing didn't do jack, even after 4 or 5 days in the bag. I never clean my grates, just thought I would try it for something to do. I'm never trying to clean them again. Just a quick scrape with grill floss now and then, that's it. I was going to ask if adult beverages were involved, as is typical in such stories?? I'm in Doc's camp for my grates - nothing but grill floss. I will soak the rotisserie basket in PBW, but that's about it. Edited March 22, 2017 by tony b
tony b Posted March 23, 2017 Report Posted March 23, 2017 5 hours ago, mguerra said: No ethanol involved. Except maybe in the gas tank - LOL!
