Troutman65's tri-tip Marinade * Updated w Grilling instr.*
Ok folks. Many requests for this.
I do make my own sauces but when It tastes this good out of the bottle why spend all that time when you can be enjoying yourself doing somthing else.
1 bottle Soy Vay very teriyaki sauce. 22 oz.
1 bottle Stubbb's spicy Bar-B-Q Sauce. 18oz.
These store bought sauces are very good. Each super market will have differant BBQ sauce selection. I have tryed mixing alot of sauces together and I found this combo works great for tri-tip.
Take 1 tri-tip 2 1/2 to 3 lbs
Put tri-tip in one gallon size zip lock type bag.
Pour in a mesuring cup 1/2 bottle of the Soy Vay sauce. 11 oz.
Pour that into the zip lock bag with the tri-tip.
pour in a mesuring cup 1/2 bottle Stubb's spicy Bar-B-Q Sauce 8oz.
Close the bag very good. Then I squeese the tri-tip and bag to mix sauces together for a min. or so. You might want to put another bag around this to make sure it don't leak in your frig.
I put into the frig. and let it set. Every day I will pick up the bag and mix it again and turn the tri-tip on the other side.
You can marinate up to the date on the meat package says its good to when you buy the meat.I ended up marinating for 5 days. You want to put the meat in the coldest place in you referif you do it that long.
You can also marinate the meat say for 3 days and then freeze it in a freezer type plastic bag. When your ready to BBQ, just pull out the frozen tri-tip w/ sauce out the night before you BBQ.
I hope you enjoy this sauce as much as I do.
I will post later on how I BBQ tri-tips so they come out so good.
Thanks for all the nice complements
Troutman65
Ok , I perfer charcoal bbqing on a 22'' Webber Kettle BBQ.
What I do is grill using the indirect method. I stack the coals all to one side of the kettle. I use alot of coals . 3/4 of a small bag. I let them ash over then I put the Tri-Tip on the grill and over the hot spot to sear the meat. I do this to seal in the juices of the meat. The fire will flair up thats ok. Turn the meat a few times. This process takes 3 or 4 min. After that I put the Tri-tip off to the cool side of the grill and I put the lid on the bbq. I let the tri-tip grill with the fat side up. This lets the flavoring drip into the meat. Any left over sauce I put into a heat proof bowl and will dip the tri-tip into the sauce a number of times during the cooking process untill all the sauce is gone. I leave the tri-tip cooking between 45 min. to an hour and a half. It depends on on how large the tri-tip is and how hot the fire is. I like to slow cook my tri-tip. I use a meat thermonter to check the temp. When the meat reaches 140* I take it off. I let it rest for 5 to 8 min. This lets the juices redistrubite in the meat. If you don't let it rest and just cut into the meat , all the juices will run out of it. Not good. I cut the tri-tip at an angle and into thin strips.
Propane grilling instructions will follow.
Troutman65
Ok , Propane grilling tri-tip. I get the grill hot . Sear the meat for a few min. Most Propane grills have some kind of rack in the lid of the grill. Thats where you want to put the tri-tip to slow cook . After you sear the meat turn the burners onto low . This method works good if you have the racks in the lid . If there is no racks in your propane grill you can sear the meat on the grill and put it in the oven at 325* and do it that way. It comes out good in the oven too. Just maks sure the meat gets to between 135* and 140 * for med rare in the center of the tri-tip. The ends will be a more well done . If you don't like it that rare then you can cook it til temp reaches 155* till 160*. I personally dont care for my tri-tip to be well done.
I hope this helps everyone out and I hope you all enjoy this at home with your familys.
God bless
Patrick, TM65 Grillin & Chillin
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