Ross in Ventura
is One Chatty Farker
I saw a post of PatioDaddio's and here is what I thought would work.
http://www.utahbbq.org/viewtopic.php?f=19&t=2774
1 1/2 T Richard's Holy Smokin Chipotle, 1T Better Than Bullion, 2 T Mustard, 1/4 C Worcestershire Sauce.
Mixed it to a Schmear
Schmeared on to a Tri-Tip and into the Fridge over night. I had to do another Tri-Tip this afternoon when I found out we were having company for dinner, it marinated for two hours.
The one on the right marinated overnight.
Grilled for 3-min. rotated 45* for 3-min.
The same on the other side.
Onto a raised grid for 20-min. a side @ 325*
Internal Temp. @ 127* rested for 15-min. served with Potatoes and salad.
This is the best and most flavorful Tri-Tip that I have grilled to date.
Ross
http://www.utahbbq.org/viewtopic.php?f=19&t=2774
1 1/2 T Richard's Holy Smokin Chipotle, 1T Better Than Bullion, 2 T Mustard, 1/4 C Worcestershire Sauce.
Mixed it to a Schmear
Schmeared on to a Tri-Tip and into the Fridge over night. I had to do another Tri-Tip this afternoon when I found out we were having company for dinner, it marinated for two hours.
The one on the right marinated overnight.
Grilled for 3-min. rotated 45* for 3-min.
The same on the other side.
Onto a raised grid for 20-min. a side @ 325*
Internal Temp. @ 127* rested for 15-min. served with Potatoes and salad.
This is the best and most flavorful Tri-Tip that I have grilled to date.
Ross
