Balsamic marinated tritip

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beercuer

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Greetings again all.

Like many of you, I am a huge fan of tritip. May I first present my "chunk o' lump" method (mesquite), and I cooked indirect.

tritiptacos_mesqlump_zps2600b870.jpg


Marinated the roast with light olive oil, aged balsamic vinegar, and coarse S&P

tritiptacos_roastmarinade_zps54bd547c.jpg


On to the pit from start to finish

tritiptacos_roaststart_zps676e2079.jpg


tritiptacos_roastfinish_zpsae9f753c.jpg


And of coarse the sliced up pic. More than met the approval of my taste buds. I look to incorporate the leftovers into my hot tacos. Nuttin' like tritip tacos either.

tritiptacos_sliced_zps6ed7cf0f.jpg
 
incredibly gorgeous. May I say that this is how I marinate my grocery labeled "London Broils" then cook them like a sirloin. balsamic and olive oil have an effect on thick beef I believe is spiritual.
 
BBQdisciple said:
incredibly gorgeous. May I say that this is how I marinate my grocery labeled "London Broils" then cook them like a sirloin. balsamic and olive oil have an effect on thick beef I believe is spiritual.
Click to expand...

Thanks guys!

And Amen. Yes, definitely something extra special about such marinade. I, too, luv the "London Broils"-- superb flavor!
 
DerHusker said:
That looks fantastic. Can you give some additional details for the marinate?
Click to expand...

Thanks again, everyone!

DerHusker and Popeye, the way I do it is begin with a good rub down of light (not EVOO) olive oil. Then I pour a little aged balsamic vinegar over that (don't need too much since the stuff is expensive), and roll it around on the marinating plate to work it in a little bit. Lastly I hit it with kosher salt and coarse ground pepper. 45 minutes is enough time to produce the desired effect, but it's certainly okay to go several hours if desired. I also pour the excess marinade from the plate over the roast when I place it on the cooking grate. :-D
 
Last edited:
beercuer said:
Thanks again, everyone!

DerHusker and Popeye, the way I do it is begin with a good rub down of light (not EVOO) olive oil. Then I pour a little aged balsamic vinegar over that (don't need too much since the stuff is expensive), and roll it around on the marinating plate to work it in a little bit. Lastly I hit it with kosher salt and coarse ground pepper. 45 minutes is enough time to produce the desired effect, but it's certainly okay to go several hours if desired. I also pour the excess marinade from the plate over the roast when I place it on the cooking grate. :-D
Click to expand...

So no bag or plastic wrap and just eye ball everything. Got it and thanks.
 
It's not overcooked. That is a huge plus!

I cry when I see pics of overcooked beef. That looks wonderful.
 
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