Tri-Tip Tonight

Ross in Ventura

Ross in Ventura

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Picked up a 3.5 lb. Tri Tip and trimmed a lb. of fat off of it
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Marinaded for 5-hrs.
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Seared on the grill at 500* 90-sec. a side
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Other side
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Put on a raised grid at 325*
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Internal temp. 130* the foiled for 15-min
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This looks almost perfect
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Garlic Mashed Potatoes and Caesar Salad
Marinade:
1 1/2 C Apple Juice
1/4C Soy Sauce
3T Seasoned Salt
3T Molasses
2 1/2 T Lime Juice
1T Crushed Red Pepper
2t Worcestershire Sauce
1t Garlic Powder
1/4t Cayenne Pepper
1/4t Ground Ginger
This is similar to the recipe in Big Bob Gibson's BBQ Book

Ross
 
Oh man. That does it. Some day, some way, I am gonna get a chance to eat a really nice tri-tip like that. Great looking grub Ross.
 
Man I love tri tip , and Ross cooked it just the way I like it. Great job Ross.:cool:
 
Ross that's one fine meal their thanx for sharing great pron
 
swamprb said:
Nice job Ross! I've never seen one so fatty!
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Went to get some meatballs and bacon to make Moink Balls for a friends moms post funeral gatering and looked at the Tri tip on sale. Very fatty (Ralphs). i went to Vons and paid $.49 more a pound and got nice ones. Got one here at work smelling like heaven as I type. The buzzards (coworkers) are circling as I type. Put the Bovine Bold to test.
 
Dang nice job on the tri tip Ross. Just got home from work, sure wish there was some of that leftover in my fridge for dinner...
 
Very nice and thanks for posting the marinade recipe. Ever try Yoshida's? Since I started using it I have never gone back to home made.

Uncle Bud
 
Great looking tri! I prefer to sear at the end of the cook though.
 
RobKC said:
Great looking tri! I prefer to sear at the end of the cook though.
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I always say im going to do this...but always sear first. Can you tell a difference or....is it just a preference?
 
The main difference for me being that I can hit my desired point of caramelization and doneness at the same time. I do think the meat is a little more tender, too.
 
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