BobBrisket
Moderator
Can't say I've ever made meat or chicken slimy.
I'm not looking to totally take away the flavor of the meat. Considering you get surface flavor from a Tri Tip in every bite (Unlike a thicker cut), for me, this combination worked well.
I was nervous yesterday thinking that I farked up six Tri Tips, but didn't need to be.
Chicken will get that way with a long marinade in an acid. I couldn't tell you if beef, pork will get that way cause I've never really used an acid based marinade on those cuts unless it was a quick marinade or something used as a mop/baste.