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Unread 04-10-2013, 10:46 PM   #1
beercuer
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Default Balsamic marinated tritip

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.



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



On to the pit from start to finish





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.

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Unread 04-10-2013, 10:51 PM   #2
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I'd like some of that right now ...................
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Unread 04-11-2013, 01:27 AM   #3
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The bark on that looks amazing.
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Unread 04-11-2013, 01:37 AM   #4
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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.
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Unread 04-11-2013, 01:44 AM   #5
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Quote:
Originally Posted by BBQdisciple View Post
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.
Thanks guys!

And Amen. Yes, definitely something extra special about such marinade. I, too, luv the "London Broils"-- superb flavor!
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Unread 04-11-2013, 03:27 AM   #6
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PerPhect!
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Unread 04-11-2013, 07:35 AM   #7
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Plate please?
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Unread 04-11-2013, 09:09 AM   #8
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That looks fantastic. Can you give some additional details for the marinate?
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Unread 04-11-2013, 09:18 AM   #9
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Quote:
Originally Posted by DerHusker View Post
That looks fantastic. Can you give some additional details for the marinate?
yes please do
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Unread 04-11-2013, 09:22 AM   #10
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Super job. I like to marinate them in Italian dressing as well. Great cut of meat.
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Unread 04-11-2013, 09:33 AM   #11
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Quote:
Originally Posted by DerHusker View Post
That looks fantastic. Can you give some additional details for the marinate?
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.
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Last edited by beercuer; 04-11-2013 at 09:35 AM.. Reason: include Popeye in the address
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Unread 04-11-2013, 09:51 AM   #12
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DAYUM....that looks incredible.


I HATE that I can't find tri tip around here more readily.
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Unread 04-11-2013, 09:51 AM   #13
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Quote:
Originally Posted by beercuer View Post
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.
So no bag or plastic wrap and just eye ball everything. Got it and thanks.
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Unread 04-11-2013, 11:02 AM   #14
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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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Unread 04-11-2013, 11:04 AM   #15
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Simply Amazing!!! Man, I want some of that!!
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