View Full Version : Balsamic marinated tritip
beercuer
04-10-2013, 09:46 PM
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.
http://i918.photobucket.com/albums/ad21/beercuer/tritiptacos_mesqlump_zps2600b870.jpg
Marinated the roast with light olive oil, aged balsamic vinegar, and coarse S&P
http://i918.photobucket.com/albums/ad21/beercuer/tritiptacos_roastmarinade_zps54bd547c.jpg
On to the pit from start to finish
http://i918.photobucket.com/albums/ad21/beercuer/tritiptacos_roaststart_zps676e2079.jpg
http://i918.photobucket.com/albums/ad21/beercuer/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.
http://i918.photobucket.com/albums/ad21/beercuer/tritiptacos_sliced_zps6ed7cf0f.jpg
Big Bears BBQ
04-10-2013, 09:51 PM
I'd like some of that right now ...................
Chezmatt
04-11-2013, 12:27 AM
The bark on that looks amazing.
BBQdisciple
04-11-2013, 12:37 AM
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.
beercuer
04-11-2013, 12:44 AM
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!
Phubar
04-11-2013, 02:27 AM
PerPhect!
chicagokp
04-11-2013, 06:35 AM
Plate please?
DerHusker
04-11-2013, 08:09 AM
That looks fantastic. Can you give some additional details for the marinate?
popeye
04-11-2013, 08:18 AM
That looks fantastic. Can you give some additional details for the marinate?
yes please do
CharredApron
04-11-2013, 08:22 AM
Super job. I like to marinate them in Italian dressing as well. Great cut of meat.
jed
beercuer
04-11-2013, 08:33 AM
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. :-D
Wampus
04-11-2013, 08:51 AM
DAYUM....that looks incredible.
I HATE that I can't find tri tip around here more readily. :mmph:
DerHusker
04-11-2013, 08:51 AM
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
So no bag or plastic wrap and just eye ball everything. Got it and thanks.
El Ropo
04-11-2013, 10:02 AM
It's not overcooked. That is a huge plus!
I cry when I see pics of overcooked beef. That looks wonderful.
JandJbuidasmoker
04-11-2013, 10:04 AM
Simply Amazing!!! Man, I want some of that!!
fingerlickin'
04-11-2013, 11:24 AM
That looks out of sight! :thumb:
firefighter4634
04-11-2013, 11:30 AM
Damm, now that looks really good. Making me hungry!
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