Tri Tip

Marinated a Tri Tip for 8 hours before introducing it to the grill.
 
Marinating Sauce
 
1/3 Cup gravy master
1/3 Cup soy sauce
1/3 Cup water
1/4 Cup olive oil
1/3 Cup red wine vinegar
1/3 Cup lemon juice
Three cloves of garlic crushed in garlic press
1/2 Small onion crushed in garlic press
1/2Tbs Garlic salt
1/2 Tsp Ground ginger
Mix well with mixer, put meat in gallon zip lock bag with marinade for 6-8 hours, turning occasionally.
 
After marinated and resting.
 

 
Meets Mr. Grill
 

 
Final rest.
 

 
Sides are Rotini with broccoli & spinach in roasted garlic olive oil and good old corn.
 

 

Looks fantastic as always, John. 

I've missed getting to work and seeing what my plates can hold.  Keep up the good work.

excellent John. all I have to ofer is hot dogs

Growing up in California, grilled tri-tip was what we considered BBQ. Yours is a perfect example. None of that over-cooked gray pot-roasty brisket. We liked our vegetables crisp, bought earlier in the day at the Farmer's Market.

Thanks for the inspiration, as I saw my first tri-tip in over 10 years for sale at the store.

mark

Yum, John!  That IS California grilling.

High heat?

Direct heat?

Time?

Looks excellent.

That is mouth watering!

It looks great ... better tahn anything I'd ever had on the road in SoCal.

Gregg, you've never been to Santa Maria?

 

John, that is done to perfection! Looks delicious!

mar52


Yum, John!  That IS California grilling.

High heat?

Direct heat?

Time?

Looks excellent.

 
Hi Mar, High direct heat for about 5-6 minutes per side and let rest for another 5 minutes or so.

Thanks, John.

This thread should now be in the Fast Food Forum!

Yummo, John. You the man! I love your work!

I still don't know what "tri-tip" is.

http://en.wikipedia.org/wiki/Tri_tip

Thankyou F-aka-B, duh on me I should have done the leg work.

mar52


Gregg, you've never been to Santa Maria?

I've been to Santa Maria. I don't care at all for what they call barbeque.

John,

I wish I could think of something more original, but all I can say is that you have made another fine-looking and obviously great-tasting meal.  Thanks so much for sharing this with us.

Michael Hoffman

mar52


Gregg, you've never been to Santa Maria?

I've been to Santa Maria. I don't care at all for what they call barbeque.

I concur. 

Sometimes they overcook it.  It can then be used to resole shoes.

But if done right....


ahhhhhhhhh

Sorry John et al but that doesn't look like a Calif. Santa Maria Tri-Tip.  Those aren't marinaded. They are seasoned and then grilled with direct heat, preferably over oak.

Don't take me wrong, it looks great and very eatable. Just not Santa Maria style.

What to say???


Thanks John!!!! :~)
Joe