Here is what he came up with.Cooked my first Tri-tip Sunday on the Weber Kettle. It was almost 2 lbs, and I set it up for reverse sear. It was seasoned with Salt, cracked pepper, garlic powder and some crushed parsley flakes. My bride doesn't like anything smoky flavored, so I didn't use anything like Bovine bold but I wish I had! She didn't like it anyway, and I know it would have been better! Here is a couple pics. It was good, just not as good as I had anticipated. I just sliced off a cold piece from the leftover, and it seems to gotten a better taste on the second day. Kind of like smoked chicken does, as it hides in the dark fridge overnite!
"Slices of beef tri tip are marinated and grilled. This is a great easy summer barbeque idea!"
Ingredients:
1/4 cup soy sauce 1/4 cup olive oil 2 tablespoons water | 2 cloves garlic, peeled and chopped ground black pepper to taste 4 pounds beef tri tip, cut into 1/2 inch slices |
Directions:
| 1. | In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours. |
| 2. | Preheat an outdoor grill for high heat, and lightly oil grate. |
| 3. | Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade. |
