Tri Tip Marinade
Ways to marinate tri tip — cherry bourbon tri tip, smoked tri tip sliders, Sunday tri tip, and BBQ tri tip on a gas grill for weekend cookouts.
★ dinner
dinnerIngredients
- 2 lbs Tri-Tip
- 1 cup Cherry Bourbon
- 1/2 cup Olive Oil
- 3 tbsp Worcestershire Sauce
- 1/2 cup BBQ Rub
Instructions
- 1Marinate Tri Tip in bourbon, olive oil, Worcestershire sauce, and 2 tablespoons of the bbq rub for at least an hour (overnight recommended)
- 2Take Tri Tip out of marinade and pat dry
- 3Rub the tri tip thoroughly with the remaining rub
- 4Start a charcoal grill with 1 chimney of coals and place coals to 1 side of the grill
- 5Place the tri tip on the cool/indirect heat side and cook until 105-110 internal
- 6Move tri tip to the hot side and sear both sides until 135 internal
- 7Remove from heat, wrap in foil and rest for minimum 10 minutes
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Open in Pepper →A Good Marinade Makes Tri Tip Sing
Tri tip is a lean cut with a lot of beef flavor, and a few hours in a marinade is what keeps it juicy from the edge all the way to the middle. It's the roast you can slice thin and feed a crowd with, without buying an expensive cut.
Cooks on Pepper reach for this collection when the family's coming over on a Saturday, when the grill's already going, or when they want to get dinner started in the morning and let it sit all day.
Every recipe here is built around tri tip: Cherry Bourbon Marinated Tri Tip, Smoked Tri Tip sliders with apple juice and beef rub, Sunday Tri Tip, and a simple BBQ tri tip on a gas grill with salt, black pepper, and garlic powder.
Quick Tips
- 1
Marinate at least 4 hours
Give tri tip 4 to 8 hours in the bag, turning it once so both sides sit in the liquid. Overnight is fine, but pull it out 30 minutes before cooking.
- 2
Trim the fat cap thin
Leave about 1/4 inch of fat on top so it bastes the meat, and cut off the silvery membrane underneath so the marinade can soak in.
- 3
Sear then cook indirect
Sear 3 to 4 minutes per side over high heat, then move it to the cooler side of the grill until it hits 130 to 135°F for medium-rare.
- 4
Slice against the grain
Rest the roast 10 minutes, then find where the grain changes direction, cut the tri tip in two at that line, and slice each piece thin across the fibers.
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