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#1
07-02-2008, 01:13 AM
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bbq tritip
Who makes the best tritip on the grill and how?
Also steak? I need some help for BBQing on 4th of july 
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2005 AT DG, Injen CAI, Injen Exhaust, Vinyl smoked tail lights, FSB,...and my best mod yet: Custom Engine-Spanner.
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#2
07-02-2008, 01:44 PM
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I have to say that my husband is the king of Tri tip bbq. First don't trim the fat off before cooking, some think you should but it never turns out as good if you do. We cook it over an oak fire, not everyone has that option and it's still good over other fires. Cook it slow, turning often. We never turn it with a fork, use tongs to keep from loosing juices. We just sprinkle it with SusieQ's Santa Maria style seasoning and keep pouring a little beer on it as it cooks. I grew up on Tri tip and my dad always cooked it the same way. We never cook it until its completely done, it needs to be pink inside because it keeps cooking. Usually 1hr to 1 1/4hr is good. Tri tip sandwiches the next day are awesome! good luck and happy fourth!!!
Lisa
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06 Lakeshore Slate 6mt coupe, prem., nav.,aero.,XM, splashguards, tint & clearbra, 02 Jeep Wrangler X, 1968 Pontiac GTO..Under Const.,2007 Dodge Charger SRT8, 2005 Ford F350 Crew Cab, 2006 Harley Davidson and a few other "toys".
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#3
07-02-2008, 05:37 PM
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CRIPES! Now I want tri-tip! I gotta stop coming to this part of 'Driver...
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"You've waged your War of Nerves, but You can't Crush the Kingdom" Pantera, 5 Minutes Alone 
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#4
07-02-2008, 08:08 PM
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Great thing about tri-tip is that it is very forgiveable if you overcook it.
Try this marinade recipe. It's a black marinade and is a knockoff of the Fred Steak that is famous in the bay area. http://en.wikibooks.org/wiki/Cookbook:Fred_Steak 1-1/2 Cup Brewed Coffee 1 Cup Red Wine 1/2 Cup Olive oil 2/2 Cup Molasses 3/3 Cup Balsamic vinegar 4/3 Cup Tamari Sauce 5/3 Cup Worcestershire Sauce 2 Tbsp Chili Powder 6 cloves Garlic This makes enough for 4 good size tri-tips. I put it all in the blender and give it a good spin. Place the steaks in a plastic zip top bag. Add marinade. Remove as much air from the bag as possible. Place in bottom section of refrigerator. I have had good results with 48-72 hours of marinade time. The steaks will be a very dark, almost black color. For grilling, I remove steaks from refrigerator 1 hour before. Turn steaks every 5 minutes until they hit 125 degrees for medium rare. Let rest at least 15 minutes. Slice thin against the grain. These are really good and the leftovers (make sure there is extra) make the fantastic sandwiches.
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