I am fairly new around here and unfortunately I do not have any "smoking" experience worth sharing (yet)... though I have been "grilling" for year's, and I see a lot of Tri Tip threads on SMF so I figured I would share a couple unique but easily replicated versions of my own T.T.!
If you like "Pesto" type sauces on your Italian food, most likely you will enjoy this Tri Tip Recipe:
Sound's a bit strange, but just give it a try... iffin' you don't like it I will personally come over and finish off the leftovers (within 100mi radius - lol)
Ingredients:
*1 Tri Tip, excess fat removed (can be grilled whole or cubed for kabobs)
*1 bunch fresh cilantro including stems
*1/2 bunch fresh basil, stems removed
*1/2 bunch fresh parsley, stems removed
*whole head of garlic, peeled (I love garlic, cut down to 5-8 cloves for less garlic-flavor intensity)
*1 to 2 cups EVOO (extra virgin olive oil) - as needed, not too runny, not too thick
*(optional) 1-2 jalapenos for those who like a bit of kick!
*salt & pepper to taste (I use pink Himalayan salt and whole peppercorns run through a grinder)
Instructions:
Trim excess fat from Tri Tip.
In a food processor or blender (or similar), combine cilantro, basil, parsley, garlic, and olive oil (jalapeno optional). Pulse until well blended.
Reserve approx. 1/5 marinade in separate container to use as sauce after grilling (optional)
In a large Ziploc bag, combine mixture with Tri Tip, remove air, seal, and refrigerate over night or up to 48 hours (longer = better)
Prepare grill for med./high direct/indirect heat (500*ish give or take with a hot side and a cool side)
Remove Tri Tip from marinade, discard remaining marinade.
Sear over direct heat 6-8 min. per side to achieve good external color, do not be concerned with grill mark's as they will not show nor are they easy to accomplish with such a wet marinade. Watch for/prevent flair-up's.
Move to indirect heat and continue/finish cooking approx. 20-30 min. depending on size of cut. Do Not Over Cook! If you are grilling a whole Tri Tip, remove from grill when a instant-read thermometer hit's 135* for Med. Rare. (reduce grilling time for kabobs)
Remove from grill, salt & pepper exterior crust to taste.
Once removed from grill, allow cut to rest for 8-12 min. before cutting slices.
Once Tri Tip is sliced, lightly salt & pepper to taste again. (optional - I like salt & pepper)
If you reserved a portion of marinade, drizzle over freshly cut Tri Tip.
ENJOY!
If you like "Pesto" type sauces on your Italian food, most likely you will enjoy this Tri Tip Recipe:
Sound's a bit strange, but just give it a try... iffin' you don't like it I will personally come over and finish off the leftovers (within 100mi radius - lol)
Ingredients:
*1 Tri Tip, excess fat removed (can be grilled whole or cubed for kabobs)
*1 bunch fresh cilantro including stems
*1/2 bunch fresh basil, stems removed
*1/2 bunch fresh parsley, stems removed
*whole head of garlic, peeled (I love garlic, cut down to 5-8 cloves for less garlic-flavor intensity)
*1 to 2 cups EVOO (extra virgin olive oil) - as needed, not too runny, not too thick
*(optional) 1-2 jalapenos for those who like a bit of kick!
*salt & pepper to taste (I use pink Himalayan salt and whole peppercorns run through a grinder)
Instructions:
Trim excess fat from Tri Tip.
In a food processor or blender (or similar), combine cilantro, basil, parsley, garlic, and olive oil (jalapeno optional). Pulse until well blended.
Reserve approx. 1/5 marinade in separate container to use as sauce after grilling (optional)
In a large Ziploc bag, combine mixture with Tri Tip, remove air, seal, and refrigerate over night or up to 48 hours (longer = better)
Prepare grill for med./high direct/indirect heat (500*ish give or take with a hot side and a cool side)
Remove Tri Tip from marinade, discard remaining marinade.
Sear over direct heat 6-8 min. per side to achieve good external color, do not be concerned with grill mark's as they will not show nor are they easy to accomplish with such a wet marinade. Watch for/prevent flair-up's.
Move to indirect heat and continue/finish cooking approx. 20-30 min. depending on size of cut. Do Not Over Cook! If you are grilling a whole Tri Tip, remove from grill when a instant-read thermometer hit's 135* for Med. Rare. (reduce grilling time for kabobs)
Remove from grill, salt & pepper exterior crust to taste.
Once removed from grill, allow cut to rest for 8-12 min. before cutting slices.
Once Tri Tip is sliced, lightly salt & pepper to taste again. (optional - I like salt & pepper)
If you reserved a portion of marinade, drizzle over freshly cut Tri Tip.
ENJOY!
