Tri-Tip Marinade Needed

[Jeff Boudman]

I cooked an unmarinated Tri-Tip over direct heat a while back at 10 mins. per pound and it was perfect for me but a bit rare for some folks. I'd really like an overnight marinate and advice on timing. Thanks.

 

[Tony R]

I did this a couple a months ago.

http://tvwbb.com/showthread.php?45139-Tri-tip-Carne-Asada-style&highlight=Tri+tip+Carne+Asada

 

[Clint]

I want to try this one too (as well as Tony's):

http://tvwbb.com/showthread.php?37752-Santa-Maria-Tri-Tip

 

[R L Bagwell]

Jeff, maybe I misunderstood your post, but adding marinade to your tri-tip won't help with doneness - and usually, neither will time vs. weight; I've had great success with tri-tips using a Santa Maria-style rub, wrapping it overnight in plastic wrap, and grilling over direct heat on my OTG while using white oak for smoke; once I've achieved a good char, I move it over to indirect, and baste with a red wine vinegar/EVOO and spices mop, turning every 5 minutes... I ALWAYS use a thermometer to monitor internal temps, and, take it off at 145 F internal temp, wrap in double-layers of foil, and let 'er rest in a cooler - 155 F is how I like it, and the resting time will bring it up about 10 degrees after 30 minutes or so...

hope that helps -

Regards,

Rooster

 

[Mike Cosgrove]

I've had great results with a citrus based marinade like Mojo, the I do a reverse sear.