Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Update - Fred's Super Secret Tri-Tip Marinade - It's the Vegemite!

1voyager1voyager Posts: 598
edited June 16 in Off Topic
This is a followup to my original post about a great marinade for tri-tip. (Or flank steak or skirt steak)

The recipe that I used in the past was this:

Marinade recipe:

* 1.5 cup brewed dark roast coffee
* 1 cup Red Wine
* 1/2 cup Olive oil
* 1/3 cup Balsamic vinegar
* 1/3 cup Tamari sauce
* 1/3 cup Worcestershire sauce
* 2 Tbsp Molasses
* 2 Tbsp Chili powder
* 2 Tbsp Onion powder
* 2 Tbsp Paprika powder
* 2 Tbsp Garlic powder
* 5 cloves of crushed Garlic

For this experiment I added 1 heaping tablespoon of Vegemite. WOW! What a difference. It doesn't look like a Fred's, but it tastes like it. Vegemite was the missing ingredient. 

This tri-tip was tiny. Only 1.4 pounds so it was a difficult cook. 225 degrees on BGE took just 31 minutes to 105 Degrees. Then I seared on the PGS at maximum heat for 2 minutes per side and rested for 5 minutes. 

To @The Cen-Tex Smoker - yep the vinegar "smoke ring" is still there.  =)









Somewhere in Colorado
LBGE, PGS A40 Gasser and too much Griswold cast iron cookware.

Comments

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,315
    I figured the vegemite might add some
    cool funkiness. Im going to grab some
    for experimental marinades. 
    Keepin' It Weird in The ATX
Sign In or Register to comment.
Click here for Forum Use Guidelines.