Fred’s Tri Tip in the Southeast

@Philly35- thanks for the question.  When I went back to look it up from a past thread I saw that I had missed an update from @1voyager!  I am going to add the vegemite this evening...  Here is a copy and paste of his post:

“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.”

Happy birthday @1voyager  !!  

@northGAcock. You are welcome any time! The yeti store is an event (and sort of creepy)- did you have a chance to check it out?

As I started with (thanks for the wisdom @lousubcap)- I am on a journey of this cook.  It has not gone as planned and is still ongoing.  @1voyager called for a 5 day marinade and today is day 7- the meat just went on the egg.  I do not have super high hopes but it can’t be bad (I have never had anything bad on the egg unless it burned to a crisp but I didn’t eat that).  So many detours have been taken- because life happens.  First, as I said above, I read on day 1 that I should add vegemite, and I tried to find it.  At the end of day 1 I didn’t have it in hand but I had learned where I could get it (World Market/Cost Plus) and planned to go there on day 2.  That morning I got a text from the friends for whom I was making the tri tip that they had to reschedule.  Wind out of my sails, and lots of other things going on, I never picked up the vegemite.  On day 4 we got a call that my father-in-law was very ill and we got on an airplane.  I considered taking the meat out of the marinade at that point, not sure when I would be able to cook it, but I didn’t bother.  We just came back today, day 7, and the tri tip is now on the grill.

ALSO, when I set out on a new cook journey I generally read and read and read and go over all the pluses and minuses of the plate setter, the temp, sear, flame boss, etc etc.  This time I sort of stumbled into it (its already got so much stacked against it, why not).  I decided to go ahead and use the flame boss just because my brain power is sort of used up and it will help me with guess work (on a meat I have never cooked before that now has a chili-like color).

Here’s the game plan- I am going to cook to internal 115 (?) at 300 degrees, take it off, cover with foil, and then attempt to get the egg up to 600 and right before we are ready to sit down, sear it 90 seconds a side (like I do a T-Rex but that’s easier because the steak is smaller and the egg freshly lit).

If you are still reading- does that sound OK?

t

It cooked faster than I expected and I overshot a bit but it was still delicious- well worth the journey!