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Mediterranean Tri Tip
YukonRon
Posts: 17,261
Marinated for a couple hours, in my Mediterranean recipe. Cooking to 140°F IT, we will see what happens.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
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What is this Mediterranean recipe you speak of, kind sir?YukonRon said:Marinated for a couple hours, in my Mediterranean recipe. Cooking to 140°F IT, we will see what happens.I would rather light a candle than curse your darkness.
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Should be a big winner as always Ron. Looks Gawjus before it goes on.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I confuse your Avatar with @AnothaStolenGenrator 's avatar.northGAcock said:Should be a big winner as always Ron. Looks Gawjus before it goes on.I would rather light a candle than curse your darkness.
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We are cawnekkted in more ways than you no.Ozzie_Isaac said:
I confuse your Avatar with @AnothaStolenGenrator 's avatar.northGAcock said:Should be a big winner as always Ron. Looks Gawjus before it goes on. -
Pulled at 140°F IT. Meant to grab it at 135°F IT.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Pretty good.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Fed four tonight. Worked out ok.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Beauty, watch that grain changeYukonRon said:Fed four tonight. Worked out ok.Visalia, Ca @lkapigian -
Love Tri-Tip. Need to get one going soon.Looks great YR.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Looks good from over here! What did you serve it with?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looks great, as @Ikapigin says, watch the grain. Well done tri-tip is not bad if you cut cross grain. It also changes toward the end. I love medium tri-tip diced up cross grain and treated like carna asada.
I would rather light a candle than curse your darkness.
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Can you tell us about the Mediterranean recipe?Thanks!
Somewhere on the Colorado Front Range -
Sorry, been off line for a bit. I will find the marinade recipe I used and will post it soon.
Thank you for the kind words,
@caliking I served with Mexican Street Corn On The Cob and Bleu Cheese/sriracha coleslaw. We had a 2014 Merlot which went surprisingly well with the meal. Merlot always tastes different after your first bite of food, seems to weave in nicely."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Recipe for the marinade:
3 Garlic cloves minced
1 TBS Worcestershire Sauce
2 TBS Dijon Mustard
1/4 cup Balsamic Vinegar
1/2 cup of Soy Sauce
1/4 cup of EVOO
1 TBS White Sugar
2 TBS Onion Powder
1TBS of Coarse Ground Black Peppercorns
2 tsp dried Thyme
1 tsp dried Rosemary
mix well, pour into bag, add meat, make sure the marinade covers the meat, set in fridge overnight, until ready to cook. Allow time to get to room temp, I used oak to smoke it with. Choose whatever you want.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:Pretty good.
Looks like you may be slicing with the grain.
EDIT: Nevermind, I should have kept reading as others had already chimed in.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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