PastryWiz
Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
C o u p o n s
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...


Measurements
Recipe help


Shopping:
Magazines







BBQ Tri-Tip

The name Tri-Tip is commonly used in California and is a lean, boneless, and economical cut of meat from the round and bottom sirloin of the cow.

3 lbs. Tri-Tip
1/2 tsp. Onion Powder Salt
1/2 tsp. Brown Sugar
1/2 tsp. Corn Starch
1/4 tsp. Tomato Powder
1/2 tsp. Red Pepper
1 tsp. Ginger
1/2 tsp. Garlic Salt
1/2 cup Soy Sauce
3 Tbs. Oil

In a bowl mix all ingredients except oil and shake well. 

Coat tri-tip with oil and pierce thoroughly with a fork and place in a plastic storage bag. Add the marinade and soak in the refrigerator for three days, turning often.

When ready to cook place tri-tip on a hot BBQ grill and sear. Turn the meat 90 degrees to cross hatch. Repeat this on the other side of the roast.

Complete the cooking process on the BBQ grill. OR, place tri-tip in glass dish in a 350 - 375 degree oven. Continue cooking until interior temperature reaches 135 degrees on an inserted meat thermometer.

Remove from oven and let sit for 10 minutes to complete the cooking process before slicing.

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
PastryWiz
TM Copyright

Great Cooking:
-Chile Pepper
-Cookbook Digest
-Diabetic Cooking
-Dessert Professional