I'll start and let my long time secret recipe out. I have made this recipe many many times and no matter how many Tri-Tips I make there is rarely any take home left. When I ask people what they want they always say "your TriTip recipe"

Sled4fun's Tri-Tips

Ingredients:

1 jug (about a half gallon size) of Yoshida's Original gourmet Sauce
4 - 5 whole cloves of garlic (MORE IF YOU LOVE GARLIC)
3-4 Tri-Tips
1 medium size yellow onion
1 or more sealed container(s) large enough to marinade your meat

Preparation:

1. I take each Tri-Tip and make a slit on the top (large side) down the center being carefull not to cut all the way through any of the sides. What you are doing is making a long deep pocket for the ingredients to be added into. I start the pocket about 2" wide at the top and push the knife almost down to the Tip and work it back & forth for a good pocket.

2. Skin the cloves and mince them up. Skin the onion and chop into med size pieces.
3. Take 1/2 of the cloves and 1/4 of the onion and mix with a little Yoshidas to make a wet chunky paste.
4. Put this wet chunky paste into the center of each Tri-Tip....I used a large spoon. You can poor a little more Yoshidas into the pocket if you want as it will all be good.
5. Place the Tri-tips in a container and poor the remaining ingredients into the container(s) to marinade the outside good. I use the tupperware large sealed meat marinaders and fit 2 in each container. I will let them sit in the fridge from 1 - 3 days before grilling. They will look like black lungs when they are at their best.

Grilling:

Grill like you normally would, but once the meat is about the medium rare state start slicing it up cutting diagnally across the pocket into 5/8" thick portions. Start at the Tip and use that first cut as your taster piece. Save one taster piece for the person that says their recipe is better. It will look very rare,but you now will take each piece you cut and dip it once or twice back into your marinade sauce. Lay it on the grill flat for a quick grilling on both sides to finish it off like you like it. Each piece will be oozing of garlic & sauce and taste so very very good. It works great for large parties as the meat is already cut up portion size and each one tastes about the same.

Just so you know, the overall cooking time from first placement on the grill to meat on the platter ready to eat is going to be shorter than normal for this size of meat because you are really grilling a lot of small partially cooked/cut pieces rather than a large thick Tri-tip. When I start cutting my Tips up only the tip and the next piece look cooked. The rest are rare looking.

I have cooked for 100's of people at a time with this recipe and I get nothing put praise. Good luck with it.

 

Excuse my ignorance......but what is a Tri-Tip?

 

Id be surprised to see what kind of responses this thread gets. I didnt know what a tri tip was until I met my wife. Her and her family are from San Luis Obispo where tri tip is real big. Your recipe sounds great. My wifes family uses Santa Maria seasoning, done med. rare. sliced thin, on sandwich rolls (french bread I think) with mustard and grilled peppers and onions. Deeelish!

 

Man, that sounds good. You know, the tri-tip cut is not normally found on the shelves here in the mid atlantic area. I have to go to a butcher and specifically request it.

After reading your recipe, I might just have to try it. My in-laws were from Stockton and my father in law makes a mean tri tip but I don't know what his recipe is.

 

I dont know what part of the cow its cut off, but it is a big slab of meat, similar in size to a brisket I guess. Real popular in California. I didnt know what one was either Now I love it when we do get togethers with the wifes side of the family!!!

 

Sorry, I thought everyone knew what this was. But I just learned it is more a west coast thing.

Check this link out

http://www.virtualweberbullet.com/tritip1.html

 

Sorry I thought everyone knew what this was. But I just leared it more a west coast thing.

Check this link out

http://www.virtualweberbullet.com/tritip1.html

 

I guess I should confuse everybody by throwing out the term Ball Tip, eh?

Tri-tip and Yoshida Sauce is a great quick marinade.

I like the following myself.

Soy Sauce
Cloves
Garlic
Lemon Juice
Olive Oil

Also, for those near a Costco their Garlic Wine Rosemary Tri-tip is very good.

For those in the SF Bay Area...Kinders (Concord and Brentwood) have great Ball Tips already in Marinade and come with a glaze.

 

I use the injector method with some creole butter and plump it up as much as it will hold. I rub cajun seasoning liberally all over and let sit in the fridge at least 24hrs.

Cook over very hot coals with mesquite chips employed (charcoal preferred over gas grill) making sure to turn often enough so no burning happens, but I like to sear the "fat" side first, then let the other side be down on the coals for as much of the time as poosible to allow the fat side to melt into the meat. I like to serve rare, cooking to no more than 130 degrees internal temp. OOOOhhh boy....

My old restaurant had a huge brick oven we made pizzas and tri-tip in... used well seasoned oak for the heat and smoke and it turned out perfect!!

 

I do it very simply.

5 or 6 pounds of tri-tip cut into 10 to 12 oz sizes
marinade in 1 bottle of Wishbone Italian dressing for 3 days.

Sear on a very hot grill then turn the heat down and slow cook for about 30 to 45 minutes.

 

Costco sell excellent tri tips, love em

 

Ok, thanks. My grandfather was a butcher, and I was on the meats team in FFA...(that was in the 70's though.....back when they gave away flank steak)...but it was news to me!....Sounds good.

 

Good Seasons Zesty Italian (Powder) makes an awesome Bone-in Ribeye and Filet Mignon marinade. If you use it, mix it in the Cruet but only add about 1/4 cup of oil instead of 1/2 cup.

 

It is not flank but bottom sirloin.

 

I understand that it is a bottom sirloin butt roast......I just was expressing how times change......it was not a term used when I was judging meats....live and learn.