- 1.5 cups Apple juiceFor Marinade:
- 1/4 cup Soy sauce
- 1 tablespoon crushed Red pepper flakes
- 1.5 teaspoons Msgoptional
- 1 teaspoon minced Garlic
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon Ground ginger
- 2 teaspoons Worcestershire sauce
- 2.5 tablespoons fresh Lime juice
- 3 tablespoons Seasoned salt
- 3 tablespoons Dark corn syrup
- 1 beef Tri-tip
- 2 Beef bouillon cubes
It is time to fire up the grill and prepare some good old meat, and we settled on a tri-tip roast. A tri-tip roast cooked on the barbecue is a delectable delicacy. It has long been a favorite among families.
This tri-tip was easy to make and delicious to eat. The beef is marinated in a soy sauce and apple juice combination, as well as a variety of spices. We marinated the roast for around 8 hours before placing it on the grill.
We followed the grill temperature recommendations to the letter, and everything turned out perfectly on time and according to plan. We made cautious to let the meat rest before cutting it, yet the fluids continued to pour out. The meat was moist and delicious, and everyone at the table enjoyed it.
Grill Roasted Tri-tip of Beef with Caramelized Red Onion & Garlic Sauce
by hwicker @ flickr
In a shallow baking dish or resealable plastic bag, combine all of the marinade ingredients and mix well; after adding the meat, cover or seal it.
Marinate for 4 to 12 hours in the refrigerator.
Make a powder out of the beef bouillon cubes when you're ready to cook.
Take the tri-tip out of the marinade, toss it out, and pat it dry. To ensure that the bouillon powder adheres, sprinkle it evenly over the meat and massage it in.
Build a charcoal and/or wood fire on one side of the grill while leaving the other side vacant.
There will be two zones for cooking: indirect and direct. Over hot coals (approximately 500°F), grill the tri-tip for 4 to 5 minutes on each side.
Cook for an additional 30 minutes on the cold side of the grill (about 300°F), or until the tri-tip achieves an internal temperature of 135 to 145°F for medium-rare to medium.
Before slicing, let the meat rest for 15 minutes under tented foil.