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BBQ Tri Tip

When I was doing my shopping in preparation for the BBQ I was having this weekend, I came across a Jack Daniels Mesquite EZ Marinade. The marinade was already in a heavy duty zip lock type bag, and all you needed to do was add meat. I've always liked the Jack Daniels menu items at Friday's, and I thought what the heck I'll try it. I did have enough tri tip to marinate both in the Jack Daniels Mesquite EZ marinade and a Garlic, Ginger and Soy marinade I had originally been planning on doing. In this recipe I used tri tip steaks (at least thats how it was marked on the Costco packaging). It just looked like a tri tip that was cut into strips. I thought it would be easier to cook when it was in strips, and easier to cook the strips to different doneness. When I have the whole family over, I normally have to cook beef from anywhere between medium-rare to well done.

I got the Garlic, Ginger and Soy Marinade from one of my favorite sites for recipes, America's Test Kitchen. I used a little less ginger than the recipe called for becase I'm not fond of a strong ginger taste. The recipe actually calls for marinating for 1 hour, but I marinated it for 3-4 hours and got good results. I was surprised that the flavor was quite mild, but tasty. As opposed to the tri tips that I marinaded with the Jack Daniels EZ marinade that had a bold, sweet flavor. Quite reminiscent of the Jack Daniels items at Friday's. Both sets of tri tips came out quite tender. I'm not sure if they start out that tender, or by marinating for up to 3 hours helped in its tenderness.

I cooked the tri tip over medium hot coals, and I pulled most of them off by the time it was medium (some of the pieces were tapered so I knew those ends would be closer to well done). I let the meat rest for about 5-10 minutes

1 pkg Jack Daniel's Mesquite Marinade
Garlic, Ginger Soy Marinade (recipe below)
4 lbs Tri Tip Steaks (about 1 1/2 inches thick)

1. Poke all the tri tip steaks with a fork all over. Put 2 lbs of tri tip steaks into Jack Daniel's marinade bag. Put other 2 lbs of tri tip steaks into a zip lock bag and pour the garlic, ginger, and soy marinade over it. Refigerate for at least 1 hour. Flipping the bags over about 1/2 way through the marinating time.

2. Fill a chimney starter with 6 quarts of charcoal and light. Once charcoal have a light grey ash all over, pour onto grate and stack 2 high. Put grill on and let heat for 5 minutes. Clean grill with a grill brush. With a paper towel lightly soaked with oil, wipe the grill down.

3. Lay tri tips to a right angle of the grill grates and baste with some of the extra marinade. Cook for 5-6 minutes on first side. Turn over and cook for another 5-6 minutes (or longer depending on desired doneness). Baste again.

4. Remove from grill when you're 5 degrees below desired doneness. Tent loosely with foil and let rest 5 minutes.

Medium-Rare 145 degrees
Medium 150 degrees
Medium-Well 165 degrees
Well 170+ degrees

5. Slice thinly (about 1/4″) pieces against the grain and serve.

Serves 6-8
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Garlic, Ginger, and Soy Marinade
Source: America's Test Kitchen

1/3 cup soy sauce
3 tablespoons vegetable oil
3 tablespoons toasted sesame oil
3 medium cloves of garlic pressed through garlic press or minced (about 1 tablespoon)
1 piece fresh ginger (1 inch), minced (about 1 tablespoon)
2 tablespoons dark brown sugar
2 teaspoons grated orange zest from 1 orange
1/2 teaspoon red pepper flakes
1 medium scallion sliced thin

Combine all ingredients in small bowl

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Posted by Illusion on 05/29 at 03:05 PM
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