Comments on: marinated tri tip

By: justJENN

justJENN — Sat, 28 Jun 2008 23:19:12 +0000

Geez. I wouldn’t just put things in to be ‘gimmicky’. I only use ingredients that acheive a purpose. I’m glad you gave it a go. See, it was worth it!

By: HuevosVerdes

HuevosVerdes — Sat, 28 Jun 2008 21:43:11 +0000

I typically avoid this type of recipe. Rootbeer? Usergroup postings are littered with similar advisements (i.e. “marinade the ____ with Coca Cola”, “baste the ____ with Kahlua”, or even “put the ____ on the beer can, then cook it”). All in all, a lot of wishful thinking. Not so with this recipe. I prepared the marinade using regular A&W Rootbeer, full-sodium Kikkoman Soy Sauce, Coleman’s Powdered Mustered, Grade A maple syrup, etc. and then combined it with a fresh 2.8 Lb tri-tip for about 30 hours. I seared each side at 500 degrees and then roasted it to an internal temp of 155. Superb! And the rootbeer was not at all gimmicky; it indeed did lend to a sweet, savory flavor that is part teriyaki and part western bbq. This recipe is a classic, it will be close at hand from here on out and I highly recommend it.

By: justJENN

justJENN — Tue, 24 Jun 2008 20:36:11 +0000

It’s not a Foreman grill, hilarious. It’s just an indoor electric grill.

By: cheryl

cheryl — Tue, 24 Jun 2008 17:32:01 +0000

OMG, I meant ROOTBEER!

By: cheryl

cheryl — Tue, 24 Jun 2008 17:31:31 +0000

I see you used your foreman grill? I’ll try this on our outdoor and post how it goes. I LOVE tri-tip and your marinade sounds so yummy. I love rootbear and I love tri-tip, how can I pass this up?