To diehard backyard grill-happy girls and boys, the only change in your game from one season or weather-system to the next is whether you'll be eating the grilled goodness indoors or al fresco.
Recently we feasted on a couple of grilled tri tips (one in Feb and one in early March) thanks to my sweet Sis who snuck them into our freezer on her last visit. It was cold and rainy both times we wanted to cook them, but we just tucked the old Weber under the eaves and we were good-to-go.
ScottyDog did the grilling and he'll chime in later with his tri tip techniques and a (photo), but I'll share my marinade here with you all right now. The measurements are not precise, but marinades are not fussy that way so don't sweat the details...
Steph's Tri Tip Marinade
Soy Sauce: 5 glugs
Olive oil: 3 glugs
Vermouth: 2 glugs
Recently we feasted on a couple of grilled tri tips (one in Feb and one in early March) thanks to my sweet Sis who snuck them into our freezer on her last visit. It was cold and rainy both times we wanted to cook them, but we just tucked the old Weber under the eaves and we were good-to-go.
ScottyDog did the grilling and he'll chime in later with his tri tip techniques and a (photo), but I'll share my marinade here with you all right now. The measurements are not precise, but marinades are not fussy that way so don't sweat the details...
Steph's Tri Tip Marinade
Soy Sauce: 5 glugs
Olive oil: 3 glugs
Vermouth: 2 glugs
Brown Sugar: 1 heaping tablespoon
Dijon Mustard: 1 heaping tablespoon
Rosemary: 1 dried sprig, about 5" (if fresh, 3")
Black Pepper: about 20 grinds
Mix all the ingredients together in whatever container you'll be marinading the meat in. Add the meat if you haven't already. Cover or seal the container and put it in the fridge for at least 8 hours (but no more than 24). Turn the meat occasionally during the marinade time. About an hour before you're ready to cook it, take the meat out of the fridge so it's not cold when it hits the hot grill.
"Tri" it... you might like it!
—Steph
Dijon Mustard: 1 heaping tablespoon
Rosemary: 1 dried sprig, about 5" (if fresh, 3")
Black Pepper: about 20 grinds
Mix all the ingredients together in whatever container you'll be marinading the meat in. Add the meat if you haven't already. Cover or seal the container and put it in the fridge for at least 8 hours (but no more than 24). Turn the meat occasionally during the marinade time. About an hour before you're ready to cook it, take the meat out of the fridge so it's not cold when it hits the hot grill.
"Tri" it... you might like it!
—Steph
yummmm...thank you, thank you, 3 glugs full!
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