Meat Tri Tip Beer Marinade Recipe 475

Steps:

• Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.

Steps:

• To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.
• Heat grill to medium temperature.
• Place tri-tips on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

Steps:

• Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
• Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
• Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

Steps:

• Place tri-tip in ziploc bag, pour in the soy sauce and the beer and add the whole, peeled garlic cloves. Marinate 2 hours (but no more than 8) in refrigerator. Sear 2 1/2 minute per side on the grill. Cook additional 18 minutes for medium.

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Steps:

• Place the roast in a zip-lock bag, pour in the soy sauce and the beer and add the whole, peeled garlic cloves. Marinate in the fridge from two hours to overnight - turning occasionally.
• Barbecue the roast to desired wellness, cut against the grain and serve with flour tortillas, shredded cheese and your favorite salsa.
• Simple and delicious.

Steps:

• Combine all marinade ingredients and mix well.
• Place roast in a large zip-loc bag, and pour marinade over the top.
• Place in frige.
• Let marinate overnite.
• Remove the roast from the bag, reserving marinade.
• Cook on grill over indirect heat, brushing with reserved marinade periodically.
• Use a meat thermometer to cook to your preferred doneness (we like med rare).