Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4
Tri-tip
For the rub:
1 Tbl garlic salt
1 Tbl onion powder
1 tsp thyme
1 tsp rosemary
1 tsp black pepper
1 tsp Lawry's seasoning salt
For the marinade:
1 cup red wine
1/4 cup soy sauce
2 Tbl Worcestershire sauce
1/3 cup whisky
In small bowl, mix rub ingredients together. Rub over the meat. In a large ziploc or glass dish, add the tri-tip and marinade ingredients. Place in the refrigerator and let chill for 2 hours, preferably over night. Bring tri-tip out of refrigerator and let sit at room temperature for at least 30 minutes. Heat grill to a medium heat, and place tri-tip on grill. Close grill and cook tri-tip for 25 minutes, or until internal temperature is 130-145 deg. Remove from grill and let rest for 5-7 minutes before carving.
Tri-tip
For the rub:
1 Tbl garlic salt
1 Tbl onion powder
1 tsp thyme
1 tsp rosemary
1 tsp black pepper
1 tsp Lawry's seasoning salt
For the marinade:
1 cup red wine
1/4 cup soy sauce
2 Tbl Worcestershire sauce
1/3 cup whisky
In small bowl, mix rub ingredients together. Rub over the meat. In a large ziploc or glass dish, add the tri-tip and marinade ingredients. Place in the refrigerator and let chill for 2 hours, preferably over night. Bring tri-tip out of refrigerator and let sit at room temperature for at least 30 minutes. Heat grill to a medium heat, and place tri-tip on grill. Close grill and cook tri-tip for 25 minutes, or until internal temperature is 130-145 deg. Remove from grill and let rest for 5-7 minutes before carving.
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