TRI-TIP SEASONING SALT AND BASTING SAUCE RECIPE - (4.3/5)
Provided by Marinel
Number Of Ingredients 11
Steps:
- 1. Place vinegar in a medium bowl. Slowly drizzle oil into the vinegar over 5 minutes using an immersion blender. Create a semi-emulsion. 2. Combine black pepper, white pepper, cayenne, onion powder, garlic powder and salt. Combine and rub generously over both sides of Tri-tip roast. Let sit for at least 30 minutes or more. 3. Set grill to sear. Sear meat, turn off sear, and grill to desired doneness. 8 minutes a side for rare, to med. rare. Take off the grill, and let rest at least 10 minutes. 4. Slice against the grain, and serve immediately,
THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
- Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
- Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
- Mix beef broth in with the pan drippings and drizzle over the slices.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
"SANTA MARIA STYLE BBQ" OAKWOOD GRILLED TRI-TIP
Steps:
- Heat a grill to low.
- Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
- Mix together all ingredients in a small bowl.
- Whisk together vinegar and oil in a small bowl.
TRI TIP ROAST SALT RUB TECHNIQUE
If you prefer a juicy tri-tip roast from the charcoal grill and don't want to marinade over night, try using your favorite seasoned salt, and the indirect method on your grill. If you like this technique, you will find it an easy way to entertain a large number of guests, as cryo bags of tri-tips roasts are typically available through your wholesale club with 6-7 roasts in each. I have shamelessly stolen this technique from my brother-in-law, a professor of animal science, who, with my sister, have served this to thousands of guests.
Provided by Arkansas man
Categories Meat
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Using a seasoned salt rub (Lawry's), coat your tri tip roast with the salt, creating a seal on the entire surface. Allow this to rest, refrigerated, for 3-4 hours (don't exceed this time by letting it go overnight, for example). Remove about an hour before grilling.
- Set up your charcoal grill for the indirect method, using trays or rails, and it is important to use a grilling rack to prevent grill marks form scoring the roast. I can place two roast at time on one rack. If you place it directly on the grill, you'll need a drip pan, as it will lose liquid. Keep the grill cover on.
- Grill for 20 minutes (covered) and turn once, and check temperature after 40 minutes. My Weber grill has a thermometer, and I keep it between 375-425 during the first half hour.
- If you've achieved a good salt seal, the roast changes shape, expanding within its salt-sealed layer, sometimes like a "pillow." Tri tip roasts are an unattractive looking roast coming out of the cryo-bags, but as the fat melts off, and the smoke and salt do their trick, you end up with some attractice colors, some small burnt edges, and appealing shapes. If you do all six roast for a party of 40, each roast will be different in size and shape and color.
- I remove at 135, and after it rests for 10 minutes, it's ready for slicing. There will be a great deal of liquid, and depending on the roast, easily a 1/2 cup or more. Have a deeply grooved cutting board.
- Pay particular attention to the changing directions of grains with this roast when you're slicing--and this is important for parties, and for guests that want to help. Remember to slice across the "grain" throughout, and keep slices small and thin so that they work well on small sandwiches or rye bread slices. (This is important for nearly every beef roast).
Nutrition Facts :
SANTA MARIA TRI-TIP
Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Recipe #185563 and Recipe #185562.
Provided by MaryMc
Categories Roast Beef
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
- Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
- Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
- Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
- Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.
Nutrition Facts : Calories 13.9, Fat 0.2, Sodium 390.8, Carbohydrate 2.3, Fiber 0.7, Sugar 0.1, Protein 0.5
OAKWOOD GRILLED TRI-TIP
This recipe is delicious and comes from Frank Ostini who owns the Hitching Post Restaurant in CA. The only thing I would suggest doing differently that my DH and I do, is to baste with your favorite smoky barbecue sauce during the last 30 minutes of cooking, instead of the oil/vinegar mixture. We found that the oil/vinegar basting sauce in combination with the fat from the tri-tip caused too many flare-ups and we had tri-tip flambe the first time we made it. =) I believe the cook time is for medium to medium-rare, so you may need to adjust that to your liking. Hope you like this as much as we do! **TIP: Marinate the tri-tip in a marinade made of half beer, half barbecue sauce for 48 hours and it will be even more tender and juicy! When we make this tri-tip we make sure to do this and it always comes out great!
Provided by Vitameatavegamin Gi
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a grill to low (use Oakwood instead of charcoal if possible.).
- Mix together the seasoning salt mixture. Whisk together the red wine vinegar and olive oil for the basting sauce.
- Coat both sides of the tri-tips with HALF of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature.
- Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process.
- After turning, baste with sauce and season lightly with remaining seasoning mixture, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
Nutrition Facts : Calories 724.6, Fat 33.1, SaturatedFat 11.8, Cholesterol 294.8, Sodium 7228.1, Carbohydrate 5.7, Fiber 1.1, Sugar 1.6, Protein 95.1
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