Grilled Tri-Tip and Grilled Zucchini

Ross in Ventura

New member
First the new Flat Top from SMOKEWARE for the BGE to smother the lump.



It does a great job cooling down the BGE

Tri-Tip marinating for 3 hours.

Ready for the grill.

Zucchini cut with salt, pepper, lemon zest, and lemon juice.





Tri-Tip @ 125* interior now for 20 minute rest






Served with white rice. As before with Rich's recipe turned out wonderful as well the zucchini

Marinade Recipe:Tri-Tip Recipe:
1/2 shot cooking sherry
3/4 C soy sauce
1/4 C tempura sauce
1/4 C oyster sauce
1/4 C Worcestershire sauce
2 T honey
1 T minced onion flakes
4 + cloves fine dice garlic
1 to 2 T fresh ground pepper
1/2 to 1 C ketchup
Marinate Tri-Tip in ingredients except ketchup for two hours.
Grill Tri-Tip and mix the saved marinade with the ketchup to
make bbq sauce. Liberally add sauce to the Tri-Tip during last
ten minutes of grilling

Zucchini Recipe:http://thepioneerwoman.com/cooking/2...my-lemon-salt/

Thanks for lookin!

Ross
 

bbqguy

New member
Nice work, Ross. Tri tip is one of my all time favs. A little known cut unless you have a good butcher.

personally, I would skip the sauce, but that's me.
 

QSis

Grill Master
Staff member
Gold Site Supporter
I know, bbq guy, the meat on the cutting board looks done the way I like it, but the sauce kinda masks all that beautiful red.

I wish I could find that cut more easily. I tried a small one that I got at Trader Joe's one time, and loved it.

The zukes look terrific, too, Ross! I will try that!

Lee
 

bbqguy

New member
Most meat cutters don't even know what a tri tip is. They just cut right through the sirloin without taking it off first.
A good butcher can save you tri tips if you ask in advance.
I used to buy them by the box for caters; sliced thin they are great for sandwiches.
 
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