Whiskey Tri Tip Recipes

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.

Steps:

• Rinse steak and pat dry. Cover and pat tri-tip with the seasoning salt . Put in a large resealable plastic bag and pour in whiskey and cider to coat meat. Marinate in refrigerator for 1 to 3 hours.
• Preheat the oven to 450 degrees F. Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes).
• Remove the meat from the marinade. Discard the marinade. Place the tri-tip, fat-side up, on a rack in a shallow roasting pan. Roast for 30 minutes, then begin checking the internal temperature on an instant-read thermometer: for medium-rare, 135 to 140 degrees F and 140 to 145 degrees F for medium. Let stand 5 to 10 minutes before slicing.
• Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes).
• Remove steak from marinade, discard marinade. Place steak on hot oiled grill and cook 30 to 35 minutes per side for medium or until internal temperature reaches 145 to 150 degrees F on an instant-read thermometer. Transfer steak to a platter and let rest 5 to 10 minutes. Slice thinly across the grain and serve hot or warm.

Steps:

• Remove fat from the trip tip. On the side that you have removed the fat sprinkle your favorite seasoning. Place in a sealable plastic bag and add Worcestershire sauce. Let it marinate overnight in the refrigerator. Remove tri tip from the marinade and grill over high heat until desired doneness.

Steps:

• Combine mustard and half a cup of soy sauce in a bowl large enough for the tri-tip to marinate. Stir until mustard thins out.add the rest of the ingredients; mix well.
• Stab tri-tip about 25 times with a steak knife.
• Marinate for 3 days; turn once or twice a day (this tastes best). Overnight works, but try the 3 day method at least once! You can taste the difference!
• The day of bbq: AHH, the wait is over! Fill the smoker with coals! And I mean fill it! The wet wood chips will make your flame die down a bit.
• About an hour before you start smoking, put four handfuls of wood chips (hickory, mesquite or olive are best!) in a bowl of boiling hot water; let soak until your coals (NO GAS SMOKERS) are white or your smoker reads IDEAL. If you have a Brinkman, put wet wood chips right on the coals.
• When the ash clears, add your meat. Let cook with lid on or door shut, about 2 1/2 hours, flip at least once. Add chips every time the smoke dies down. Cut smoking time for rare meat.
• When it's done enough for you, (I like mine well done!) serve with macaroni salad and a beer roll, or potato salad and a potato bread roll. They both are great!
• 7Just make sure you have a beer to salute me if you like this recipe and good friends nearby to enjoy this with you is always great!
• CHEERS!