Comments on: Marinated Tri-Tip Roast Recipe

By: Dave

Dave — Tue, 27 Sep 2011 02:46:04 +0000

Travis,

What are the ingredients in Freedom’s “wine and spice”…I’ve been trying to unsuccessfully recreate it?

By: Dovie Brickhouse

Dovie Brickhouse — Tue, 05 Jul 2011 06:35:38 +0000

As someone who loves to cook, my best advice on the kitchen novice is to test out spices. Try dill bud, tumeric, lemon, basil, rosemary, etc. in place of salt and black pepper. The trick to creating a scrumptious, healthy meal is to be able to layer the flavors as well as try different combinations until you find the flavors that truly appeal to your feels. Skip chicken broth in favor of homemade veggie broth as well as white wine. Dovie Brickhouse

By: admin

admin — Mon, 27 Jun 2011 18:50:44 +0000

Travis, sear at 550-600°F, then cook at 350-375°F to an internal temperature of 125-135°F.

By: Travis

Travis — Wed, 08 Jun 2011 15:07:19 +0000

Recipe looks awesome. I have been trying to find a marinade recipe similar to the “wine and spice” marinade from Freedom Meat Locker in Watsonville,CA.I have their ingredient list but just need to do some testing to get the ratios right. They are also using a vacuum tumbler. You’re recipe here though looks damn good. What is you’re target grill and oven temperatures to cook the meat at? Also have you ever tried these on a smoker?

By: admin

admin — Tue, 19 Apr 2011 00:39:31 +0000

@Wes, the most important thing is to boil the marinade before it can safely be consumed since it contained raw meat. How much you cook down is really up to you. Hope you liked the recipe :)

By: Wes

Wes — Sat, 12 Mar 2011 18:58:04 +0000

Do you have instructions on the marinade reduction? Take it down to a 1/3 or 1/2 or what. I’m sure I can figure it out but I like to follow directions for the first time.

Thanks

By: Jason

Jason — Tue, 14 Sep 2010 00:48:32 +0000

I am SO using this recipe this weekend. I’m hosting a party with about 60 people out here on the California coast and plan to cook up a couple bags of chicken along with 4 Tri Tips. Two of them are going to be incredible coffee try rubs, and two of them are going to be your awesome recipe.

Glad I found your site – this is going to be good!

Thanks!

By: Amy

Amy — Mon, 13 Sep 2010 12:41:15 +0000

Cooked mine in a convection oven, so the marinade cooked with the meat to make a sauce. My husband ate the leftover sauce on bread for lunch the next next day! Incredible stuff!

By: J

Tue, 17 Aug 2010 18:03:13 +0000

I have been cooking Tri-tip since i was 19 at parents house introduced whole family to it, a favorite in my family now. We moved to the east coast & it is very hard to aquire tri-tip, but when found most people ask along with butchers how to cook it, i often have butchers & people come over & show them how to do it at my house.
I usually use a dry rub named PAPPIS from CA.
I let it sit on this rub for 4hrs I wrap the whole roast in aluminum foil. fat side down, i usually trim it off.
I let it cook on medium heat in grill for atleast 2hrs then open it up then toss it on the grill to give it some grill marks, Yes also please do check ur temp before serving this deliciouse cut. Enjoy.

By: BENNY RODRIGUEZ

BENNY RODRIGUEZ — Thu, 08 Jul 2010 06:59:38 +0000

NICE JOB WITH THE TRI TIP. I COOK MINE A LIL DIFFERENT. I USE A SEASONING CALLED SUSIE Q’S SANTA MARIA STYLE SEASONING( I WAS BORN IN SANTA MARIA) WE ARE FAMOUS FOR OUR
TRI TIP. THE ONLY DIFFERENCE IN COOKING IS I USE RED OAK WOOD AND START MY MEAT FAT SIDE DOWN. LET THE FAT SIDE BURN TO A CRISP, THAT WILL SEAL IN THE JUICE AND FLAVOR. SLOWLY COOK THE MEAT AND NEVER POKE IT WITH A FORK(YOU WILL LOOSE THE JUICE) ALWAYS USE A PAIR OF TONGS. 20-25 MIN. ON FAT SIDE THEN FLIP IT EVERY 10-15 MINS. AFTER 90 MINS CUT THE FAT OFF WITHOUT CUTTING THE MEAT. LET SIT FOR 10 MIN AND SLICE TO YOUR ENJOYMENT.YOU CAN BUY THE SEASONING AT SUSIEQBRAND.COM AND IM NOT AFFILIATED WITH THEM AT ALL. I JUST LIKE THIER PRODUCT