11-01-2004, 09:18 AM
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Ruler-Of-All-Things-Beer
  
Join Date: Dec 2000
Location: Pasadena, CA
Posts: 10,249
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My new tri-tip marinade rocks!
So I made this last night for some friends and I am very proud of it. It tasted fantastic and went well with the Coppola Cabernet Sauvignon.
Here's a loose recap of my recipe: 1.5 Cups Kikkoman Terriyaki Sauce 1/3 cup Lea & Perrin's Worcestershire Sauce 1 Tbsp Salt 2 Tbsp Black Pepper 1 Tbsp Ground Ginger 1 Tbsp Chilli Powder 3/4 Cup or so of Raisins 3 cloves peeled garlic Throw it all in the food processor and blend it up until it's reasonably smooth. There will still be small bits of raisins, but that's ok. Marinate tri tip in the refirgerator. I only had about an hour and a half to marinate it, but I think about 6-8 hours would be best. I used a gas grill with all 3 burners on high, preheated for 5 minutes. Then I seared the trip tip for 5 minutes on each side on high, starting with the fat side up to sear the meaty side first. Then I turned the burners down to med-low and let it cook for about another 35-40 minutes for medium-rare brushing occasionaly with the remaining marinade and flipping it over every 10 minutes or so. Damn it was good. And there were leftovers, so you know what I'm having for dinner tonight! If anyone decides to give it a shot, let me know how you like it.
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respect beer. |
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11-01-2004, 09:36 AM
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#2 |
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Chief of Naval Operations
Join Date: Jun 2000
Location: woah... why is welfareloser here with me so early in the morning and more importantly why am I wearing her clothes?!?
Posts: 13,754
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wow sounds good... gotta try that one
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********************************** DCM #1 (Founder)  "Nobody beats Vitus Gerulaitis 18 times in a row." - Vitus Gerulaitis on beating Jimmy Connors after 17 failed attempts. |
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11-01-2004, 09:42 AM
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#3 |
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Rear Admiral Upper Half
 
Join Date: May 2000
Location: On Serenity
Posts: 3,503
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sounds yummy....
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"To search for the old is to understand the new." -Gichin Funakoshi- ===>>>LABELED CANTACUZENE'S DUMBEST PERSON ALIVE!!!<<<===    
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11-01-2004, 10:05 AM
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Rear Admiral Upper Half
Join Date: Oct 2000
Location: the peanut gallery
Posts: 3,909
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ewww.. raisins?!?
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11-01-2004, 11:44 AM
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#5 | |
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Ruler-Of-All-Things-Beer
Join Date: Dec 2000
Location: Pasadena, CA
Posts: 10,249
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Quote:
don't knock it 'til you try it. it gives a great sweetness to the meat that balances out the more traditional spices. and i love raisins to I use them whenever I can. it's heavenly. |
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11-01-2004, 01:38 PM
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#6 |
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Vice Chairwoman, Joint Chieftess of Staff
Join Date: Feb 2002
Location: Jeterville, NYY
Posts: 17,786
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a man who brews his own beer and cooks. who knew?
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11-01-2004, 02:19 PM
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#7 |
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Ruler-Of-All-Things-Beer
Join Date: Dec 2000
Location: Pasadena, CA
Posts: 10,249
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i'm a chemist by trade, so I just like doing things from the ground up. brewing is a big chemistry set in action. cooking is fascinating because not only can you create, but you get to eat what you create! i love cooking and my fiance digs that too.
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11-01-2004, 08:09 PM
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#8 |
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Commander
 
Join Date: Jun 2000
Location: Boston, MA
Posts: 1,277
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hmm sounds like an interesting recipe. Me and my friends are just starting a "Steak-day" thing were we get together once a week to have steak.
I'll have to try it out since everyone says i am a good cook. My latest dish was a great spinich and artichoke dip.. yumm. I had never had tri-tip till i visited my gf in cali, not sure where i can find it around here but at least i can i try the marinade out.
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 Boo ya Grandma
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11-01-2004, 09:33 PM
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#9 |
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Ruler-Of-All-Things-Beer
Join Date: Dec 2000
Location: Pasadena, CA
Posts: 10,249
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you can do this marinade on almost any kind of meat. if no tri tip is around, London broil would be a good choice too. cooking times would obviously have to be adjusted according to the size of the meat. if you did it on top sirloin or other smaller cuts of beef, the marinade time should be shortened to no more than 2 hours (preferably about 1 hour IMHO).
don't forget that any left over marinade can be simmered and reduced for a great dipping sauce! |
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11-03-2004, 09:13 AM
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#10 |
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Commander
Join Date: Jun 2000
Location: Boston, MA
Posts: 1,277
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oooh yay! i might have to try this out this weekend. looks like a winner. whenever i get around to making it i'll let you know how it turned out. thanks!
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11-05-2004, 01:03 PM
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#11 |
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Commander
Join Date: Nov 2001
Location: Chicago
Posts: 1,127
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Brewmaster, I did a modified version on your marinade with some steaks (Trader Joe's Australian Free-Range Strip). It was awesome!
No teriyaki, but I did put in a respectable amount of Columbia Crest Cab. (Into the marinade, that is.  ) |
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11-05-2004, 03:38 PM
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#12 |
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Ruler-Of-All-Things-Beer
Join Date: Dec 2000
Location: Pasadena, CA
Posts: 10,249
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Glad you liked your results. I imagine the Cab would go well with the raisins and the spices. Sounds like a great modification you made.
I've been told by my fiance to avoid using wine to cook because when I open a bottle to cook, I usually finish the bottle all by myself before dinner is even ready. Mmmm....wine.... |
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11-15-2004, 11:20 PM
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#13 |
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Lieutenant Commander
Join Date: Jul 2000
Location: Baldwin Park, CA
Posts: 699
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rosemary
Mustard balsamic vinegar garlic Olive oil yum! |
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