To start of this blog we decided to go big! 15 lbs of tri-tip is the largest amount of meat that I've ever cooked on the grill at once! Here's what I did...
The meat came from the local Cash & Carry and was actually 4 pieces all in one package.
 |
| 15 lbs of Tri-Tip! |
About 5 days before cooking I put the meat in the refrigerator to thaw. The day before I cooked the meat I made up the marinade (Chunky Pineapple Tri-Tip Marinade) so that it could soak overnight and through the first part of the next day. Here is the recipe for that:
2 tbsp. vegetable oil
1 yellow onion, sliced very thin
2 cups crushed pineapple (about 1/2 a fresh pineapple or a 16 oz. can)
1/4 cup red pepper chopped
1/4 cup orange juice
1/4 cup honey
1/4 cup white vinegar
pinch of ground cloves
salt, to taste
pepper, to taste
optional, fresh chopped cilantro
This recipe is for one 3-4 lb piece, I tripled the amounts except for the vegetable oil (I just doubled that).
In a large saucepan, heat 2 tbsp. oil over medium-high heat until very hot, but not smoking. Saute onions 5-7 minutes, until translucent.
 |
| Sauteing Onions |
Add pineapples and cook for 3 minutes, stirring frequently.
 |
| Onions and Pineapple |
Add remaining ingredients (except cilantro) and stir for 5 minutes. Remove from heat. Marinade meat in this for 2 hours or overnight.
 |
| Remainder of Ingredients Added |
Marinade meat in this for 2 hours or overnight. (I marinated for almost 24 hours)
When it came time for grilling I used both charcoal as well as the gas grill. I thought I would try both ways and see if I preferred one over the other. (The cat is our neighbor's and ALWAYS is in our yard. A fact that doesn't thrill me.) I used the lump coal instead of briquets since they seem to burn a lot hotter and it's easier to maintain a higher indirect temperature.
 |
| Getting the Fire Going for Indirect Heat |
 |
| Let the Cooking Begin! |
In addition to cooking some on the charcoal grill with indirect heat, I also cooked some on the gas grill. I first seared both sides on high and then dropped the temperature to a little below medium and cooked about 20 minutes on each side.
 |
| Cooking on the Grill |
While the meat was cooking I put all of the marinade in to a pot. I brought it to a boil and then simmered it for about 30 minutes. By the time the meat was done it was ready to be used as a side or topping for the sliced tri-tip.
 |
| Finished Product with Indirect Heat |
 |
| Finished Product from the Gas Grill |
After slicing the meat and plating it, I put some of the marinade on top and topped that off with cilantro. This was the first time I'd had tri-tip this way and it is something I would DEFINITELY do again!
Feel free to share any comments, thoughts or ideas you may have for this type of dish. Thanks for reading!
