Originally Posted by Sir_Loin_of_Beef
If you wet marinate that poor piece of meat for 2 or 3 days you will turn it to mush! 8 hours, tops, is all it needs. Or, you might be better off using a dry rub and wrapping it in plastic wrap if you plan on keeping it in the fridge for 2 or 3 days:
Tri-Tip Dry Rub
• 1 Tbs black pepper
• 2 tsp salt
• ½ Tbs paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried rosemary
• ¼ tsp cayenne pepper
• ½ tsp Dijon mustard
• ⅓ cup red wine vinegar
• ⅓ cup vegetable oil
• 4 cloves crushed garlic
Your "dry rub" has some rather wet ingredients
$6.99 a pound is a typical price, but when Safeway has it on sale for $3.99 you KNOW I'll go there and buy as many as I have storage space for...
The great thing about a Tri-Tip is that you really don't NEED to marinate it...the less you dink with it the better...a good
hunk-o-beef will taste perfectly great with just salt and pepper...marinating was invented to cover up the bad taste of rotten meat in the Middle Ages..
While you can
cook it by temperature (remember it WILL continue to cook after being removed from heat)...the old Coozie (chuck wagon cook) method was to whack it with a chef's spatula and listen to the sound...cooked meat sounds different than uncooked meat...it also feels different if you press yer thumb into it...just make sure you don't overcook it...
After you let it rest 15 minutes under a foil tent, the runoff juices can become a gravy or au jus...
I cook tri-tip about every 10 days, more often if on sale...I have several "cores" (center parts) that are allocated to future meals (sandwiches, chili, taco's, etc) ...
I won a chili contest once by using bbq Tri-Tip as my base, cubed into 1/2 inch chunks...
Often I'll cook a tri-tip fairly plain but have a sauce or gravy on the side...
I sometimes use a "chicken gravy" for beef...and for chicken I sometimes use a "country gravy"...and for country biscuits I use a "beef gravy"...the unlikely juxtaposition of these combinations adds a little bit more dimension...