Home Recipes Moore’s Marinade Tri-Tip

Moore’s Marinade Tri-Tip

moore's marinade beef tri-tip sliced

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Living in California, tri-tip was something that was readily available at just about every grocery store. After all, this incredible cut was first marketed and sold in Northern California. The tri-tip is the bottom of the sirloin and for many years (I’m cringing here) it was ground up into hamburger. This was clearly before it was discovered what an amazing cut of meat this is on its own.

Anyway, since moving to the East Coast I’ve had to be a little more creative in my sourcing but when I find it, I buy as much of it as I can. It’s relatively inexpensive as beef goes and, cooked properly, it’s simply mouthwatering. I suspect the price of this will rise similar to brisket as it gains popularity. Anyone remember when brisket was considered “junk meat” and could be had for a few bucks a pound? Ohhhhh, the good old days!

Step-by-step with photos | Download recipe (PDF – 1MB)

Moore’s Marinade Tri-Tip

Serves: 6 | Prep time: 20 min + 5 hours marinating | Cook time: 1 hour

Ingredients

2 lbs beef tri-tip
1/4 cup chopped shallot
1 tbsp minced rosemary
1 whole sprig of rosemary
2 tbsp minced fresh ginger
1/2 lime, sliced
1 1/2 cup Moore’s Original Marinade

Equipment

Grill or Smoker, I used the Barrel House Cooker
Charcoal
Wood chunks, I prefer mesquite and/or oak
Meat thermometer with probe, like Thermoworks Smoke*

Directions

  1. Rinse and dry the tri-tip.
  2. In a re-sealable gallon bag, add the tri-tip, shallot, rosemary, ginger, lime, and Moore’s Original Marinade. Seal the bag and massage to ensure the meat is coated with the marinade.
  3. Place in the refrigerator to marinate for 5 hours, flipping every hour.
  4. When only 45 minutes of marinating time remain, light your cooker and allow the temp to come to 285 degrees.
  5. Remove the tri-tip from the refrigerator and insert the hanging hook (if using a barrel-style cooker) for your cooker into one end of the meat. Place the thermometer probe into the same end.
  6. When the coals are white hot, add the wood chunks.
  7. Hang the tri-tip in the cooker, otherwise place on grill or smoker rack.
  8. Close the cooker lid and allow the tri-tip to cook until its internal temperature reaches 135 degrees, about 45 minutes.
  9. Remove the tri-tip from the cooker and, if using, remove the hanging hook.
  10. If you are using a barrel cooker, unlatch the top half of the drum.
  11. Place the grill grate on the bottom where the coals are located.
  12. Place the tri-tip on the grate and sear over the hot coals for about 4 minutes per side, turning 90 degrees after 2 minutes on each side.
  13. Allow the meat to rest for 15 minutes, then slice and serve.

Step-by-Step

Step 1: Remove the tri-tip from its packaging and rise it off. Pat dry with paper towels.

Step 2: In a re-sealable gallon bag, add the tri-tip, shallot, rosemary, ginger, lime, and Moore’s Original Marinade. (Ensure you’ve finely chopped the ginger and shallot; I find that larger pieces result in less flavor getting into the meat.) Seal the bag and massage to ensure the meat is completely coated with the marinade. This is a terrific marinade and you want to be sure every square inch of the tritip has a chance to soak in it.

Step 3: Set the bag on a plate (as a safeguard in case of leaks) and place in the refrigerator to marinate for 5 hours, flipping every hour and massaging to make sure every part of the meat is evenly coated with marinade.

moore's marinade beef tri-tip in plastic bag with marinade

Step 4: When only 45 minutes of marinating time remain, light your cooker and allow the temp to come to 285 degrees. I like to ensure my cooker temperature has stabilized for at least 10 minutes before adding my meat just to safeguard against any abnormal temperature fluctuations, etc. Think of this as preheating your oven.

Step 5: Remove the tri-tip from the refrigerator and insert the hanging hook (if using a barrel-style cooker) for your cooker into one end of the meat. Place the thermometer probe into the same end.

The hook is only required when using a barrel style cooker, if you’re using a more traditional type of cooker the hook isn’t necessary. That said, I prefer using the hanging method with tri-tip and other meats when I can. The flavor that comes from the dripping juices and steam is simply amazing.

Step 6: When the coals are white hot, add the wood chunks. It is important to have the coals completely ashed over before you hang the meat or you risk the drippings not working their magic. The drippings have to drip onto white hot coals in order for the steam to have the desired effect.

Step 7: Hang the tri-tip in the cooker from the H frame if using a barrel cooker. Otherwise place on grill or smoker rack over indirect heat.

Step 8: Close the cooker lid and allow the tri-tip to cook until its internal temperature reaches 135 degrees. The time it takes to get there will vary but it’s usually about 45 minutes.

Step 9: Remove the tri-tip from the cooker and, if using, remove the hanging hook.

Step 10: Unlatch the top half (drum) of the Barrel House Cooker, and set it aside

Step 11: Place the grill grates on the cooker base, just above the coals, this allows for the best searing to take place. The idea here is to get the meat as close to the heat source as possible

Step 12: Place the tri-tip on the grate and sear over the hot coals for about 4 minutes per side, turning 90 degrees after 2 minutes on each side. I would normally not sear for this long, but this is a thick cut of meat and it can handle it.

Step 13: Allow the meat to rest for 15 minutes, then slice and serve.

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