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Texas Tri-Tip
Texas Tri-Tip
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
550 minutes
Marinate beef tri-tip in bock beer and lemon juice overnight for juicy, flavorful grilling over coal or mesquite.
Ingredients:
  • 2 (4 pound) beef tri-tip roasts, trimmed
  • 1 cup dark lager (such as Shiner® Bock)
  • 1 cup lemon juice
  • 0.5 cup olive oil
  • 0.5 cup white sugar
  • 0.5 cup Worcestershire sauce
  • 0.25 cup ground black pepper
  • 0.25 cup garlic salt
  • 0.25 cup garlic powder
  • 0.25 cup onion powder
  • 1 tablespoon cayenne pepper, or to taste
Instructions:
  • Place the tri-tips in one or two gallon-sized zip-top bags or in a large sealed container to marinate.
  • Combine lager, lemon juice, olive oil, sugar, Worcestershire sauce, pepper, garlic salt, garlic powder, onion powder, and cayenne pepper in a bowl and whisk until well mixed. Pour the marinade over the tri-tips, ensuring they are fully covered. Seal the container tightly, removing any excess air. Refrigerate the meat, flipping it halfway through the time, for 8 hours to overnight.
  • Prepare the grill by lightly oiling the grate. Place coals or mesquite wood on one side and preheat the grill to 375 degrees F (190 degrees C).
  • Take the marinated tri-tips out and sear them directly over the wood or coals for 1 to 2 minutes on each side. Transfer the tri-tips to the cooler side of the grill, cover, and cook until they reach your preferred level of doneness, approximately 45 minutes for medium-rare.
  • Rest the cooked dish on a cutting board covered in foil for 10 to 15 minutes. Then, unwrap and slice against the grain.

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