Matt'S Barbecued Tri-Tip Roast
- 2 Tri-tip Roasts
- 2 Bottles of your favorite Pale Ale
- 1 and 1/2 cups Soy Sauce (low sodium is fine)
- 4 shallots sliced into rings and separated
- 1/2 cup Dijon Mustard
- Unseasoned Meat Tenderizer
- Use a container large enough to hold both roasts and one that the ingredients can be combined in.
- Combine the beer, soy sauce, mustard and sliced shallots in the container. Use a whisk or fork to mix the marinade, insuring that the mustard blends into the liquid. Sprinkle some of the meat tenderizer into the marinade. Using a kitchen fork, repeatedly pierce the meat on all sides. The point of piercing is to allow the marinade to seep into the meat. Generously sprinkle all surfaces of the meat with the tenderizer and set aside for five minutes. Place the meat in the marinade and turn to coat the meat. Cover and refrigerate for 24 hours, turning once approximately halfway through. Using a Weber or kettle BBQ, start a fire on one side, preferably using mesquite charcoal. When the fire is ready, place grill in BBQ. You may sear the meat, if desired. Place the roasts on the grill opposite of the fire. Cover and cook meat to 125 degrees for medium rare. For best results, use an instant read thermometer. Cooking time can vary depending on the size of the fire and temperature inside. It should take about 40 minutes.
tri, ale, soy sauce, shallots, dijon mustard
Taken from www.epicurious.com/recipes/member/views/matts-barbecued-tri-tip-roast-1204571 (may not work)