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Tri-Tip beef has been mostly used as glorified ground beef but has the potential to become delicious stand-alone barbecue meat. The secret of this recipe comes from the fruity-liqueur based injectable marinade. This special concoction produces some serious fun tastes that will make you and your guests true believers in this little known cut of beef
Injectable Sweet and Tangy Beef Marinade
Gently blend the following together in a jar and shake up well
1/2 cup of any fruity liqueur (Cherry Herring, Pamplemousee, Cassis)
2 tsp. Worcestershire sauce
2 tsp. lemon juice
2 tsp. apple cider vinegar
1/2 tsp. beef stock concentrate granules
Set up the grill or smoker or oven for indirect heat at 250 degrees. Once meat reaches 120 degrees remove, tent and create a hot searing (400+) surface on cast iron pan or grill. Search 2 minutes a side until it reachers about 125+ degrees, remove and tent and rest meat for medium rare finish.
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