#8
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After the debacle of buying what I thought was a whole sirloin tri tip cut
of meat, only to discover it was 4 individual tri tips, I decided to do a taste
off.

Here is what I did. Three were covered with a dry rub and one was marinated. All four were done on the grill, seared and then cooked at 300 degrees for about 40 minutes, rested for 10 minutes to medium/medium rare in the thicker areas.

Rub # 1

1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon garlic powder
2 teaspoons kosher salt
Combine the tri tip rub ingredients.

Rub # 2

1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon mustard powder
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper

Rub # 3

1 Tbsp Kosher salt
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 teaspoon cayenne
1 Tbsp dried oregano
1 teaspoon dry rosemary (or fresh, finely minced)
1/2 teaspoon dry sage

The marinaded tri tip was -

1 tablespoon crushed red pepper flakes
1 teaspoon minced garlic
11/2 cups apple juice
2 teaspoons Worcestershire sauce
2½ tablespoons lime juice
3 tablespoons dark corn syrup
3 tablespoons seasoned salt
1/4 cup soy sauce
1/4 teaspoon cayenne (red) pepper
1/4 teaspoon ground ginger

Prior to cooking, removed from marinade and 2 bullion cubes were crushed and rubbed all over the outside.


Reviews - In order of what we liked best. Rub #3 won hands down as the favorite over the other 3 flavor profiles. It was well balanced and the char had such great flavor. You couldn’t pick out one distinct flavor over the others which is exactly as I like a rub to be.

Now for # 2 Derek like the marinated one next. I preferred rub # 2. Derek like the flavor of that the soy and lime juice imparted. I loved the simplicity of flavors of rub #2. I think I might add a skosh more of the mustard.

For our 3rd favorite Derek liked Rub #2 and I liked the marinaded one. I find soy can be over powering in some dishes, but was very happy with the balance of flavors. I think next time I would add maybe 1-2 TBS of brown sugar to help with the caramelization of the apple juice.

For out 4th favorite both of us picked rub # 1. While it has potential it just was lacking in flavor.

And there you have what to do when you have far too many tri tips to grill



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#9
  Tri Tip - 4 Ways DFen911 After the debacle of...
Nicely done, Denise! Can't wait to see what you do with all that meat now.
Maryann

"Drink your tea slowly and reverently..."
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#10
  Re: Tri Tip - 4 Ways Mare749 Nicely done, Denise!...
Even tho I'm not a tri-tip fan, the ideas for leftovers just boggles the mind!

I'm with you Denise, I thought the rubs were calling for a little br. sugar also. Fun day, huh??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#11
  Re: Tri Tip - 4 Ways cjs Even tho I'm not a t...
WOW! That's a lot of meat!!! I look forward to seeing what you do with it!
Daphne
Keep your mind wide open.
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#12
  Re: Tri Tip - 4 Ways Gourmet_Mom WOW! That's a lot o...
We always make a small pot of chile with leftover tri tip. Yum!
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Tri Tip - 4 Ways


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