1. In a rectangular glass dish or large zip-loc bag, place the tri-tip in the center along with the citrus juices. Add a couple of rinds from each citrus as well. Pour marinade over the meat. 2.

Put the soy sauce, sugar, ketchup garlic, ginger, vinegar, orange juice, sesame oil and red pepper in a small saucepan, set over low heat and stir until the sugar is dissolved. Cool to room ...

‘I have a great tri-tip marinade for Robert R. Heacox of Camano Island,” Everett cook Nancy Thurmond writes. “It’s not a barbecue sauce, but it’s delicious! Simple, but, oh, so good!!” In small mixing ...

1. Combine all ingredients for the tri-tip marinade and let the roast sit in and absorb the marinade for at least 4 hours or overnight. 2. In a small bowl, whisk together all ingredients for the ...

Chef Jeff from Smith's says tri-tip is one of his all time favorite cuts of meat. He explained how it got the name "tri-tip", it's triangle shaped. 1. Combine the ingredients for the marinade in large ...

Mix all ingredients except tri-tip, salt and pepper. Season tri-tip with salt and pepper and puncture both sides of meat repeatedly with a fork. Place the roast and marinade in a large casserole dish ...

If you’ve never used this cut of meat, it’s well worth a try. If your local market doesn’t carry it, request it at the butcher counter. You can grill the tri-tip whole or cut the roast into individual ...

1. Pour 2 cups of syrah into a nonreactive saucepan and bring to a boil. Remove from the stove, and add thyme, savory, garlic, shallot, cardamom, cinnamon, cloves and bay leaf. Set aside to cool, ...

Tequila’s scent is unmistakable. The aroma is floral-sweet, sometimes edged with a subtle hint of vanilla. Occasionally, I catch a whisper of wet pine needles or even bittersweet chocolate. Maybe lime ...

1 large bottle teriyaki sauce/marinade, roasted garlic flavor preferred 1 bunch fresh cilantro 1 bunch fresh thyme 1 bunch fresh rosemary 1 bunch fresh oregano 1. In a rectangular glass dish or large ...