2/3 cup vegetable oil
2/3 cup honey
1/3 cup Worcestershire sauce
1/3 cup red wine vinegar
2 pinches salt
fresh ground pepper to taste
a-1 or bbq sauce - optional
Instructions:
This recipe uses a tri-tip roast. This is a lean, boneless, and economical
cut of meat from the round and bottom sirloin of the cow. Generally,
a cooked, trimmed tri-tip roast will yield four 3-ounce servings of
meat per pound. For this recipe, use a 3-pound roast to get twelve
3-ounce servings or six 6-ounce servings of beef. Combine ingredients
in a mayonnaise jar. Shake well. OR, place ingredients in a blender
and blend well. Pierce tri-tip thoroughly with a fork and place in
a plastic storage bag. Add the marinade and soak in the refrigerator
for three days, turning often. When ready to cook place tri-tip on
a hot BBQ grill and sear. Turn the meat 90 degrees to cross hatch.
Repeat this on the other side of the roast. Complete the cooking process
on the BBQ grill. OR, place tri-tip in glass dish in a 350 - 375 degree
oven. Continue cooking until interior temperature reaches 135 degrees
on an inserted meat thermometer. Remove from oven and let sit for
10 minutes to complete the cooking process before slicing.
