12 ounces Kraft zesty Italian dressing
6 ounces balsamic vinaigrette marinade -- (Peter s)
2 tablespoon Crazy Jane s mixed-up seasoning
2 tablespoon garlic salt
2 tablespoon coarse ground black pepper
2 tablespoon Montréal steak seasoning
1 pinch cayenne pepper
4 ounces cheap yellow mustard
Instructions:
1) Place Tri-Tip in Ziploc Bag with Italian Dressing and Balsamic
Marinade for 24 hours (I do this 36 hours before cooking) 2) Take
out after 24 hours and pat dry with paper towel. 3) Mix all dry ingredients
in a bowl to make a rub. Rub Tri-Tip all over with rub. Generously
rub into meat, if you don't have enough just mix some more up. 4)
Then cover Tri-Tip generously in mustard. 5) Wrap in plastic wrap
for 12-24 hours. Store in refrigerator. 6) Take out of refrigerator
1 hour before you plan to put on grill. Cooking Directions: Bring
temperature of BGE to 450-500 degrees. Put handful of your favorite
soaked chips on fire. I like apple and pecan. With lid up, sear lean
side for 4-6 minutes. Turn over so fat side is down, sear this side
for 4-6 minutes. With lid down then cook fat side down for about 30
minutes, with temperature between 350-450 degrees. When juices form
on top flip so lean side is down and cook until internal temp of Tri-Tip
is about 135 degrees. Let rest a few minutes. Slice thin on the diagonal
against the grain starting with small tip of triangle. Special Instructions:
It tastes best to serve warm, so timing can be important. Leftovers
are great for sandwiches.
