Jack Daniels Crispy Tri-Tip
by Larry K.
2.5-3lbs.(1.1-1.4kg) Tri-tip roast
6 oz. Jack Daniels
1 clove garlic - peeled and chopped
3 tbs Olive oil
3 tbs pepper corns
Squeeze Lemons, retain juice. Combine all ingredients, including lemon halves, into a plastic bag or container. Seal the bag and place in the refrigerator for 12-24 hours, turning every 2-3 hours.
Preheat grill with coals in the center. Remove tri-tip, pat dry, and sear both sides. Divide charcoal and move to sides, place meat in center of the grill. Cover with BBQ lid (you can utilize a soaked cedar plank as well) and cook for 45 minutes to 1 1/4 hours (or until the meat is to your liking, rare, medium rare, medium). Turn meat once with 20 min left.
This will give you a roast that is crispy on the outside, and tender on the inside.
Slice and serve.
Great submission, Larry. We would like to add the following to help the new tong wielders... NOTE: Searing is an important step in our tri tip roast recipe. If you are new to cooking, searing is the act of cooking any meat quickly over a dry, very hot heat source. This will brown (caramelize) the meat to produce that incredible flavor we all so enjoy. Searing requires a temperature of 550-600°F/288-316°C, so you need to have sufficient charcoal to attain this temperature. Generally speaking, this will require about 100 briquettes (6 quarts).
Meat Temperature Chart (Fahrenheit) Beef
Rare...............120° - 125°
Medium-rare.....130° - 135°
Medium...........140° - 145°
Medium-well.....150° - 155°
Well done........160° and above