Swimmin’ in Smoke’s Red Wine Marinated Tri Tip
- Cook time:30 minutes
- Prep time:15 minutes
- 1 cup of your favorite red wine
- 1 tablespoon honey
- 2 tablespoon Cattle Call
- 1 tablespoon Colmans mustard powder
- 3 tablespoons balsamic vinegar
- 3 tablespoons soy sauce
- 6 large, cloves garlic roughly chopped
- 1 Scallion diced
- 3 to 4 pounds beef tri-tip
- 1 small can sliced mushrooms
In a medium mixing bowl, whisk first eight ingredients together.
In a heavy-duty sealable plastic bag, combine mixture with tri-tip. Seal bag, pressing out excess air. Marinate in refrigerator, turning occasionally, at least 4 hours and up to 24.
Prepare the grill for two zone cooking.
Place Tri Tip on the hot side of the grill and grill for approximately 8 minutes per side to form a nice crust. (Reserve remaining marinade) Move the Tri Tip to the cooler side of the grill, close the cover and allow the Tri Tip to cook until it reaches an internal Temp. of 125 degrees for rare, approximately 15 – 20 minutes, or 155 degrees for Medium. Remove tri-tip from grill and let rest 15 minutes. (It will continue to cook another 5 degrees or more while resting)
In a small sauce pan, bring remaining marinade to boil. Reduce heat to low, add a small can of sliced mushrooms and simmer 8–10 minutes, stirring occasionally.
Slice meat and top with reduction sauce.
two zone cooking – The most versatile way to cook, the two-zone fire is your first choice for cooking most foods on the grill. To create a two-zone fire, position coals on one side of the grill for direct, high-heat cooking and searing and leave the other side empty. You can use the side without coals for lower-temperature cooking and as a safe zone for flare-ups.