horoughly mixed.
Transfer tri tip roast to marinade. Poke both sides
ver medium-high heat; fry roast in hot oil until browned
o blend ingredients.
Place roast in bag. Peel and quarter
gredients; (all ingredients following the roast listed, minus the oil) and
Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
Add the roast.
Squeeze air from bag, allowing marinade to cover the roast; seal.
Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
Place roast on grill rack over medium-hot coals.
Grill with lid down for 45 minutes.
Turn the roast over and grill for another 30 minutes or until done to taste.
Cut into 1/2 to 3/4 inch slices.
Serve immediately.
Preheat oven to 425 degrees F.
Combine olive oil, packed brown sugar, cracked black pepper, garlic, salt.
and thyme. Rub this seasoning mixture onto the beef roast.
Transfer to an oiled baking pan and bake uncovered, until internal temperature reaches 135 degrees for rare, 140\u00b0F for medium rare; 155\u00b0F for medium, approximately 20-30 minutes depending on thickness.
Tent loosely with aluminum foil; let stand 10 minutes.
Carve against the grain into thin slices.
lemon pepper, seasoned salt, and beef bouillon together in a small
Lawry's), coat your tri tip roast with the salt, creating a
ooking spray. Season the tri-tip roast with garlic pepper seasoning on
Preheat oven to 325\u00b0F.
Combine seasonings with oil. Rinse and pat roast dry. Rub the paste thoroughly and evenly onto the roast.
Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed). Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare. The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get.
Remove from oven and let stand for 15 minutes. Slice thinly to serve.
Allow the roast to come down to almost
(200 degrees C). Secure roast with cooking twine.
Make
esealable plastic bag. Add the roast, coat with the marinade, squeeze
Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.
eat thermometer into center of roast. Roast in a 425\u00b0F oven
lass dish, pour marinade over roast, coating all sides. Cover and
Rub roast all over with thyme, basil,
Take tri tip roast and marinate in Chuka's marinade for 6 to 12 hours prior to cooking.
Garnish in lemon pepper, roast seasoning and garlic salt.
Leave small bed of marinade on bottom of pan. Preheat oven to 325\u00b0 until warm.
Cook roast for approximately 20 minutes per pound, checking periodically.
Baste roast with marinade occasionally.
Marinate tri tip roast in above ingredients for 30 to 45 minutes.
Grill marinated tri tip to desired doneness.
Marinate beef loin in bag or bowl overnight.
Take loin out. Make small