Coat the inside of a slow cooker with about 1 tablespoon olive oil.
Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet.
Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. ...
arting to grill, take the tri-tip out of the refrigerator and
Place onion and beef tip in resealable plastic bag or glass dish.
Combine remaining ingredients.
Pour marinade over tri-tip beef mixture and place in refrigerator for 24 hours.
Turn beef occasionally.
Barbecue on medium heat until tri-tip is medium rare.
Whisk first 10 ingredients in medium bowl.
Using small sharp knife, pierce meat all over.
Place meat in large resealable plastic bag; add marinade.
Seal bag.
Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
rown tri tip in the hot oil, working in 4 batches, until beef
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over.
Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade.
Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board.
Tent with foil; let stand 10 minutes. Cut diagonally across grain.
In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.
he fridge.
For the Tri-Tip:
In a mixing bowl
oarse powder.
Rub the tri-tip on all sides with the
ub (Lawry's), coat your tri tip roast with the salt, creating
ith cooking spray. Season the tri-tip roast with garlic pepper seasoning
Mix the salt, garlic and 3 types of pepper in a bag or small dish.
Fire up the barbecue and place the tri-tip, fat side down, on the grill when the coals are white-hot.
Sprinkle the meat with some of the seasoning and poke with a sharp fork a few times to allow the seasoning to seep into the meat.
Place the lid on the grill and wait 10 to 15 minutes before turning the meat over. Repeat the sprinkling/poking process.
Wait 40 to 45 minutes for the beef to be ready.
Cut away the fat and slice into 1/4-inch thick slices.
re thoroughly mixed.
Transfer tri tip roast to marinade. Poke both
oarse paste.
Pat the tri-tip dry with a paper towel
Salt and pepper Tri-Tip and barbecue until rare.
When meat cools, slice thin.
Place in bottom of 9 x 13-inch baking dish. Heat all 3 cans of soup in saucepan until smooth.
Pour over sliced meat.
Cover tightly with foil.
Bake at 300\u00b0 for 1 1/2 to 2 hours.
Delicious.
arge zip-top bag with tri-tip. Marinate at least two hours
Roll Tri-Tip in Pappy's seasoning.
Fire up the grill.
Oil the grate.
Cook the tri-tip about ten minutes on each side for medium rare.
Move if flare ups occur.
Transfer to a cutting board and let rest for 5 minutes.
Carve thin against the grain.
edium to medium-rare. Chill tri tips until firm. Trim fat
nto the surface of the tri-tip, cover with plastic wrap, and