swquilts
08-22-2005, 07:44 AM
This was so good I had to post on its own thread. I will put this in our regular rotation since it's easy too. I doubled the rub since we like meat on the well seasoned side.
Tri-Tip Roast w/Tomato Red Barbeque Sauce
Here you have it, an easy, delicious barbecue sauce with all the fundamental flavors in place. Sweet, sour, spicy and salty. I leave it to you to add the "x" factor, if you want. That little something is what makes a barbeque sauce your own.
Sauce:
1/2 c ketchup
2 TB white wine vinegar
1 TB Worcestershire sauce
2 tsp molasses
1 tsp soy sauce
1/2 tsp prepared chili powder (I used ancho)
1/2 tsp granulated garlic
1/4 tsp celery salt
1/4 tsp liquid hickory smoke
Rub:
1/2 tsp kosher salt
1/2 tsp celery salt
1/4 tsp fresh ground black pepper
1/4 tsp granulated garlic
1 tri tip roast, about 2 pounds and 1 1/2" thick
2 TB extra virgin olive oil
1. To make the sauce: In a med saucepan, combine the sauce ingredients with 2 TB of water. (I forgot the water!). Bring to a simmer over med heat and cook for about 1 minute, stirring occasionally. Set aside half of the sauce for dipping.
2. To make the rub: Combine the rub ingredients and stir until well blended.
3. Allow the roast to sit at room temp 20 to 30 min before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. Grill over Direct Medium heat until well marked, about 10 minutes, turning once. Move the roast to Indirect Medium heat and cook to the desired doneness, 20 to 30 minutes more for medium rare, brushing the meat with the sauce on both sides and turning it over every 5 min or so. Remove from the grill and let rest for 5 to 10 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce.
Serves: 6
Source: Weber's Real Grilling
Tri-Tip Roast w/Tomato Red Barbeque Sauce
Here you have it, an easy, delicious barbecue sauce with all the fundamental flavors in place. Sweet, sour, spicy and salty. I leave it to you to add the "x" factor, if you want. That little something is what makes a barbeque sauce your own.
Sauce:
1/2 c ketchup
2 TB white wine vinegar
1 TB Worcestershire sauce
2 tsp molasses
1 tsp soy sauce
1/2 tsp prepared chili powder (I used ancho)
1/2 tsp granulated garlic
1/4 tsp celery salt
1/4 tsp liquid hickory smoke
Rub:
1/2 tsp kosher salt
1/2 tsp celery salt
1/4 tsp fresh ground black pepper
1/4 tsp granulated garlic
1 tri tip roast, about 2 pounds and 1 1/2" thick
2 TB extra virgin olive oil
1. To make the sauce: In a med saucepan, combine the sauce ingredients with 2 TB of water. (I forgot the water!). Bring to a simmer over med heat and cook for about 1 minute, stirring occasionally. Set aside half of the sauce for dipping.
2. To make the rub: Combine the rub ingredients and stir until well blended.
3. Allow the roast to sit at room temp 20 to 30 min before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. Grill over Direct Medium heat until well marked, about 10 minutes, turning once. Move the roast to Indirect Medium heat and cook to the desired doneness, 20 to 30 minutes more for medium rare, brushing the meat with the sauce on both sides and turning it over every 5 min or so. Remove from the grill and let rest for 5 to 10 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce.
Serves: 6
Source: Weber's Real Grilling