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PostPosted: Wed Apr 28, 2010 9:33 pm 
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Joined: Thu Mar 26, 2009 12:41 am
Posts: 140

The perfect Teriyaki marinade.

Soy Sauce 1 Cup
Sesame Seed Oil 2 to 5 drops
Pineapple Juice 2 6 oz CANs
Balsamic Vinegar 1 TBS
Ginger 2 TBS
Garlic 2 TBS
Sesame seeds 4 TBS
Brown Sugar 3 TBS

Marinade at least 12 hours and baste with sauce during cooking.

Find a Tri Tip Roast or two, Marinade in a large Ziploc bag for at least 12 hours, throw it on the Q , medium heat. It usually takes about 20 minutes per side, flip every 10 minutes. ( that’s about 1 beer per flip for me) Baste it with the marinade from the Ziploc Bag every time you flip it. The last flip try to cover the top with the sesame seeds from the marinade. After the meat is cooked throw away the leftover marinade from the bag.

To be more accurate, you can use a digital meat thermometer, when the inside of the roast gets to 130 degrees, take it off and tent in foil for about 15 minutes. It will finish cooking under the foil, this makes Medium to Medium Rare. 140 degrees will make it medium to medium well. The roast usually differs in thickness, so the thinner parts will be more done than the thicker parts using the same timetable. Cooking times may vary and It’s OK to have it a little charred on the outside.

Slice in ¼ to ½ inch strips across the grain of the meat, slice the entire roast at the same time. You can use the juice from the cutting board and serving dish for a dipping sauce. Do not use the raw marinade for a dipping sauce.

Make 2, they are good for about 3 or 4 days of refrigerator snacking and sandwiches.

Malibu Stealth 14
(The Mullet Mobile)

By the time a man is wise enough to watch his step,
he's too old to go anywhere. -Billy Crystal

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