venison tri tip

huntFX4

Active Member
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870
Just wanted to share what I did with a venison tri tip in case anyone wanted to try it. I mixed a blend of minced garlic, onion powder, fresh ground pepper, fresh ground sea salt, lemon juice, extra virgin olive oil, and honey sesame terriyaki merinade. Then using a fork i jabbed the tri tip numerous times so the marinade would get to the center. I used the olive oil to try to keep it juicy. Then I double wrapped it tightly in tinfoil and set the barbecue for 300 degrees and slow roasted it on the top rack for about an hour. It turned out great. My wife did one another way that was great too but I'm not sure what she did.
 
Tri tips are 1st class.....med rare. Beore they begame popular they were almost a throw away cut, very cheap, then the word got out. In some parts of the country they are unheard of. Alas their loss.

from the "Heartland of Wyoming"
 
Michael,

The tri tip is the section of muscle at the back of the rump. When separated it appears stringy and fairly thin in a triangular shape. Great cut of meat
 

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