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Onion-Beer Tri-Tip Roast & Grill Brush Review

By October 21, 2015Grilling, Recipes

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My fiancé bought me a few cookbooks for my birthday this year.

🙂

He knows the way to my heart.

A book about Chile Peppers and everything spicy.

The Complete Chile Pepper Book

So I have been dying to make some of the recipes from this book.

And lucky it has still been 90+ degrees here in California mid-October.

Perfect grilling weather

🙂

So I found a recipe for tri-tip to try with this new grill basting brush from Yumms Products:

Yumms Grill Brush

Yumms Grill Brush

Now, time to marinade the beef

🙂

Start with the onions:

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Saute them with the butter

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I was able to find El Guapo brand New Mexico Chile Powder locally

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Add the chile powder to the onions.

Next up:

Lagunitas

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Simmer the beer/onion/chile mix

Let the marinade cool before placing the beef in a plastic bag with marinade and refrigerate overnight, turning occasionally

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 simmering marinade

We marinated the tri-tip overnight and then reserved the juice and onions in a pot to simmer.  Use this to baste the meat while grilling.

Yumms Grill Brush

The Yumms Grill Brush holds up well on the grill, didn’t melt near the high heat and was very sturdy, not flimsy feeling at all.

trip-tip

After grilling…

Onion-Beer Tri-Tip Roast

Medium-Rare

Plating

Finished

🙂

dinner plate

Dinner is Served

Onion-Beer Tri-Tip Roast
Print Recipe
Servings
8 servings
Servings
8 servings
Onion-Beer Tri-Tip Roast
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Cook the onions in the butter in a small saucepan over medium-low heat until tender, about 10 minutes. Stir in the salt and chile powder. Add the beer and simmer 5 minutes. Remove from the heat and cool thoroughly. Place the roasts in a large plastic bag (I used a Food Saver bag) and add the cooled marinade, turning to coat. Close the bag and marinade in the refridgerator6-8 hours (or overnight), turning occasionally. Remove the roasts from the marinade; reserve the marinade in a small pot. Boil the marinade for 10 minutes. Place the roasts on the grill over medium coals. Grill 30-35 minutes, or until internal temperature reaches 150 degrees F. Turn and brush the roast frequently with the marinade. Roasts will be rare to medium in doneness. Remove the roasts from the grill, tent with foil and allow to stand for 15-20 minutes before carving.
Recipe Notes

*Note: Recipe requires advance preparation

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