Best 3 Tightend Tip Sangria Soy Tri Tip Recipes

EMERIL'S GREAT GRILLING AND BARBECUE TIPS

Steps:

• -Brush cold grill with oil to prevent sticking
• -Use one-gallon zip-lock plastic bags to marinate up to 1 pound of meats or vegetables in 2 to 3 cups of marinade; seal, pressing out air, set bag in a large pan or baking dish and marinate, refrigerated, turning occasionally
• -Glass baking dishes work well for marinating too, but avoid aluminum, which will interact with acids in marinades, and soft plastic or rubber containers that pick up odors easily
• -Trim excess fat from meat to avoid flare-ups; slash fatty edges to keep meat from curling
• -Fill a plant mister with 7 parts water and 1 part vinegar; use to spray grill when flames flare up
• -Preheat gas grills at least 15 minutes; for charcoal grills, light at least 45 minutes before, and let burn to hot embers, coated with ash
• -To flavor your barbecue, add aromatic hardwoods, such as hickory, mesquite or oak chips or chunks or aromatic fruit woods, such as apple or cherry or vine cuttings; soak wood in cold water for at least 30 minutes, then add to hot coals
• -Begin grilling when grill temperature stabilizes at 300 Fahrenheit
• -Use your hand to determine approximate temperature; hold your hand 3 inches above the rack and count the seconds you can comfortably keep it in place: 5 seconds for low, 4 for medium, 3 for medium-high, 2 for high
• -For kebabs: grease flat, narrow metal skewers or soak bamboo skewers in water for 30 minutes
• -For small, delicate items such as fish, shrimp or asparagus use an oiled grill basket for easy turning
• -For long-cooking vegetables or fruits (such as potatoes, whole heads of garlic or apples) cut a large piece of heavy-duty aluminum foil, oil well, fill with sliced vegetables or fruit and seasonings, drizzle with oil, seal and place on hot grill Use long-handled tools and tongs -- not forks -- to turn meat to avoid piercing and releasing juices
• -To prevent scorching, brush meat with prepared barbecue sauce only after it is cooked through Don't forget to use heavy-duty oven mitts

TIGHTEND TIP (SANGRIA SOY TRI-TIP)

Steps:

• In a 5 gallon bucket with a lid, add the wine, soy sauce, chile pepper, onion, garlic and ginger; mix well. Add the beef to the marinade, cover, and let sit overnight, in an ice chest with just a little ice (you want meat to absorb marinade).
• The next day remove the beef from the marinade.
• Heat a grill to medium heat and the coals have a light grey ash.
• Put the beef on the grill and slow cook for approximately 40 minutes for medium-rare. Remove the beef from the grill to a cutting board and let sit for 10 minutes before slicing.

BRENDA'S CABERNET-SOY TRI-TIP,

Steps:

• In a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce.
• With the flat side of a knife, crush ginger and garlic. Add to wine mixture.
• Wipe beef with a damp towel and put in bag (beef, not towel!), seal, and shake to mix. Set bag in a pan and chill, turning occasionally, at least 30 minutes or up to 1 day.
• Lift beef from bag, reserving the marinade. Lay meat on a grill above a solid bed of medium coals or on a gas barbecue on medium heat (you can hold your hand at grill level only 4 to 5 seconds). Cover gas grill. Turning beef as needed to brown evenly, cook until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 30 minutes total for a 1 1/2- to 2-inch-thick piece.
• Transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes.
• Meanwhile, pour reserved marinade into a 1- to 2-quart pan. Over high heat, boil marinade until reduced to about 1/2 cup, about 5 minutes. With a slotted spoon, discard ginger and garlic. Pour marinade sauce into a bowl and add juices that have drained from meat.
• Slice meat thinly across the grain and accompany with sauce.