"Stout Marinated Tri Tip will feed a lot of folks at your next tailgate or backyard BBQ party!"
3-4 pounds Tri-Tip Roast
1 large, sweet onion cut into large slices
2 Large cans of dark Stout Beer
1 1/2 Tablespoons of Horseradish
2 1/2 Teaspoons of Black pepper
2 Tablespoons of coarse grain Dijon Mustard
1/2 teaspoon dry mustard powder
3 sprigs of rosemary
1 tablespoon of olive oil
Sea Salt to taste
Place the tri-tip in a large sealable plastic bag. Rough up the rosemary by rolling over it with a rolling pin or smashing it with a pan to release the flavor. In a non-reactive bowl (ceramic or glass) combine 1 can of stout, mustard, mustard powder, horseradish, pepper and rosemary. Mix and pour into the plastic bag over the meat. Add the onions and seal the bag – removing as much air as possible. Don’t let the rosemary poke through the bag. Massage the marinade into the meat and ensure that it is well coated. Leave the meat in the fridge or cooler for 4 hours. This is a good time to drink the second beer.
Remove the tri-tip from the bag and pat dry. Strain the marinade into a saucepan and reserve the onion. Reduce the marinade in a pot on low heat for approximately 20 minutes until the sauce coats the back of a spoon. Wrap the onions in aluminum foil and throw onto the grill during the last 20 minutes of cooking, making sure to flip the packet occasionally.
Heat the grill to medium high (350 degrees). Rub the roast with olive oil and season with salt. Place the meat on the rotisserie and roast at 250 degree F and baste with the thickened marinade every 20 minutes. Cook until internal temperature reaches 145 degrees, (about 2 hours.) Use two foil packs of soaked wood chips as described above to impart a wonderful smoky flavor to the meat. Hickory is a good choice and if you want something really bold, cabernet chips will work wonders as long as you don’t go overboard.
Let the meat rest for at least 10 minutes before serving, always cut against the grain with tri-tip and serve with some extra horseradish. Plan on about 1/3 to ½ pound per person.