6 Hour Tri-tip Marinade

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The recipe is for 2 tri-tips. I think someone put the 4 pounds as a total weight.
As for the pepper I've used both ground pepper and the peppercorn. Use what you like.
For this episode the tri-tip was cooked over an oak fire. I only have a gas Weber at this time but the oak tasted better.
One ingredient that I add now is about a 1/4 to 1/2 cup apple cider vinegar.

Glad most of you like this recipe. Tri-tip is a great cut of meat.
Deane Carr

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I'm normally one who will look at recipes, finds what I want and never return. I found the other reviews helpful, so for this recipe I decided to return and post what we did,. Maybe it'll help others. I noticed others spoke of tenderness. Since I bought a roast from a major nation-wide store that begins with an "S", which tends to be tough, I thought it would be perfect. I used Canola oil as the same store didn't sell soybean oil.. Since others commented on the sweetness I used just less than called for. Since others commented on ground versus actual peppercorns we used 1/2 each. We marinated for five hours secondary to time constraints. We cooked it to an internal temperature of ~130 (too long, got sidetracked, tented for five minutes and sliced across the grain. It was the best tri tip I have prepared at home. We intend to use this often making subtle changes as we look for perfection. Thank you Foodnetwork and to those that took the time to comment before me. Enjoy!!

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This marinade is the bomb! And I don't use that lightly when it comes to cooking. I had tried tri-tip steaks two months ago. ( I had read about this cut for some time but had little luck locating it. All I used on the steaks was McCormick Montreal Steak seasoning and they were great. So, when my husband saw a tri-tip roast, he picked it up. I made 1/2 the recipe since my roast was 2#. I cut back the sugar per previous reviews, but ended up adding back in after tasting. I also added some Worchestire sauce just because I like it. Since I was in a hurry, I used jarred minced garlic instead of fresh. I had to go to work that evening, so it was only marinating about 4 !/2 hrs. I had it at room temperature until cook time. Cooked over indirect heat on Weber charcoal grill per instructions on Tipsycook's blog on "how to not ruin a tri-tip" and it was PERFECT! Thank you, Bobby! and thanks Deane for submitting it. A definite keeper!

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This is a really good marinade! I only used half of the marinade since I only have about 5lb of tri-tip. It tasted great! Note: i marinated overnight & I used canola oil. This is a keeper!

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Amazing marinade, Used this marinade on four tri tips for New Years and it was fantastic. I doubled the ingredients, just cutting back a bit on the garlic salt. Used half and half of ground and peppercorns. Smoked the meats low and slow in my WSM for almost two hours until they came to 125 degrees and then finished them off for 10 minutes directly over the fire, turning over at five minutes to sear both sides. Wondering what else to marinade using this recipe... Ka-bobs, chicken, shrimp?! Stay tuned!

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BEST tri tip marinade I've ever made! Its delicious. Everyone asks for the recipe everytime I make it.

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My husband loved this! I made one change and that was to add Bourbon instead of Soy. Honestly, this is the BEST marinade yet. Thanks Bobby.

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This was the best tri-tip I have ever had!!!!!

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This was a good marinade and made the meat very tender, which is crucial with a tri-tip, as they tend to be chewy and tough. But after reading all the reviews I expected a phenomenal marinade. It was good, not phenomenal. The problem was that it was a bit on the sweet side, which was surprising. I followed the recipe to a T, no substitutions. Marinated 6 hours. I think I would knock the sugar back by half next time and add more pepper. Unusual for Bobby Flay, but this did not have enough kick/spice. I used whole peppercorns since ground pepper was not stipulated, which is the correct way to read any recipe. So, it was good, but not phenomenal.

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Excellent marinade. I coarsely ground the peppercorns in a coffee grinder I've dedicated to spices. I also added some powdered ginger and fresh squeezed orange juice.