Grilled Tri-Tip Roast
This was a recipe that a friend of ours, Erik, gave us about twenty years ago and has been one of our favorite grilled meats ever since.
The meat is tasty with the mix of onion, garlic, beer and seasoned salt. Add some mesquite chips to the grill to give the roast a nice smokey flavor. Serve with corn on the cob and potato salad for a late summer treat.
1 Tri-tip roast
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 Tbsp seasoned salt (We like Lawry's)
Ground pepper, to taste
1 bottle of beer (We like to use Pacifico, but any good beer will do just fine)
Mix the onion, garlic, seasoned salt, pepper and the beer in a large bowl or resealable plastic bag. Add the roast, 'mush' it all together and put in refrigerator for 24 hours.
One hour before grilling, remove the marinade and roast from the refrigerator and let stand. Reserve the marinade. Prepare grill with one large pile of charcoal to one side as in indirect grilling and a few coals on one side to sear the meat. Place meat on the hot coals and sear then move meat to one side. Add mesquite chips and cover grill. Baste meat about every 10 minutes using the onions and garlic as well as the liquid. Turn after 20 or 30 minutes. Continue to smoke for about thirty minutes until internal temperature is 145°. Let stand for about 10 to 15 minutes before slicing.