I have had plenty of kitchen failures when it comes to cooking tri tip roasts. I tried the slow cooker, tried baking it, tried a frying pan—all failed.
To me, tri tip is meant to be prepared on the grill. And this is spring—prime grilling season!
So if you want a nice, juicy tri tip with a crisp seared crust and a hint of smoky barbecue flavor, I’ve got just the recipe for you.
Here are the ingredients you will need:
- ½ cup Burgundy wine
- 2 tbsp canola oil or olive oil
- 1/3 cup of chopped onion (or onion salt)
- 1/3 cup garlic salt
- 1/3 cup dried red bell pepper
- tbsp salt
- Teaspoon paprika
To find out how to mix these ingredients and grill this entrée to perfection, listen to the 5-minute episode here.