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Pineapple Ginger Tri-Tip

2K views 9 replies 6 participants last post by  ChileRelleno 
#1 ·
Jaccard tenderized Tri-tip marinated 18hrs



Pineapple Ginger Marinade for Beef
1 20oz can crushed Pineapple, juice and all
1 big thumb sized knob of ginger, peeled and grated
1C orange juice
1/4C Worcestershire sauce
1/8C soy sauce
1T fish sauce
1T Kosher salt







Now its into the smoker with some Cherry and bring them to an IT of 110°-115°, and then finish on the grill to an IT of 135°

To go with these I've kebabs of pineapple, onion and bell pepper to grill.
And an Italian style casserole of zucchini, squash, onion and bell pepper in a nice roasted veggie marinara sauce.







And here are the goods, the eagerly awaited finale...

This beef turn out great, the marinade was fantastic.
The beautifully subtle flavor of pineapple/ginger and the rich beefiness combined dazzlingly in the mouth.
My younger son took one bite and said, "Make it again Dad."







I was wishing I had some Parmesan reggiano to top this with.


Dinner is Served!
 
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#4 ·
I keep contemplating getting a Sous vide machine.
Very popular cooking appliance and the meals I see made are fantastic.
 
#8 ·
Butcher shop local to me here in Mobile, South Alabama Custom Meats.
I had to bug them for awhile, once he got them in I bought twelve of'em.
 
#10 ·
It is a very lean, tasty cut off the Bottom Sirloin.
It only averages about 3lbs, so I always cook two.





And cutting a Tri-tip is like cutting a Packer brisket as the grain runs two directions.


 
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