Here are two great methods for preparing and cooking an R-C Ranch Wagyu Tri-Tip. Either of these will have you coming back for more and even enjoying leftovers the next day.
INGREDIENTS
1 R-C Ranch Wagyu Tri-Tip
12 oz Low Sodium Soy Sauce
1 oz Whiskey (I used Jack Daniels)
12 oz IPA Beer (I use Karbach Hopadillo IPA)
1T Local Honey
¼ Cup Course Ground Mustard
1 Garlic Clove (minced)
1T R-C Ranch Five Star Blend
1t R-C Ranch Black Hide Rub
DIRECTIONS
METHOD #1
STEP 1
Combine all the ingredients in a bowl and whisk thoroughly to blend
STEP 2
Pierce the Tri-Tip about 20 stabes with a fork on both sides
STEP 3
Place in a large zip-lock freezer bag, pour in marinade and refrigerate for 48 hours
STEP 4
Turn the Tri-Tip after 24 hours
STEP 5
Remove the Tri-Tip from the refrigerator and allow it to come to room temperature
STEP 6
Preheat your grill / smoker to a hold temp of 285 degrees
STEP 7
Place the Tri-Tip on the grill / smoker and allow to cook until you've reached your desired doneness
STEP 8
Remove the Tri-Tip and allow it to rest for at least 30 minutes and then cut the meat against the grain.
**Play the video below to learn How To Cut A Tri-Tip 👇
METHOD #2
STEP 1
Combine all the ingredients in a bowl and whisk thoroughly to blend
STEP 2
Pierce the Tri-Tip about 20 stabes with a fork on both sides
STEP 3
Place in a large zip-lock freezer bag or vacuum seal bag, pour in the marinade, seal the bag shut (air tight), and Sous Vide at 128-degrees for 6 hours
STEP 4
Remove the Tri-Tip from the Sous Vide and finish on the grill with the following steps
STEP 5
Preheat your grill / smoker to a hold temp of 285 degrees
STEP 6
Place the Tri-Tip on the grill / smoker and allow to cook until you've reached your desired doneness
STEP 7
Remove the Tri-Tip and allow it to rest for at least 30 minutes and then cut the meat against the grain and enjoy
