I don’t know if anyone here knows, but by day I’m a trust and estate attorney. Last year, I lost my job at my firm and recently started my own practice. It’s been a weird year because then COVID started and got my schedule all “off” again! But now I’m getting back into a groove and working more regular hours, and also getting excited about the prospect of summer. So I’m feeling like I’m back! And there’s no better way to re-enter the world than with my favorite BBQ Tri Tip Recipe–just in time for this summer of reclaiming my identity!
We talk a lot about thriving in a modern world here on THD. The weird part about that is our modern world is WEIRD right now–and it really doesn’t feel too thrive-y. But hey, part of thriving is adaptability, and if you can thrive in this weirdness, you can do it anywhere.
Modern life can be busy, stressful, time-elusive, and many of us simply can’t get to where we want to be–fitness-wise, success-wise, date-wise… Of course, I’m of the belief that good food can often help these issues. If you’re well-nourished with whole, beautiful, real food, you’re more apt to deal with life’s journeys. But I have done lots of research the last few years on other ways to make the life you want–and I’ve been experimenting with them. Well, I have found the things that work and the things that don’t, and I seriously want to shout my findings from the rooftop! Welcome to my rooftop.
As far as whole health goes, I likely eat way too much red meat. But I’m a firm believer that so long as you research exactly where the meat comes from and eat high quality meats that have a smaller carbon footprint, unless your doctor has told you otherwise, you’re probably okay. At least, that’s my story and I’m sticking to it.
I seriously made this Tri Tip no less than ten times last summer, and have already made it three times this year–and summer hasn’t even really started yet. Lol. This recipe is THAT amazing.
Before about five years ago, I hadn’t ever made a Tri Tip. For some reason, it was just scary to me? Then, I went to Lake Tahoe with my two best friends from college and their families for four days. Each family brought one dinner to share. Because my two friends had small children at the time (I think they were both two) and because I love to cook so much (obviously), we decided it was easiest for me to make the dinners while they got the kids fed and to bed. So while stories were read, baths were taken, and wine was poured, I had the pleasure of putting together three great meals. Of course, only one of the meals was one I had purchased, so I didn’t necessarily know what I was making. Enter the Tri Tip.
One of my friends, in her everlasting wisdom, bought a Tri Tip from Costco. I knew how to marinade something, but I was pretty terrified that we were either going to eat a dried up piece of shoe leather, or a mad-cow-erific bloody mess. Somehow I got through, and we ended up eating some beautifully pink BBQ’d Tri Tip.
After that, I took a page out of my friends’ books and started purchasing Tri Tip on a fairly regular basis during the summer BBQ season. But honestly, I never quite found a marinade that I loved–until last year.
As many of you will already have realized, Bourbon is one of my favorite drinks. I saw someone else in the blogosphere (honestly I’m so sorry, I don’t remember who!) had used Bourbon as the key component to a really nice marinade. The rest of the marinade included something salty, something sweet, and something with some umami. I used the recipe once and fell in LOVE–and then immediately lost it. So this is my own recreation, and if I do say so myself: This one’s even better!
I’m a firm believer that if we take away foods our bodies were meant to consume, it really isn’t the healthiest route (i.e., meat). Going back to the way we consumed them generations ago is a much healthier option. Of course, there are perfectly valid reasons to go veg, but I probably won’t ever be caught doing it without some really serious reason.
So here’s to those of us who canNOT stay away from red meat, but who choose to consume it beautifully, healthfully, and with an awareness for our environment.
Happy Cooking!
- 1 Cup Bourbon
- ½ Cup Brown Sugar
- 1 Tablespoon Dijon Mustard
- 1 teaspoon Red Pepper Flakes
- 2 Tablespoon Soy Sauce
- ½ Tablespoon Garlic Powder
- 1 teaspoon Sea Salt
- 1 teaspoon Pepper
- 1-3 lb. Tri Tip Roast
- Put all ingredients in a gallon sized bag. (In an effort to preserve the environment and create less trash, I've purchased some silicone gallon freezer bags on Amazon. This way, i'm not throwing things away so much. I'll post the link on my "favorite things" page.)
- Let marinate for at least 1 hour.
- BBQ to preferred level of done-ness.
- ***Note: You can put this in the broiler as well. However, be VERY careful as the alcohol in the Bourbon can ignite in the oven. Trust me, it's scary.
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