Barbecued Bourbon Tri-tip is a modern American recipe for a classic barbecue dish of a tri-tip cut of beef marinated in Bourbon that's cooked on a barbecue with apple chips to create smoke. The full recipe is presented here and I hope you enjoy this classic American version of: Barbecued Bourbon Tri-tip.
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This is now a common cut in the US, used as steaks for barbecuing and as mince for making chilis (the cut is leaner than other beef cuts). For British readers, the cut is situated at the very base of the bottom sirloin. It is a small triangular muscle, usually (675g to 1.15kg) per side of beef. Originally popular in California, it has recently been popularized in New York as the 'Newport Steak'. In France, the whole muscle is typically sold as the aiguillette baronne for roasting.
Ingredients:
1 whole tri-tip of beef
For the Bourbon Marinade:
2 large red onions, roughly chopped
8 sprigs of rosemary (leaves only)
50g fresh mint leaves
120ml Bourbon whiskey
1 tbsp sea salt
200ml balsamic vinegar
500ml passata (tomato juice)
10 garlic cloves
1 mild red chilli
120ml soy sauce
handful of apple chips, soaked in water
Method:
Combine all the marinade ingredients in a blender. Process until smooth.
Place the meat in a non-reactive dish, pour over the marinade and set aside to marinate for 2 hours at room temperature. Turn about every 20 minutes to ensure even marinading.
Pre-heat a kettle barbecue. When the coals are hot, arrange them on each side of the kettle. Drain the apple wood chips and scatter over the coals. Place the meat on the wire mesh and cover with a lid. Cook for about 30 minutes, turning every 10 minutes, or until the meat is done to your liking.
