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Red Wine Vinegar & Maple Glazed Tri-tip

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Author: Chef Anthony Serrano

Ingredients

  • 1 tri-tip
  • 1 cup red wine vinegar
  • 1/2 cup maple syrup
  • 1/3 cup southwestern mustard
  • 1 tbsp ginger
  • 2 tbsp Bull Sweet Heat BBQ Rub
  • 1/4 cup olive oil

Instructions

  • Combine vinegar, syrup, mustard, ginger, Bull Sweet Heat BBQ Rub in a bowl.
  • Slowly whisk in oil a few drops at a time.
  • Place tri-tip in a container and pour marinade over meat.
  • Marinate for at least 2 hours but preferably overnight in the fridge.
  • Remove from the fridge 30 minutes prior to grilling.
  • Smoke in Bison Charcoal Grill or grill on a Bull gas grill. Cook until your desired doneness, I recommend cooking to an internal temp of 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium.

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