Here is his tri-tip marinade recipe:
• 1 Tri-Tip roast trimmed
• 16 oz. Fresh or frozen Blackberries
• 1/2 c All Spice Cafe Chipotle Garlic Sauce
• 3/4 c Honey
• 1 cup Chardonnay wine
• 3 tbsp Apple Cider Vinegar
• 1 tbsp Kosher Salt
• 1/4 tsp minced garlic
• 1 tbsp sugar
Place approximately 2/3 of the Blackberries, 1/2 Chardonnay wine in a pan over high heat and bring to a boil. Mash Blackberries to a puree and remove from heat when done. Strain out the seeds, add honey, vinegar, salt, chipotle garlic sauce and rest of wine. Mix well and let cool in refrigerator.
Pour 3/4 of the sauce over a trimmed Tri-Tip roast (use a plastic zip-lock bag for this) marinate in the refrigerator for up to twenty four hours. Add the remaining Blackberries, to the leftover sauce add 1 tbsp sugar to mixture and refrigerate. This will be your topping sauce when the food is done!
Make sure you check out the Cooking Outdoors site for videos showing how the tri-tip is done on the grill, along with the potatoes and aspargus sides. There are tips on creating “heat zones” with your coals and other techniques.
Thanks again to Gary for sharing another great recipe with us!