Grape and Hatch Chile Marinated Tri Tip
Hatch chiles and grapes give this Tri Tip a unique and delicious taste. Recipe courtesy of Chef Tim Fraker from Melissa’s.
Ingredients
- 3 1/2 cups (840 ml) red, green and black Moscato grapes, rinsed
- 2 tablespoons (30 ml) whole grain Dijon mustard
- 1/3 cups (80 ml) white wine vinegar
- 3/4 cups (180 ml) Cognac
- 1/2 sweet onion, diced
- 3 New Mexico Hatch Chiles, roasted; peeled; stemmed and seeded
- 1 lime, juiced
- 1 green apple, cored; diced
- Kosher salt and freshly ground pepper, to taste
- 1 Tri Tip Roast
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryRectangular Drip Pan
The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Step 2
Place the first 9 ingredients into a sauce pan and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat and using an immersion blender, carefully purée the mixture.
Step 3
Place the Tri tip in a resealable bag. Pour the marinade over the meat and seal the bag. Marinate for one hour.
Step 4
After one hour, place the meat in the Rectangular Drip Pan and pour the marinade over the top. Bake for 35-45 minutes or until you reach your desired doneness.
Step 5
Internal Temps - Rare:125°F/51°C Medium:135°F/57°C Well Done:145°F/62°C
Step 6
Makes about 6-8 servings
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