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.



  • 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 
  • New Mexico Hatch Chiles, roasted; peeled; stemmed and seeded 
  • lime, juiced 
  • green apple, cored; diced 
  •  Kosher salt and freshly ground pepper, to taste 
  • Tri Tip Roast 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Rectangular Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

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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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