I used to marinade, thinking that a long soak would make things so much better. I gave dry brining a shot and found out I had a lot to learn. Can some well thought out marinades work for some foods? Yes. Tri-tips - I doubt you'll taste it or feel it in the texture. You could also reply "I'd like to try those tri-tips sometime" so you aren't really blowing off the advice, just wanting to taste for yourself.
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I like the info HouseHomey posted. Years ago, I would marinade flank steak and london broil in a mixture of beer, minced garlic, worcestershire sauce, and oil. I have no idea of the science behind it but it definitely tasted great. Need to do it again soon.Comment
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That's because you and Homes are comparing a relatively thin cut to a thick cut like tri-tip. Your garlic and the umami flavors from the worcestershire are giving you the profiles you taste. I doubt the beer is contributing much of anything. But I will say this....EVERYTHING goes better with beer !!!
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Wait, you grill killer beer ?? I'm more interested in that then the marinade.Originally posted by Sonoman View Post
As to the marinade, you can read all about the science and the this and the that. Trust me it's a waste of good beer. Just drink it and grill your tri-tip in a more traditional fashion.Comment
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I think I used a beer marinade on a couple batches of ribs quite some time ago. From what I recall, they had quite a mushy texture to them. I chocked it up to using the beer as a marinade and really haven't used a marinade, other than a soy/brown sugar one for some Asian flair since. I do cook with beer a lot, and will even add it in from time to time
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I've never used beer for a marinade, but I do use a beer based "mop" on larger cuts of beef.Comment
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