As a follow up to our grilling advice, I asked David Navarrette for his secret and delish recipes. In for a penny, in for a pound…thank you David!!
Tri-Tip
Apply Pappy’s dry rub, found in most grocery stores, generously on the tri-tip at least an hour before grilling. Let the meat stand for 15- 20 minutes before you barbeque to bring the tri-tip closer to room temperature, allowing for some great grill marks also helping the rub caramelize immediately to seal in the moisture and tenderness.
Pour 1-2 cups of red wine over the cooked tri-tip once in the ice chest (see previous post) to add a secondary flavor and moisture. Use a good wine, as the flavor and alcohol will not be cooked off.
Chicken
Place 5 to 7 chicken breasts into a zip lock bag with 4 to 6 ounces of Yoshida’s marinade. Yoshida’s is a sweet, soy-based marinade. Let the air escape from bag, zip and place in a pan or dish to lay the chicken flat and protect against spillage. Refrigerate the marinating chicken for at least an hour, though overnight will result in a deeper flavor.
Pour a cup or so of Yoshida’s over the chicken once cooked and in the ice chest. Do NOT use the same marinade as the chicken was previously in, use NEW from the bottle.
