3-4 lbs Tri-Tip Roast1
large sweet onion cut into large slices
2 Large cans of dark Stout Beer1
1/2 Tablespoons of Horseradish
2 1/2 Teaspoons of Black pepper (10 ml)
2 Tablespoons of coarse grain Dijon Mustard
1/2 teaspoon dry mustard powder
3 sprigs of rosemary
1 tablespoon of olive oilSea Salt to taste
This recipe will feed a lot of folks at the campsite. Place the tri-tip in a large sealable plastic bag. Rough up the rosemary by rolling over it with a rolling pin or smashing it with a pan to release the flavor. In a non-reactive bowl (ceramic or glass) combine 1 can of stout, mustard, mustard powder,horseradish, pepper and rosemary. Mix together and pour into the plastic bag over the pork. Add the onions and seal the bag – removing as much air as possible. Don’t let the rosemary poke through the bag. Massage the marinade into the meat and ensure that it is well coated. Leave the meat in the fridge or cooler for 4 hours. This is a good time to drink the second beer.Remove the tri-tip from the bag and pat dry. Strain the marinade into a saucepan and reserve the onion. Reduce the marinade in a pot on low heat for approximately 20 minutes until the sauce coats the back of a spoon. Wrap the onions in aluminum foil and throw onto the grill during the last 20 minutes of cooking, making sure to flip the packet occasionally. If you like the smoky flavor of wood/coal, throw a handful of soaked wood chips into the grill partway through cooking.Heat the grill to medium high (350 degrees). Rub the roast with olive oil and season with salt. Place the meat on the rotisserie and roast at 250 degree F and baste with the thickened marinade every 20 minutes. Cook until internal temperature reaches 145 degrees, (about 2 hours.)Serve and enjoy!Yield: 8 servings
