Smoky Mountain BBQ Tri-Tip Steak with Whiskey Glaze

Allergens

Wheat, Soy, Dairy (for the pickles)

Ingredients

• 3 lbs tri
• tip steak 1 cup Whiskey (preferably Tennessee whiskey) 1/2 cup apple cider vinegar 1/4 cup brown sugar 1 tbsp Worcestershire sauce 2 tsp smoked paprika 1 tsp black pepper 1 tsp salt 1/2 tsp cayenne pepper

Instructions

1. In a large bowl, whisk together the whiskey, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, black pepper, salt, and cayenne pepper.
2. Trim any excess fat from the tri tip steak and cut into 4 equal portions.
3. Place the tri tip steaks in a large resealable plastic bag or shallow dish, pour the marinade over them, and massage to evenly coat each piece. Seal the bag or cover the dish with plastic wrap.
4. Refrigerate for at least 2 hours, preferably overnight, for optimal flavor.
5. Preheat your grill to medium high heat (about 375°F/190°C). Remove the steaks from the marinade and pat dry with paper towels. Reserve the marinade for later use.
6. Grill the tri trips, basting frequently with the reserved marinade, until they reach an internal temperature of 135°F (57°C) for medium rare or your desired doneness.
7. Remove from the grill and let rest for 5 minutes before slicing against the grain.
8. Serve with tangy dill pickles on the side.

Chef’s Insight

To capture that perfect smoky aroma and sizzling sound, use a charcoal grill for this dish.

Notes

For a truly unforgettable experience, serve this dish with cornbread and your favorite Southern sides.