Grilled Tri-Tip Roast with Red Wine and Blues Hog Reduction

Sometimes the idea just hits you, and you can’t help but act on it!  I’ve been trying to expand my cooking repertoire beyond the basic grilling and backyard smoking.  Not that there’s anything wrong with that at all, but it’s nice to have some variety.  I picked out three ingredients from items that I had at home – Blues Hog Original BBQ sauce, a tri-tip roast, and a bottle of red wine.  Okay, I went and purchased the red wine because I didn’t want to use the better red wine that was at home… but it was the thought that counts!  For the tri-tip roast, I used Black Bart’s Brisket Rub from Tasty Licks BBQ Supply (read my review of the rub on BBQ Sauce Reviews). 

Remember how I mentioned earlier that an idea hits you and that you just had to run with it?  Well the idea hit me… a red wine and Blues Hog reduction sauce!  It’s crazy…  crazy like a fox!  The sauce was made with red wine, Blues Hog Original BBQ Sauce, diced yellow onion, minced garlic, butter, and beef broth. 

tri tip roast

 sliced tri tip roast
The tri-tip roast and reduction sauce were served on a bed of mashed sweet potatoes with roasted asparagus.

 finished product
My thoughts on this meal…

  • The tri-tip roast was very flavorful but a little tough.  I attribute this to either overcooking it or cooking it way too fast.  Probably a combination of both.
  • The reduction sauce was a pleasant surprise!  There were some interesting flavors going on.  This is a sauce I’ll continue to refine and eventually nail down a recipe.
  • It was all tasty!


  • I cook my tri-tip only to about 127f on the grill and then pull for resting. It is tender as can been but looks rarer than medium rare even though it finishes at about 135f.

    I like this idea you are on about the reduction. Can’t wait to see how the refinements turn out.

    • I generally like it on the medium rare side as well, but my wife doesn’t. I may go much lower and slower next time.

      I think the first change I’ll make is to use a Merlot rather than a Cab in the reduction. It’ll be a definite work in progress.