One of the things I get the most asks for is my teriyaki tri tip. It starts with my Hawaiian Teriyaki sauce which I highly recommend for damned-near anything. Its falling-down simple to make, you can tweak the recipe a 100 different ways to make it "your own" and the deity as my witness, this makes anything, burgers, dogs, chicken, pork, you name it, it rocks with this.
Jeffs Hawaiian Teriyaki Sauce and MarinadeIngredients:
2 cups Brown Sugar
2 bottles Low Sodium Soy Sauce
2 tsp Crushed garlic
1 tsp grated or dried ginger
1 large can of crushed pineapple in juice
tbsp of white cooking wine, saki, etc
Note on the amounts:
The brown sugar and the soy work in tandem so when picking out how much of each to use, just make sure you have the same of both. 1 cup sugar for 1 cup soy. 1:1. All other ingredients remain the same but you can move the amounts of soy/sugar all over the place from a half-cup each to 4 cups each and it will still work.
In a deep sauce pan, add the sugar and soy, heating on medium-high heat until it boils, stirring often.
Turn to medium then add garlic, ginger and wine. Stir well, whisk if necessary.
Drain the pineapple, saving the juice. Once done, add about spoon full of pulp back into the juice.
Bring mixture to boil, then reduce to super-low and simmer 10-15 minutes.
Turn off heat and add pineapple and the spoon of pulp. Stir well and allow to cool.
Once cool, stir well and store. I use the bottles the original soy came from for most of it. Makes for great gifts too.
So you have your tri-tip from the butcher and a grill that goes to north of 550 with ease. Here we go, the final ride of my Hawaiian TriTip for those who care....
Note: As this disease progresses my voice gets lower and quieter. I have juiced the audio some but if its too quiet, sorry...