Hot dogs and burgers can quickly become tiresome during tailgating season. Bring a little different flavor to the party with some hearty and delicious tri-tip treats. By adding a great citrus touch to the meat, fans will be cheering you on just as much as the beloved football team.

Spice up bland beef tri-tip with this spicy marinade and add a zing of flavor with grilled citrus. If you have the time, marinade the meat overnight or before you pack up the car. Slice thinly for sandwiches on rolls or tuck into a tortilla for a quick and easy meal.

Chili-Citrus Tri-Tip Marinade
Prep Time: 15 minutes
Marinade Time: 30 minutes to overnight
Difficulty: Easy

Ingredients:

• 1 cup course ground mustard
• Fourth-cup packed brown sugar
• 1 Tablespoon paprika
• 1 Tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fourth-teaspoon cayenne pepper, or more to taste
• Fourth-cup extra virgin olive oil (to thin out the marinade)
• 4 oranges, cut in half
• 4 lemons, cut in half
• 3-pound tri-tip roast

Directions:

Stir mustard, brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne pepper and olive oil together until brown sugar is dissolved. Coat the meat with half a cup of marinade in a zip-lock bag. Store the extra marinade in a jar and refrigerate. Marinade the meat for as little as 30 minutes or as long as overnight. The longer the meat is marinated, the more flavor it will keep.

Grill the tri-tip over a hot grill. Rub any remaining marinade on the meat while it’s cooking. Cook the meat to your liking. Grill the halved oranges and lemons for 3 minutes and squeeze over the meat before serving. Serve alone, in sandwiches or with tortillas.

Don’t forget the dip! Here’s a quick, easy and neat recipe for your next tailgate. It’s a Football Fiesta in a Cup! And don’t forget to check out our Tailgate Fan page to find other great recipes and see how football fans party around the country on game day.

Kimberly Lord Stewart is a food author and journalist for CBS Denver local, Organic Food Reporter for Examiner.com, and the Food, Wine and Spirits editor for Denver Life magazine. Her book, “Eating Between the Lines” tells readers about the truth and myths of food labeling. Stewart is the recipient of two Association of Food Journalist awards for food news reporting and the Jessie Neal Business Journalism award. Her work can be found at Examiner.com.

Kimberly Lord Stewart is a food author and journalist for CBS Denver local, Organic Food Reporter for Examiner.com, and the Food, Wine and Spirits editor for Denver Life magazine. Her book, “Eating Between the Lines” tells readers about the truth and myths of food labeling. Stewart is the recipient of two Association of Food Journalist awards for food news reporting and the Jessie Neal Business Journalism award. Her work can be found at Examiner.com.