Wood Stone Ovens

A collection of recipes for your Wood Stone equipment.

Tri-Tip with Molasses and Ginger Garlic Purée and Black Pepper Crust

Serves 6-8 This roast emerges from our rotisserie tender and moist, and the sweetness of the molasses marinade perfectly makes for a tri tip that melts in your mouth.


  • 1 ea. 2-3-lb. whole tri tip roast
  • 3 Tbsp. Garlic Ginger Purée
  • 3 Tbsp. molasses
  • 3 Tbsp. butcher cracked black pepper


  1. Rotisserie: 5-10-in. Flame Height
  2. Rub the tri tip roast with Garlic Ginger Purée. Allow tri tip to rest for 30 minutes.
  3. Coat the tri tip with molasses, massaging the molasses into the roast, then rub the surface with the cracked black pepper.
  4. Wrap the roast and marinate in the refrigerator for at least 12 hours.
  5. Before roasting, remove the tri tip from the refrigerator and temper for 1 hour.
  6. Place the tri tip in a four arm basket and hang the spit in the rotisserie.
  7. Roast until the internal temperature of the meat reaches 120 degrees. Remove from the oven and allow the roast to rest for 10 minutes before slicing.