Tri Tip Debacle

So…just so you all learn from my mistake. When one buys a 15 pound whole, and I quote WHOLE, bottom sirloin tri -tip, do not assume it’s one hunk of meat. Had I known when I bought it, that it was 4 individual tri-tips, I would have removed them and packaged them separately and cooked them one at a time over the summer. Why they said “whole” I will never know. I like to buy primal cuts and fabricate them myself. Now that I have thawed this “whole 15 lb. bottom sirloin tri-tip” I have to cooked up 4 tri-tips tomorrow. One is in a liquid marinade and will be done directly on the grill and the other 3 will each have different rubs and grilled. And that is how you make the most out of a beef mistake. At least when we go camping I’ll have some great beef already ready to go.

Well the reviews are in and the recipes below. Derek and I had different opinions.

Tri-Trips ready for the grill!

Tri-Tips ready for the grill!

Beef Tri-tips look FaBu!

Beef Tri-tips look FaBu!

Here is what I did. Three were covered with a dry rub and one was marinated. All four were done on the grill, seared and then cooked at 300 degrees for about 40 minutes, rested for 10 minutes to medium/medium rare in the thicker areas.

Rub # 1

1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon garlic powder
2 teaspoons kosher salt

Rub # 2

1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon mustard powder
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper

Rub # 3

1 Tbsp Kosher salt
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 teaspoon cayenne
1 Tbsp dried oregano
1 teaspoon dry rosemary (or fresh, finely minced)
1/2 teaspoon dry sage

The marinaded tri tip was –

1 tablespoon crushed red pepper flakes
1 teaspoon minced garlic
1 1/2 cups apple juice
2 teaspoons Worcestershire sauce
2 ½ tablespoons lime juice
3 tablespoons dark corn syrup
3 tablespoons seasoned salt
1/4 cup soy sauce
1/4 teaspoon cayenne (red) pepper
1/4 teaspoon ground ginger

Prior to cooking, removed from marinade and 2 bullion cubes were crushed and rubbed all over the outside.

Reviews – In order of what we liked best. Rub #3 won hands down as the favorite over the other 3 flavor profiles. It was well balanced and the char had such great flavor. You couldn’t pick out one distinct flavor over the others which is exactly as I like a rub to be.

Now for # 2 Derek like the marinated one next. I preferred rub # 2. Derek like the flavor of that the soy and lime  juice imparted. I loved the simplicity of flavors of rub #2. I think I might add a skosh more of the mustard.

For our 3rd favorite Derek liked Rub #2 and I liked the marinaded one. I find soy can be over powering in some dishes, but was very happy with the balance of flavors. I think next time I would add maybe 1-2 TBS of brown sugar to help with the caramelization of the apple juice.

For out 4th favorite both of us picked rub # 1. While it has potential it just was lacking in flavor.

And there you have what to do when you have far too many tri tips to grill 😀

 

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Say Hello to My New Friend

I am so excited. For those that don’t know it, I am a huge grilling freak. It doesn’t matter if it’s beef, chicken, fish, pork, asparagus, peaches, lamb, pineapple or onions. Even if it’s breakfast, lunch or dinner. The grill isn’t just for meat, it’s for pizza’s, desserts, side dishes and everything in between.  I present to you my new best friend. The Weber Genesis E-310.

BBQ, Weber

Weber Genesis E-310

Oh but wait, there is more. So much more that makes me weak in the knees. There is a gourmet bbq system for this grill. I can add so many options I don’t think I’ll spend one day in the kitchen when the weather gets nice.

Thank you Weber, Thank you!

Thank you Weber, Thank you!

I have never had a grill like this. We got this as an anniversary present to each other. I love to grill and hubby loves to eat grilled food. Win!

So I say let warm spring days come forth. It’s time to “Come on baby light my fire!”

Burger Project – Get the passport!

Ok tried a new burger tonight. Let me just say – Winner Winner Chicken..er..Burger Dinner.

This was a fun burger to work on. It’s called the 3 Continent Burger because we have meats from 2 continents and the condiment is from Asia. Let’s begin. Of course we started with a pound of grass fed Oregon Beef. But to that we added 6 ounces of Linguiça which is a Portuguese sausage.

A wonderful sausage - Linguiça

A wonderful sausage – Linguiça

This sausage comes in typical sausage form. I buy them two to a pack and freeze them individually. So when thawed simply remove the skin and cut into 2″ pieces. Put these into your food processor and let that wonderful appliance do all the work. If you don’t have one, shred it on the larger side holes of your grater.

Mix this in with your hamburger, salt/pepper and half a grated onion. That’s it! Leave it alone. Do not be tempted by the garlic or swayed by the fresh herbs. Cover your ears, steal your urges and make the patties. I made five 4.4 ounce patties. Now I know what some of you might be thinking, why not just 4 really good and thick burgers? Well because, burgers should be thin. The ratio of bun, veggies and condiments must be balanced. Anyone who tells you they love a big thick burger is in denial. What they are really saying is – “Man I wish I had a thick steak right now, but all I got was this burger” and so they are over compensating.

Time to make the sauce while the burgers come to room temp. (Why? well because this way when they hit the grill they won’t seize up on you and become those hard hockey pucks with the big bubble arch in the middle) The sauce is our 3rd continent – Asia. This is a combination of ketchup (ok so not from Asia), sweet red chili sauce and hot chili paste with garlic. I needed something sweet, with a slight tang to go with the spice of the sausage.

Not so secret ingredients.

Not so secret ingredients.

The second flavor, which is more subtle, but I think of as a pantry staple is garlic oil. You simply must make a batch of this. It takes all of 10 minutes to make and is great for any recipe when you reach for olive oil. Instead reach for this! The small batch is 1 cup of olive oil, 6 cloves of garlic skins removed. Put the cloves in the olive oil and put on the stove over medium heat. Let this simmer till the garlic is a golden brown but don’t let it burn. You may have to turn the heat down once the olive oil comes up to temp.  Then remove from the heat and let cool completely. The garlic is great on baguettes or a bagel with Prosciutto. Remove the garlic, when oil is cool, and store the oil in a container in the refrigerator for up to a month. Take a pastry brush and oil the hamburger buns and grill them while the burgers are resting for a nice toast.

Pantry Staple

Pantry Staple

Who doesn't love toasted buns?

Who doesn’t love toasted buns?

And once assembled you have a burger that makes perfect sense. The reason why the grill was invented.

3 Continents - loads of flavor!

3 Continents – loads of flavor!

3 Continent Burger

1 lb hamburger
6 oz Linguiça ground
1/2 half medium size onion shredded
1 tsp salt
1/2 tsp fresh ground pepper

Sauce

1/4 c ketchup
3 Tbs sweet chili sauce
1 tsp hot chili sauce with garlic

Mix all the burger ingredients together and form 5 patties. Let rest while you make the sauce.  Grill burgers over Med-Low heat for about 10-12 minutes. Pull and let rest while you grill the buns.

Assemble and get your passport ready.