Beef Loin Tri Tip Roast !
Find this Tri Tip at your local butcher at about $3.69 a pound.
It usually comes in 2 1/4 to 3 1/2 pound roasts.
Lets get the BBQ going with charcoal, then when the coals get white,
put a couple pieces of Oak Wood or Oak Chips on top. Let them flame up.
Next you would put your Tri Tip on and close the lid. You won't believe
the Oak flavoring the meat will have.
Preparing the Tri Tip
Place the roast on a platter, take a fork, and poke a lot of holes into
the meat.... this gets it ready for your spices. Take Kraft Italian Dressing,
and pour it onto the roast... it will fill the holes made with the fork, and
give it a unique flavor. For spices, sprinkle lightly over the meat,
ground pepper and Mrs. Dash Seasoning (all natural seasoning , salt free).
A good Tri Tip has like a rind on the bottom side.... that is the side you
keep down to the coals, and don't worry if it gets charred some.
Cooking the Tri Tip
A 2 1/2 to 3 pound Tri Tip should cook about 35 - 40 minutes.
This will give a nice rare middle to a well done on the ends of the roast.
When you take the Tri Tip off the grill, place it in a good platter and slice
it about 1/4 inch thick slices. As you slice the juices will flow. Let the slices
sit in the juices when you serve.
For the Rest of our BBQ
We will be having Garlic Bread, Beans, and Fresh Artichokes.
Garlic Bread
Get a nice loaf of French Bread at your grocers or bakery. Slice it
in half, and spread a soft margarine or butter all over it. Sprinkle a
generous amount of Garlic Powder on the bread. I like to add a little
fresh crushed galic also. Put on the grill about 5 minutes before the meat
is ready to come off. Three minutes on the crust side, and two minutes
on the buttered side. Slice and serve hot.
Beans
Tonight we take the easy out. We are cooking Big John Baked Beans....
the beans in the bottom can, the fixings in the top can....
tastes just like mom used to make,(with bacon, onions and brown sugar).
Artichokes
Shower Artichokes with cold water and drain. Cut 1 inch off the top of
and cut the stem even with the base. Pull loose leaves from the bottom
and snip off the sharp edges of the leaf tips.
Place in boiling salted water 1TBS. lemon juice, 1TBS. salad oil and
2 cloves of garlic. Place the Chokes in this, cover, and turn down heat then
simmer 20 to 30 minutes. They are done when test leaf pulls out easily.
Artichokes can be served with mayonaise, or lemon butter. For the lemon butter,
just melt 1/2 cup butter and add 2 TBS. lemon juice, 1TBS. snipped parsley
and a dash of pepper. To eat the Chokes, serve upright. Tear off one leaf
at a time, dip it in the mayonaise or butter, turn upside down , bite and pull.
When the leaves have been all pulled and eaten, remove the fuzzy choke from the center.
The heart that is left is wonderful to eat.
P.S. Artichokes make a good cold appitizer also.
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