Hard to believe we’re into Memorial Day weekend and the unofficial start of summer! It’s a perfect weekend for firing up the BBQ and doing some grilling! Here are a couple of recipe ideas to tempt your appetite:
For a great side dish to go with the tri-tip, try my recipe for Scott’s Easy Baked Onions – or the Melted Onions actually cooked in the charcoal coals of the BBQ.
Fire up that grill – and have a great holiday weekend!
Are you planning a July 4th BBQ get together with family and friends this year? If so, the perfect BBQ treat is a tasty, well seasoned tri-tip roast – and you’ll find the preparation and cooking to be super easy:
Either way, you’ll end up with a perfect BBQ treat that your friends and family will really enjoy. Be sure to season the tri-tip well an hour or so in advance. I prefer just kosher salt, coarse ground pepper and a bit of Montreal steak seasoning.
Mix in a few burgers, sausages and hot dogs on the grill for the kids and you’ve got everybody covered!
Have a wonderful 4th of July!
My son and family stopped by this afternoon following today’s Sunset Celebration Weekend and we did just what we did last year – grilled a couple of tri-tips on our Weber charcoal BBQ. Turns out, we did just about the same thing last year! With the unusually wet and cool spring we’ve had in northern California this year, today was literally the first time we pulled the cover off the Weber to grill something!
I picked up two plain tri-tips earlier today from Bianchini’s Market in Portola Valley. The first we seasoned with Tom Douglas’ All Purpose Smoky Barbeque Rub – picked up this morning from Tom’s booth at the Sunset event. The second we seasoned with rock salt – with a healthy dose of fresh ground Penzey’s Special Extra Bold™ Black Peppercorns on both. We seasoned the tri-tips about 5 hours before we started grilling and put them back in the ‘frig.
Like last year, I used Lazzari Mesquite Charcoal – which burns hotter than briquets, cooks to tri-tips faster and adds a very nice charcoal cooked flavor to the meat. Once lit in the chimney lighter, spread the coals all to one side of the Weber – that’s going to be the direct heat side.
I seared the roasts over direct heat 5-7 mins per side (to a bit of nice char) and then cooked them on the indirect heat side for another 20-25 minutes until they reached an internal temperature of 130 degrees. Once they’re at that temp, wrap them in foil and let them sit for at least 15 minutes to let the juices re-enter the meat. Then slice thinly across the grain and serve – preferably with an nice accompanying BBQ sauce. I had also picked up a jar of Tom Douglas’ Ancho & Molasses Barbecue Sauce this morning at Sunset – and it was a perfect accompaniment to the tri-tip!
We also grilled some veggies to accompany the roasts – including corn on the cob, onions, baby bok choy, zucchini and bell pepper. We cooked the veggies mostly over direct heat – taking care not to let them burn – while the tri-tips were cooking on the other side of the grill.
A great meal and first time BBQ of the season!