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Reverse Seared Tri-Tip and Tri-Tip Cobb Salad

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Three proteins? That's my kind of salad!

Alexis and I made this Tri-Tip Cobb Salad for dinner this week. It's not really an authentic Cobb salad…maybe Cobb-ish? Whatever you want to call it, it's delicious. It features:Reverse-seared beef tri-tip.Home-cured & smoked sorghum bacon (a recipe from our second book)Homemade yeast roll croutonsHard-boiled eggsSliced tomatoFrench fried onionsSpring mixHomemade blue cheese dressing

I had been craving beef tri-tip recently because Dan Phelps posted one that he cooked on his Kamado Joe at Learning To Smoke. I mentioned to him that I hadn't seen tri-tip in the Knoxville area in quite a while and then BAM! The very next week, I stumbled across a tri-tip! The Baader-Meinhof effect for meat, perhaps?
I have had a jar of Santa Maria tri-tip rub that I made at the Certified Angus Beef Brand Culinary Center last year.
I lightly coated the tri-tip with avocado oil and then liberally applied the Santa Maria rub all over. A lot of people ask me about avocado oil. It is a high-temperature cooking oil that's excellent for grilling. It has a neutral flavor, much like olive oil doesn't taste like olives, and peanut oil doesn't taste like peanuts.

My weapons of choice this day were my large Egg in the Challenger Designs cart, and I used the Mini-Max to fire roast a couple of potatoes. Before you comment, yes, that Egg is out of alignment. I need to get new rings, those are 10 years old, and they just won't hold for long. I've been avoiding dealing with that. When it matters, I use the other Egg in the BGE table, which is newer and in better condition.
You could use a convEGGtor and standard rack, but I used a slightly different set up to make the reverse-sear easier. I have my cast iron grates on the bottom so that they are pre-heating during the “smoke” part of the reverse-sear. On top, I have an adjustable rig, and I put a heat stone/drip pan on the lower rack creating my indirect setup. That way, when it's time to sear, I just pull out the Adjustable Rig, and I don't have to handle a hot convEGGtor.
I slow roasted the tri-tip at 275f until it reached an internal temperature of 125f. That took a little over an hour.
I pulled the tri-tip and let it rest. I used a Thermoworks Smoke remote probe thermometer to watch the carry-over cooking. Once it peaked and began to fall, I knew that the roast was ready to sear. The rest is a crucial step in the reverse-sear method. It dissipates the energy doing the cooking and keeps you from overshooting the temperature during the sear portion of the cook.
While the tri-tip was resting, I removed the Adjustable Rig and opened the lower vent to get the coals red hot. The Egg was running about 550f at this point. I seared it about one minute per side and then hit the edges.

Just like my steaks, I always rest roasts on a resting rack. This trick avoids trapping heat between the meat and a counter surface, which will steam the meat, causing it to lose more juices. Try it yourself sometime. Cook two steaks, place one on a rack, and the other on a plate. Compare the juices lost after 5 minutes and you will see the difference.

Beautiful and crispy on the outside….

…tender and juicy on the inside!
The first night, we ate it with a robust chimichurri – fantastic.
I daydreamed the salad up while at work, waiting on a server to restart. I knew I had the tri-tip at home, and I started thinking of a “steakhouse salad.” It was so good that we ate it two nights in a row.

You don't need a recipe for the salad, you can figure it out just by looking. For the croutons, I cut up a yeast roll, tossed the cubes in garlic butter and roasted them at 400f on a quarter sheet pan. Here is the blue cheese dressing recipe that we use.

Blue Cheese Dressing1 cup Duke's Mayonnaise3/4 cup sour cream or Greek yogurt1/4 cup half-and-half1/4 cup buttermilk1/2 cup blue cheese crumbled1 teaspoon Worcestershire sauce1 teaspoon red wine vinegar1/2 teaspoon Kosher Salt1/2 teaspoon black pepper1/2 teaspoon garlic powder1/4 teaspoon celery seed1/4 teaspoon cayenne
Mix all ingredients together and refrigerate for a few hours before serving.

Tags: beef,leftover,salad

By: Chris
Title: Reverse Seared Tri-Tip and Tri-Tip Cobb Salad
Sourced From: www.nibblemethis.com/2020/02/reverse-seared-tri-tip-and-tri-tip-cobb.html
Published Date: 02/05/20

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Include Barbecue Shrimp Recipe

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shrimp, grill, spit

Include Barbecue Shrimp Recipe

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced

Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

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Cooking Tips

Barbecue Sauce For A Perfect Barbeque

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sauce, dip, cook

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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There Is More Then One Way To Prepare the Perfect Swiss Steak

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swiss steak, sirloin, meat

There Is More Then One Way To Prepare the Perfect Swiss Steak

More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.
The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or crockpot, or even cooked in a large skillet on top of the stove.
You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.
If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.
These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.
For the first recipe you will need the following ingredients:
a covered baking dish,
2 pounds of steak,
salt, pepper,
garlic powder,
1 onion sliced,
4 ounce can of drained mushrooms, and
1 15 ounce can of tomato sauce.
The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.
Place the steak into a baking dish top with the onion slice.
Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.
You can always add just a bit more tomato sauce or even a small amount of water if needed.
If you like your Swiss Steak a bit spiecier, try this one. You will need:
round or chuck steak, (tenderize the steak first),
15 ounce can of tomato sauce,
1 large onion sliced,
2 tablespoons of vinegar, and
8 ounces of your favorite picante sauce or salsa.
Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.
Serve with salad and (baked) potatoes.

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