Lets start with a few recipes I've found on the web recently. The internet is a great resource for cooks of all levels from novice to executive chef you can find recipes to challenge your skills and palletes.

The weather is nice here in Dayton (for a change) and my thoughts immediately go to grilling. Here are a few favorite recipes for beef tri-tip. Tri-tip is very popular in Southern Californian it has been called a football roast and it has been called the Chef's secret. Well, it's a lot more tender than a football and it's far from being a secret any more.

First we will start out with the orignial Tri-tip roast made popular by the folks in Santa Maria California. This is the basic tri-tip from here the sky is the limit.One change I have made is that the folks in Santa Maria grill the meat directly over the coals or flame in the case of gas grills for about 20 min or so per side until it is the level of doneness you want by temperature. Temperature is the most accurate method to determine when your food is done. Time just doesn't work because the amount of heat is too much of a variable to depend upon time. What may take 20 min for you may take only 10 for me or vice versa. So buy yourself a good meat thermometer its well worth the cost.

Grilled Tri-Tip Roast


4 lbs tri-tip roast
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt



In a small bowl, mix the spices together. Dry the roast and rub the spices on the roast. Place the roast, fat side up on the grill, with a pan under it to catch the juices. I brown the roast well and then shut off 1 side of the grill and place the roast on that side. It takes about 3 - 4 hours to cook a roast this way. Check with a thermometer and cook until internal temperature reaches 165°F (for Well Done) 150 for Medium well, 140-145 for Medium) Sorry I don't like it any less done that medium so I don't worry about temps that low.


Servings: 6



Grilled Tri-Tip with Oregon Herb Rub

Barbecue


1 1/2 -2 lb beef tri-tip
1 Tbs salt
1/2 tsp garlic salt
1/2 tsp celery salt
1/4 tsp black pepper,
1/4 tsp onion powder
1/4 tsp paprika,
1/4 tsp dill
1/4 tsp sage
1/4 tsp rosemary



Trim any excess fat from meat. Moisten surface of meat lightly with water. Combine seasonings. Sprinkle with seasoning mix covering all surfaces of meat: rub well into meat. Seasoned meat may be refrigerated for several hours to enhance flavor or grilled immediately. Grill roast to desired doneness over medium coals 30-35 minutes, turning after 15 minutes. Tent roast with foil and let stand 10 minutes. Carve tri-tip across the grain into thin slices.


Servings: 6



Tri-tip Bruschetta with Tomato-Olive Salsa


1 1/2- 2 lbs fully cooked beef tri-tip
1 Loaf crusty French bread , sliced 1/2 inch thick
1/3 cup olive oil
1 tsp garlic salt
3/4 cup shredded mozzarella cheese
Tomato-Olive Salsa
Tomato-Olive Salsa
1 lg tomato, diced
1/4 cup chopped kalamata olives
3 Tbs chopped fresh basil
2 Tbs reserved olive oil mixture



Heat beef tri-tip according to package instructions. While tri-tip is heating, combine olive oil and garlic salt. Reserve 2 tablespoon for salsa. Preheat broiler. Place bread slices on baking sheet. Brush remaining olive oil mixture on bread. Broil 2-3 minutes until lightly browned. Prepare Tomato-Olive Salsa by combining all ingredients in a medium bowl. Set aside. Carve heated tri-tip cross grain into thin (1/4 inch thick) slices. Place sliced tri-tip on toasted bread. Top with Salsa. Sprinkle with cheese. Broil 4-5 minutes or until cheese melts.


Servings: 6



Stuffed Beef Tri-tip Roast


1 1/2 lb Tri-tip Roast
8 cl Garlic
1/4 cup Basil pesto
1 Tbs Grated Romano/Parmasan chees
1/4 cup Finely chopped (oil packed)
1/2 tsp Salt
Dried Tomatoes Drained
Freshly Ground Pepper



Prepare grill for direct cooking Cut a deep pocked along one side of the meat (do not cut all the way through) set aside Combine pesto, tomatoes, garlic and rosemary in a small saucepan. Cook over medium-low heat, stiring often until garlic has softened, about 4 min. Spread the pesto mixture evenly inside the pocket. Insert 3 or 4 toothpics through the meat vertically to seal the pocket Place roast on center of the grill. Grill uncovered until brown on one side about 2 min. Turn brown second side 2 min. cover grill cook 7 minutes. Turn; cook until instant read thermometer registers 140 for mediumrare to 155 for medium, 8 min. Remove from grill. Tent loosely with foil let stand 10 minutes Remove toothpicks, carve meat crosswise into 1/2 in wide slices, sprinkle slices with cheese, salt and pepper. Recipe adapted from a national cattlemen's beef association.


Servings: 4

I love to cook and love to eat. I wanted a place where I could express my thoughts on food and cooking as well as life and my beliefs in general. This looks like the spot. I hope you enjoy the recipes and discussion. You can check out my website at http://chriswilliams.us or you can go to my cooking club at http://www.ichef.com/clubs/93/ or the one I created for my church at http://www.ichef.com/clubs/94/ I also have a blog for cooking at http://gold_prospector.tripod.com/Cooking/ or a newsletter at http://domeus.co.uk and search for cooking with chris. My chruch's website can be found at http://ncsda.tripod.com I am a Christian and enjoy sharing my faith as well as my food. Just a good food nourishes the body the word of God nourishes the soul.

Hope you enjoy this. Let me know.
Chris