This is the best meal I have
made in a long, long time. The fact that
it involves beef makes it even more amazing for me. It all started with the fact that I had a 2# tri-tip beef in the freezer downstairs
that needed to be used. So I searched the
internet and came up with the following.
It serves 4 and yes we have a lot left over.
Ingredients:
2# tri-tip roast
1 t garlic powder
1 t onion powder
1 t ground black pepper
1 t salt
Directions:
I looked at the dry rub and
said, I am going to use the spices that I put together for the Jazzy oven-oven
baked chicken that I had seen on Dr. Oz.
I blogged previously about the spice mixture and thought it was rather
strong for chicken. On beef, it was
perfect.
1.
Lightly oil the
cooking grate on your grill. Preheat
grill and prepare for indirect grilling.
2.
Either combine
the above ingredients or use the Jazzy spices.
Rub it over the surface of the roast. I took the roast out about an hour
before grilling and rubbed the spices on the meat.
3.
Place tri-tip on
grill, fat side up.
4.
With the grill on
low cook for about 1 hour or until the internal temperature reaches the temperature
you desire to serve beef. In our case it
was 148 degrees. Ours took a little over
1 hour as it was raining and cooling the grill.
Next
I had this Wegmans recipe I really wanted to us. It was called Roasted Potatoes & Beets.
Since we don’t have a Wegmans, I had to improvise. This is the improvised recipe.
Ingredients:
¾#
baby Yukon Gold potatoes
3
beets
1T
combined garlic and rosemary EVOO
Salt
and pepper
Directions:
Earlier
in the day roast the beets wrapped in aluminum foil in a 350 degree oven for an
hour. After roasting, open the foil and
let cool. Peel and cut into wedges
approximately the size of the potatoes.
1.
Preheat the oven
to 450 degrees
2.
Toss the potatoes
in a bowl with half the EVOO mixture.
Place in a heatproof pan and season with salt and pepper.
3.
Place in the oven
for 20 minutes and they should be lightly brown.
4.
Toss the beets
with the remaining oil and season with salt and pepper. Add to the pan with the roasting
potatoes.
5.
Roast for an
additional 20 minutes. Everything should
be fork tender.
This dish was amazingly
tasty.
I decided to round out this
meal with a green bean salad. I found
the perfect one in the Barefoot Countess’s How easy is that? I did not make the
full recipe. It serves 6
Ingredients:
Kosher salt
1 ½ # French string beans,
trimmed
2 T Dijon mustard
2 T white wine vinegar
¼ t freshly ground black
pepper
½ C EVOO
2 T minced fresh dill
Directions:
1.
Instead the whole
boil the beans and then place in ice water, I microwaved the beans for 3
minutes.
2.
In a small bowl,
I mixed the dressing. I dressed the beans and set aside until ready to
serve. You only need about half the
dressing.
The flavors of this meal
together were amazing. The heat on the
meat was really good. I have probably
never enjoyed a piece of meat as much as I enjoyed this recipe.
Jim served a C.J. Pask
Cabernet Merlot, 1999 from New Zealand. It went very well with the meal and mellowed
in the glass.
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