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Tri-Tip on the Grill

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One of my mostest-favoritest things to grill are tri-tip roasts. Tri-tips are really a west coast cut of meat, although they are finally showing up on the eastern seaboard. Tender, juicy, and lots and lots of flavor.

I did a fairly standard take on a Santa Maria rub and then brushed it with a mustard and vinegar sauce while it was grilling. It came out spicy-good. At the last minute I realized Nonna wasn’t going to go for either the beans or the beef, so she got a chicken cutlet.

The beans were Phoebe’s famous baked beans – the only ones I’ve made for years, now… And french fries because I didn’t feel like going to the store just for a couple of potatoes. I’m lazy like that…

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Phoebe’s Baked Beans

  • 1/2  cup minced shallots
  • 1  tablespoon ground cumin
  • 1  tablespoon minced garlic
  • 1/2  cup tomato puree (I use tomato paste – I never have puree in the house!)
  • 1  tablespoon canola oil
  • 1/4  cup honey
  • 1/4  cup cider vinegar
  • 2  tablespoons molasses
  • 1  tablespoon Worcestershire sauce
  • 1/4  teaspoon salt
  • 2  chipotle chiles, canned in adobo sauce, seeded and chopped
  • 2  (28-ounce) cans baked beans

Preheat oven to 300°.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add remaining ingredients (except beans.). Reduce heat; simmer for 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

And the rub and marinade…

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Tri Tip Spice Rub

  • 2 tsp garlic powder
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 1 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp celery seed
  • 1 tsp dried rosemary
  • 1/4 tsp Guamanian boonie pepper (or cayenne)

Mix all ingredients together and rub liberally on tri tip roast. Cover and let stand in refrigerator about 4 hours.

Grilling Sauce

  • 1/3 cup red wine vinegar
  • 1/3 cup neutral oil
  • 1/2 tsp dijon mustard

Brush on roast while it is grilling, turning every 4 or 5 minutes and applying more.

It came out spicy-good. And it’s going to make some great sandwiches tomorrow!

 

 

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