If you’re looking for a great cut of meat to cook on the grill that’ll also feed a lot of people, consider a tri-tip roast. The tri-tip has a great flavor and doesn’t require hours of cooking to make it tender. I believe this was about a 3 pound roast and it took 30-40 minutes. I personally like a Santa Maria Tri-Tip which means there is a great blend of flavors used as a marinade of sorts. I’ve previously purchased my Santa Maria Tri-Tip roasts at our local butcher, but this time I wanted to try to make my own. It wasn’t hard at all and I thought the flavor blend tasted exactly like that on the roasts I’d purchased. It would have been even better had I not used Walmart meat. Not near as good as the stuff I get from the butcher.
Also, this recipe tells you to cook the roast different than I’m used to. It looked a little aggressive to me, so I’ll tell you my favorite way to cook the roast. Heat up your grill with all burners on high… you want the grill to be super hot. Clean the grill and oil the grates. Then place the roast on the grill and sear each side until there’s a nice brown crust. After all the sides are seared, turn off one side of the grill. Place the roast on the side of the grill that is turned off, leave the other burner on high. Cook the roast for about 20 minutes and then flip it over so the opposite side is facing up. Continue to cook the roast to the desired temperature (I usually go to about 140-145 degrees so there’s some pink in the middle). Let the roast rest for about 10 minutes before slicing. TA DA!
Kebabs are one of those things that always look delicious. I mean of all the grilled foods out there, how could you not say kebabs are the prettiest? I originally had a recipe for beef kebabs that involved coating the meat in some sort of almond mixture, alternating the meat on the skewers with green onions, and then throwing them in the oven to cook. After I got Leonardo DiCaprio to wake me up from my third level la-la land, I was like “WTF am I doing?! You don’t bake kebabs, you don’t coat a good piece of meat with breading, and you can’t have kebabs without vegetables!” So I kept the beef kebabs idea and that’s about it.
I’m all for putting on what you like and skipping what you don’t. I used about a pound and a half of sirloin steak, 8 oz. button mushrooms, a poblano pepper (way better than green peppers), and grape tomatoes. I’ve found that metal skewers coated with non-stick spray are much easier to build and the food comes off much easier after it’s been cooked. Only thing is, it’s best to use a hot pad and push the food off onto the plates, otherwise the skewers will burn your fingers. I can’t really say how long I cooked these babies, maybe 8-10 minutes tops. Depends on how well done you like your meat I guess. Anyway, I figured I’d post this because kebabs are one of those things you tend to forget about in the winter time, but they are a quick and easy meal all year round!
I really like making pork tenderloin because it’s a great cut of meat, it doesn’t take very long to cook, and it can serve several people. Plus, there are so many different flavors that pair well with the pork, so it’s fun to experiment with.
I’ve made a few pork tenderloins in my day, but man was this good! Probably my favorite thus far so that’s saying a lot. The sage rub was full of flavor, but wasn’t overwhelming and the sage butter added just a little extra bit of juiciness.
I didn’t realize the recipe called for 2 tenderloins, so I just used one 1.5 pounder and it turned out great with no tweaks to the recipe. Ok so maybe I tweaked one little tiny thing: I didn’t grill it. It was cold outside and neither Seth nor I wanted to be the one to have to go and monitor the grill, so I just used the good old oven. In order to get a similar result, I seared the outside of the meat on a hot cast iron skillet on the stove, then finished by baking it in a 350 degree oven for about 40 minutes.
As a last note, if you don’t want to spend the money on fresh sage for this dish, it would still be delicious without it. The sage butter was good, but I’m not sure it was worth the extra cost.
As far as I can remember, this is the first time I’ve ever made my own pulled pork. I thought this particular recipe would mesh well with my work schedule as it was supposed to cook for 12 hours. There is a little bit of prep work involved, but nothing too crazy. Just mixing up a dry rub and putting it on the meat to marinate overnight. I ended up cooking my roast for 10 1/2 hours on low and it was fabulous! It turned out perfectly tender and shredded very easily. This recipe makes a nicely seasoned pork with a smokey, spicy flavor. If you want the saucy pulled pork sandwich shown here, you’ll need to add some BBQ sauce to the meat. I like KC Masterpiece Spicy BBQ sauce.
Oh also… I’m not getting up on a high horse here… more of a tip per se. Regular hamburger buns and such (think Wonderbread) are OK, however… try out the sandwich and hamburger buns from the bakery in your grocery store instead. They taste so much better and you’ll be amazed at how much it improves the overall execution of your recipes.
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