I don’t measure any of my ingredients so I apologize in advance. My absolute favorite way to prepare and BBQ a tri-tip roast is the following. If you fancy a not so sweet of a meat and more on the savory side... try Worcestershire sauce, A1 sauce, garlic salt & course ground pepper as an overnight marinade. I use a gas grill and pre-heat the grill so that the meat has a nice char on the outside. Not only does this add a beautiful color, in my opinion it gives the meat a wonderful flavor as well. Almost like a blackened crust if you will. In reality, similar to how one would use a cast iron skillet to pre-cook a roast before finishing it in the oven. I tend to cook the meat charred (not burnt) on the outside while the inner portion is more on the rare side. Not “raw” bloody, although pink and juicy. Continuously baste the roast as it cooks. Very simple recipe that I think you will find is very flavorful. Enjoy!
I actually boil ribs before i grill them. I chop an onion, put it in the water, aome rosemary, thyme, and a little clove. Boil for about a half hour, let it sit for another 15 min. Grill on medium heat, slathering with bbq sause and turning every couple minutes to form a nice glaze. The meat falls off the bone.
I have, but there are a couple of store bought bbq sauces i like so well that its not worth the bother
Looks like it's a barbecue Sunday! Sorry this latest palace doesn't have a grill...outdoors nor indoors. Pooh. I do like grilled veggies, and barbecue Chicken is a favorite. But I haven't eaten anything off the hoof in decades. I do make my own sauce. I use those canned Chipotle Peppers in Adobo Sauce from La Costena. (Not the jumbo size can pictured below) Take off the stems and pour the whole mess into the blender. Add 4 to 6 cloves of garlic, salt, black pepper, oregano, thyme and rosemary. Sometimes a half onion. Then add some tomato catsup, brown sugar and just enough water to make it all disintegrate into a sauce when the blender is run. Of course you want it think enough to stick! Sorry I don't have pictures... except this:
ZenKarma you don’t need a bbq for one of my faves. Gas or electric stove works equally as well. Pick your fave peppers and char them on the stovetop. Put them directly in the heat and they’ll start to blacken and pop a bit. But that’s exactly what you want... gives them that smoky taste that you can usually only find south of the border. You can then stuff them or blend and or chop to make your favorite salsa. If you plan on stuffing just add your ingredients and pop in the oven for a few. Beware, if you char jalapeños, your eyes will do some watering.
I have a dry rub thats awesome on any kind of meat. I do chicken thighs on the grill but not breast meat. The name made me laugh so i bought it. Its very good though. I rub it in my meat and let it sit for a.couple hours. I coildnt type that without laughing.
I once used cayenne pepper in a home made rub on pork chops, then cooked them in a black iron skillet. Got it a tad too hot and tear gassed the whole house.
3 garlic cloves, finely chopped 85g brown sugar 3 tbsp malt vinegar 2 tbsp Worcestershire sauce 1 tbsp tomato purée Method Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.
I'm super happy you're not afraid of roasting your own chilis! Down here in Baja I am no stranger to roasting my own peppers over the gas ring. But I really love the flavor of these canned chipotles for a BBQ sauce. I also buy lots of dried chilis, the flavors of Mexico are intense and varied. Lots more complexity than I realized before. And don't get me started on Tamales...
