Pan Grilled Tri-Tip with Salsa Verde

 

Pan Grilled Tri-Tip with Salsa Verde
Ingredients for Tri-Tip
  • 2-3 pound tri-tip roast
  • 5 cloves garlic, minced
  • 1 tbsp. rosemary, finely chopped
  • Juice of 1 lime or lemmon
  • 1/4 cup olive oil
  • Salt and Pepper
Ingredients for Salsa Verde
  • 1  bunch parsley, rough chopped
  • 1 tbsp. capers
  • 5 cloves garlic
  • zest of 1 lime or lemmon
  • Juice of 1 lime or lemmon
  • Pinch of red pepper flakes
  • 1/4 cup olive oil
  • Salt and Pepper
Instructions
  1. For Tri-Tip, combine garlic, rosemary, lime juice and olive oil in a bowl and whisk.
  2. Trim off excessive fat from Tri-Tip, but leave a small bit on the exterior layer, which will help with cooking.  Apply salt and pepper to Tri-Tip and combine with marinade.  A zip-lock bag works very well for this, and let marinade for a few hours in the refrigerator.
  3. For the Pan Searing cooking option, set the oven at 250 and get a very hot searing pan with oil prepared.  Sear the Tri-Tip on all three sides for about 1-2 minutes per side to get the right color.  Place the Tri-Tip on an unheated cooking sheet or oven safe pan and put into the oven with an instant read thermometer inserted.
  4. For the Grilling option, prepare two zones on the grill, one very hot and the other on the lowest possible setting.  Sear the Tri-Tip on the hot side on all 3 sides for about 1-2 minutes each side, then move the Tri-Tip to the other zone and set up away from the fire, on the second rack or up on a grill safe tray.  Turn off the searing side of the oven, close the lid, insert the instant read thermometer and monitor the grill temperature so that it does not exceed 275.
  5. Cook until the instant read thermometer reads 120 for rare, 130 for medium-rare and 140 for medium.  Do not cook above 140.  The roast will get progressively tougher each 10 degrees.  Let set uncovered for 12-15 minutes.  Do not cut before this time as juices must have time to redistribute, else they will pour out onto the cutting board. Cut the Tri-Tip across the grain and make sure that you are following the grain, which changes part-way through the cutting.
  6. While cooking the roast, prepare the Salsa Verde (literally Green Sauce in Spanish).  Put all ingredients into a food processor except the oil and pulse until all chopped together.  Scrape down the sides, replace the lid and drizzle the oil into the processor while running again.

Slow Cooked French Dip

 

Slow Cooked French Dip
Ingredients
  • 1.5-2 pound tri-tip roast
  • 1 medium onion
  • 3 cloves garlic, minced
  • 3 cups stock
  • 1.5 tbsp. Worcestershire sauce
  • 1/2 tbsp. fresh rosemary, minced
  • 1/2 tbsp. fresh thyme minced
  • 1 bay leaf
  • Cooking oil
  • Arrowroot starch or similar
  • Salt and pepper
Instructions
  1. Combine garlic, stock, Worcestershire sauce, rosemary and thyme in a mixing bowl.
  2. Heat cooking oil in a skillet over high heat.  Sear the tri-tip on all sides until brown, no more than 1-2 minutes per side on all 3 sides.
  3. Put onions on the bottom of the slow cooker, then put tri-tip on top.
  4. Pour stock mixture over top of the tri-tip, making sure that there is enough liquid to touch the sides of the meat.  Add more stock if needed for this.
  5. Cover and cook on low for 3-4 hours, then remove the meat to a plate.
  6. Strain the remaining juice into a sauce pan and separate from the onions.  Heat the sauce pan with juice over medium heat until boiling.  Mix the arrowroot with a small bit of water to form a paste and add to the juice.  Keep whisking until the sauce has thickened.
  7. Slice the tri-tip and serve with onions and sauce.  Over top of a baguette cut lengthwise in half or mash potatoes is quite good.

Santa Maria-Style BBQ Tri-Tip

 

Santa Maria-Style BBQ Tri-Tip
Ingredients
  • 2-3 pound tri-tip roast
  • 1 teaspoon ground pepper
  • 2 teaspoons granulated garlic
  • 2 cups oak chips, soaked 2 hours
  • 1 pint cherry tomatoes, halved
Instructions
  1. In a small bowl, mix the granulated garlic, salt, and pepper together and rub all over into the meat. Let stand for 30 minutes at room temperature.
  2. Set the tri-tip over direct heat, fat side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
  3. Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20-30 minutes.
  4. To make the tomato relish, toss the tomatoes with cooking oil, season with salt and pepper, transfer to a grill basket. Grill until charred on all sides. Transfer tomatoes to another bowl. Add parsley, olive oil, garlic paste, chilies, and onions. Stir to combine.

Smoked Tri-Tip Roast

 

Smoked Tri-Tip Roast
Ingredients
  • 2-3 pound tri-tip roast
  • 2 tablespoons cooking oil
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
Instructions
  1. Brush tri-tip roast with oil (or cover in cold bacon grease). Combine salt, sugar, garlic and black pepper, sprinkle evenly over the surface of the meat. Set Aside. Prepare smoker for a cooking temperature around 225 to 250 degrees F. After allowing roast to sit with the seasoning for around 30 minutes, place in heated smoker. A good wood for this is oak (red oak is the traditional wood of Santa Maria Barbecue). Smoke until meat is tender and has reached an internal temperature around 130F. Remove from smoker and allow to rest, covered for 20-30 minutes before carving.

Hoisin-Marinated Tri-Tip Roast

 

Hoisin-Marinated Tri-Tip Roast
Ingredients
  • 2 pound tri-tip roast
  • 1/4 cup hoisin sauce
  • 2 teaspoons minced ginger
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
Instructions
  1. Stir together hoisin, ginger, garlic, vinegar, soy sauce, and pepper until well blended. Rub marinade all over roast, coating it well. Place in a glass baking dish, cover, and allow to marinate in the refrigerator at least 8 hours, but preferably overnight.
  2. Remove tri-tip from the refrigerator and let it sit at room temperature for 30 minutes. Heat the oven to 450F. Blot roast dry with paper towels to remove some of the excess marinade.
  3. Place roast into a roasting pan (rack optional) and cook for 20 minutes at 450 degrees, then lower oven temperature to 325 and continue cooking for another 20 or more minutes until an internal meat thermometer reaches 125-130 degrees.
  4. Remove the roast from the pan and let sit on a cutting board covered loosely with foil for 20-30 minutes. The internal temperature will rise toward medium-rare. For rare or medium, adjust these instructions accordingly. Slice across the grain and serve.

Smoked Sirloin Tip Roast

 

Smoked Sirloin Tip Roast
Ingredients
  • 1 buffalo sirloin tip roast
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons Kosher salt
  • 2 teaspoons Paprika
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
Instructions
  1. Mix all the ingredients well and rub onto the roast. Place the roast on a platter, wrap with plastic wrap and refrigerate until you are ready to cook.
  2. Remove the roast from the refrigerator an hour before cooking and allow it to come to room temperature on the kitchen counter. In order to cook this sirloin tip roast evenly, we want the inside to warm, so resting the meat on the counter before cooking is essential.
  3. While the roast is resting, fill your chimney with charcoal and light. Let it burn until the top coals start to show white ash.
  4. While the chimney coals are burning , form a “bowl” or a ring of unlit charcoal around the edges of your fire box. This will allow the coals to burn slowly from the inside to the outside of the fire basket.
  5. Once the coals in the chimney are ready, carefully pour the coals into the middle of your “bowl”.
  6. With the fire burning, set your smoker up for about 250 degrees. While the smoker is heating up, sear the sirloin tip on a grill or on the stove using a skillet and some oil.
  7. With all of the sides seared, place the roast on the smoker over a pan of broth or water for catching meat drippings and to add moisture to our cooker. Add water as necessary throughout the cooking time.
  8. Continue to cook the sirloin roast until a meat thermometer registers 120 degrees at the center of the roast for medium-rare at the center, medium on the ends. This should take around 20 minutes per pound, but never rely on exact times. Use a meat thermometer instead.
  9. Once the roast has reached an internal temperature of 120 degrees, remove from the smoker and place on a platter.
  10. Loosely cover the sirloin tip roast with aluminum foil and allow the meat to rest for 30 minutes. This allows the juices to redistribute in the meat, so that they don’t all run out when you slice the roast.
  11. While your roast is resting, go make some gravy with the drippings!
  12. After a proper resting, slice the roast beef thinly against the grain and serve.

Sirloin Tip Roast with Carrots and Baby Red Potatoes

 

Sirloin Tip Roast with Carrots and Baby Red Potatoes
Ingredients
  • 1 buffalo sirloin tip roast
  • salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons cooking oil
  • 2 pounds carrots (about 8 large), cut into large pieces
  • 24 whole small baby red potatoes (about 2 pounds), scrubbed
Instructions
  1. Preheat oven to 250 degrees F. Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.
  2. Melt butter and 1 tablespoon oil in a large roasting pan over medium-high heat on top of stove. Add roast and cook, turning with tongs, until browned on all sides.
  3. Place carrots and potatoes in a large bowl and toss with remaining 1 tablespoon of oil. Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 115 degrees for rare, 120 degrees for medium rare, 125 degrees for mediumes.
  4. Transfer roast to a cutting board, tent loosely with foil and let rest for 30 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they’re easily pierced. If they’re not, return roasting pan with vegetables to oven to continue cooking while roast rests.
  5. Thinly slice roast and serve warm with carrots and potatoes.

Prime Roast with Wild Mushroom Sauce

Prime Roast with Wild Mushroom Sauce
Ingredients
  • 1 tablespoon butter
  • Olive Oil
  • 2 shallots, minced
  • 2 pounds mixed mushrooms (crimini, oyster, shitake, etc.)
  • 2 fresh thyme sprigs, leaves removed
  • 1/2 cup red wine
  • 1/4 cup pan drippings, turkey stock or beef stock
  • 1/4 cup heavy cream
  • Salt & ground pepper
Instructions
  1. Get roast cooking first, using the basic method: Roasting Instructions.
  2. Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme leaves; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved pan dripings or stock. Let the liquid cook down and then take it off the heat. Stir in the cream, and season with salt and pepper.

Buffalo Roast with Miso Au Jus

Buffalo Roast with Miso Au Jus
Ingredients
  • 3-5 lb. Bison Roast: Rib, Loin or Tenderloin
  • salt and freshly ground black pepper
  • 1/3 cup miso paste, divided
  • 5 large carrots, halved
  • 8 stalks celery, halved
  • 2 onions, halved
  • 1 cup red wine
  • 2 cups turkey or beef stock
Instructions
  1. Heat the oven to 250F. Season the roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the roast. Place the roast in a large roasting pan. Scatter the vegetables all around the roast.
  2. Roast until temperature of the middle of the roast is 125 degrees F (medium-rare to medium), which should take about 15-20 minutes per pound, but use a meat thermometer to monitor. The roast will continue to cook to the finished temperature of 135-140 on the counter resting. Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board and cover loosely with tin foil. Rest for a full 30 minutes.
  3. While the roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan. Place the roasting pan over 2 burners set on high heat.
  4. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the broth and 2 tablespoons of miso paste. Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the roast on the cutting board. Turn off heat.
  5. Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

Buffalo Prime Roast Basic Roasting Instructions

Buffalo Prime Roast Basic Roasting Instructions
Ingredients
  • 3-5 lb. Bison Roast: Rib, Loin or Tenderloin
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 digital thermometer meat probe with cable
Instructions
  1. Allow roast to stand at room temperature for at least 1 hour.
  2. Preheat the oven to 375 degrees F. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan. Rub the seasoning onto the roast. Insert the temperature probe into the meat. These probes are vital to this cooking method to determine how long to leave the roast in the oven. This $20 tool will nearly guarantee amazing eating results every time.
  3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for anywhere from 30 minutes to 3 hours, until the probe in the roast reaches 128 degrees from rare to medium-rare. Remove from the oven and tent with foil and let rest a full 30 minutes. If dinner is to take place more than 60 minutes after removing from the oven, then preheat the oven again to 375 degrees F. and plan to put the roast back into the oven for about 30 minutes before serving. The internal temperature should be at around 140-145 degrees F. The ends will usually be closer to well-done and gradually move toward rare or medium-rare in the center. Remove from the oven and let rest for 10 minutes before carving into servings.