eat shit

Recipe of the day

In food, ROTD on January 2, 2011 at 5:37 pm

by Seamus Garcia

Well, I’m back from the unannounced holiday break. Mimsy should be writing again shortly. It’s been raining in all day here in Los Angeles, so here is my bad weather tri-tip recipe. Usually I like to hot-smoke this kind of meat, but that isn’t always feasible when it rains.

Click “READ MORE AND COMMENT” to see the recipe, below the fold.

Ingredients

  1. One large tri-tip, untrimmed
  2. Sea salt, or kosher salt
  3. Freshly ground pepper
  4. Chili powder
  5. Nước mắm
  6. Garlic powder (not garlic salt)
  7. Olive oil (or Pam [or any other oil, really])

Preparation

  1. Preheat oven to 210 Fahrenheit. Light a gas grill, set to absolute highest setting (all burners) and close lid. Allow to heat for at least 10 minutes.
  2. With a sharp knife, score the fat side of the tri-tip, just barely reaching to the meat. Do this in two directions, which should make diamond or square shapes on the fat. This will allow rendered fat and seasonings to continually baste the meat. Remove any visible silver skin.
  3. Spray on Pam, or rub down meat with oil. Season with salt and pepper. Go wild with the pepper, and it works best to grind it, course, directly onto the meat. Give the meat a nice rub to make sure all surfaces are covered.
  4. On your now-burning-hot grill, place the tri-tip fat side down. You should put this on the hottest part of the grill. If it catches on fire then the recipe is working.  for approximately 90-120 seconds (remove if its getting way too charred). Flip it over, and remove when you have some nice, deep grill marks.
  5. Season meat with garlic and chili powder, and put it directly onto a rack in the oven. You’ll want to put a cookie sheet or pan on a lower rack to catch drippings. This time, make sure the tri-tip is fat side up.
  6. Pull out after 90 minutes and give the top 5-6 squirts of nước mắm. I can’t tell you why, but if you do this too early the meat gets funky. Just wait.
  7. Let the meat cook for another 90 minutes, or remove it when it reaches an internal temperature of 125. Any higher and the meat will start getting tough. Remember, the temperature will increase by five degrees after it is taken out of the oven.
  8. Let it rest for 7 minutes. Slice pencil thick, againstthe grain. Serve with nothing.

Some people, like that retard Alton Brown, say tri-tip is a bad cut. Cooked correctly it is tender and very flavorful. This is a shitty, half-assed substitute for a proper tri-tip recipe and it tastes great. Stay tuned for later posts on how to properly cook a tri-tip when the weather cooperates.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: