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Category Archives: Grill

Grilled Beef Tri Tip Roast

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Grilled Beef Tri Tip Roast


The tri tip is a prized cut off the bottom Sirloin on the Steer. Hard to find in a lot of places outside the West Coast it is well worth seeking out. Ask your butcher for it. It is awesome just grilled and sliced thin with some chimichurri sauce on the side. Most Tri Tip Roasts are sized just right for a family of four to enjoy and make a good meal out of. This is a Santa Maria Style (California) version of it.



1 ¾- 2 ½ lbs. Beef Tri Tip Roast

1 ½ T Kosher Salt

1 ½ T Granulated Garlic

1 T Brown Sugar

1 tsp. Black Pepper, ground

1 tsp. Parsley Flake, dried

2 tsp. finely ground coffee (optional)

Olive Oil


Combine all of the spices (and coffee grounds if you are using them) in a bowl and mix together.

Rub the Tri Tip down with a little Olive Oil and then with the Spice Rub. Allow the roast to rest and come to room temperature while you prepare the grill.

Set up your grill for indirect cooking. If using a charcoal grill this means the coals will only be on one half of the grill. If using a Gas Grill just turn on half of the burners.

Once the grill is to temperature take the roast and sear it over the direct heat side of the grill for 5-7 minutes a side. You want a good crust on it.

Transfer the roast to the side of the grill that has no coals under it, or the side of the gas grill that is turned off, and put the lid on the grill. Cook for another 10-15 minutes, or until the roast reaches 130°f internal when checked with a meat thermometer.

Allow the roast to rest on your cutting board, tented over with foil, for 15-20 minutes. Slice thin against the grain and serve with Chimichurri Sauce if you so desire.



Korean Style Beef Short Ribs

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Korean Style Short Ribs



1 cup soy sauce

1/2 cup mirin (sweet Japanese rice wine)

1/2 cup (packed) dark brown sugar

1/4 cup unseasoned rice vinegar

3 tablespoons gochujang (Korean hot-pepper paste)

1/4 cup sesame oil

1/4 cup minced garlic (about 15 cloves)

1 (2-inch) piece peeled fresh ginger, smashed

1/4 cup sesame seeds, toasted and cooled completely

2 large green onions, chopped

5 pounds Korean-style short ribs (cut 1/3 to 1/2 inch thick across bones)



Combine all ingredients, except short ribs, in medium bowl; whisk to blend well. Pour into heavy jumbo re-sealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.

Ribeye Steaks with Mushroom Butter

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Ribeye Steaks with Mushroom Butter

Take a perfectly cooked Ribeye Steak and top it with luscious Mushroom Butter, let that butter and mushroom essence melt into the steak and you will be eating something so close to heavenly your taste buds won’t know what hit them

Make the butter up a day in advance and set it in your refrigerator or freeze it for up to 3 months

4- Ribeye Steaks- 1 to 1 ¼ inch thick

 1 cup softened butter (divided)

1 shallot, minced

1 clove Garlic, minced

1/2 cup Wild Mushrooms, minced (or White Mushrooms)

1 tsp fresh thyme leaves

Freshly ground pepper (to taste)

Melt 3 tablespoons of your 1 cup of butter in a skillet over medium heat until it begins to foam. Immediately reduce the heat to medium-low and add the minced shallot and garlic to the hot fat.

When the minced shallots and garlic have released their fragrance, have turned translucent and their edges begin to caramelize, add the minced wild mushrooms into skillet

Sprinkle the fresh thyme leaves over your mushrooms and continue to cook for a minute or two.

Turn off the heat, and allow the seasoned butter to cool for about ten minutes.

While the mushrooms rest and cool, beat the remaining butter until soft, smooth and easily manageable.

 Spoon the mushrooms into the remaining butter and fold them together until the                                                 seasonings are well-incorporated.

Add pepper into the butter as you gently fold the ingredients together.

Mold the compound butter gently over waxed paper, rolling it into a log

Put butter into refrigerator or freezer slicing off medallions to put on steaks after they are cooked

Cook Steak as you would like to under a broiler or on the grill for about 5 minutes per side for a medium rare. Season Steaks heavily with salt and pepper.

Grill Roasted Lamb Shoulder Roast

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Grill Roasted Lamb Shoulder Roast

In America we do not eat a lot of lamb which is too bad because it tastes so good when it is cooked right. A Lamb Shoulder is an inexpensive cut of lamb and is super easy to make tasty. This is a dish that takes a while to cook but while it is cooking you can be doing other things

1 Bone Lamb Shoulder, 4-5lbs

5 cloves of garlic, finely minced

3 T fresh thyme, finely chopped

1 T fresh rosemary, finely chopped

2 T Dijon Mustard

2 T Salt

1 T Black Pepper

3 T Olive Oil


Have your butcher trim the excess fat and silver skin off of the shoulder

Combine the rest of the ingredients and spread the paste all over the Lamb. Wrap in plastic wrap and refrigerate for 8-12 hours


About 1 hour before cooking, remove the lamb from the refrigerator and set up your grill for indirect cooking.

Preheat the Grill to 250 degrees

Place the Lamb on the grill over a drip pan and close the lid. Allow the lamb to roast for 3 hours

Take the Roast off of the grill and set it on a double layer of foil

Turn the Grill up to 350 degrees (or add charcoal to get the heat up in a charcoal grill)

Take the foil and wrap the roast in it adding ½ cup of beer or apple juice to it before sealing

Put the lamb back on the grill over the drip pan and cook it for another 1 and half to 2 hours or until it reaches 180 degrees

Allow the roast to rest for 15-20 minutes off of the grill still wrapped in foil before serving

This roast will just fall apart into pieces


Grilled Beef Tri Tip Roast

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Grilled Beef Tri Tip Roast

As a Midwesterner I did not see a lot of Tri Tip growing up. I went to work for some guys from California and was introduced to this beautiful cut of meat from the Sirloin. It may be a hard cut of meat to find anywhere but the West Coast but it is worth looking for.

1 Tri-Tip roast

Olive Oil

1 T Kosher salt

1 tsp Black Pepper

½ tsp Crushed Red Pepper Flakes

3 Cloves of Garlic


To make the rub, put the garlic cloves on a cutting board with a little of the salt and using the side of the knife blade crush it into a paste

Add to the Black Pepper, Red Pepper, and the rest of the Salt in a small bowl


Rub some Olive oil on the Tri Tip Roast and then rub on the seasoning, allow the roast to rest on the counter for 30-45 minutes while you get the Grill Ready. Set the Grill up for indirect Cooking


Once the grill is hot and ready, place the tri-tip roast on the hot side and sear for a few minutes on each side.

After you have seared all sides of the roast and have the color you like on the outside, move the tri-tip over to the cool side of the grill and then close the lid. It should take 25-30 minutes

Use a thermometer to make sure however.

A Tri Tip should not be cooked past medium rare or it will be tough

When the Tri Tip Reached an internal Temperature of about 130 Degrees pull it off the grill and allow it to rest in a warm spot for about 10-15 minutes. It will continue to cook


Slice it this across the Grain to maximize tenderness


It is traditional to serve Tri Tip with Grilled Garlic Bread, which can be cooked while the roast rests.

BBQ Chicken with White BBQ Sauce

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BBQ Chicken with White BBQ Sauce

White BBQ Sauce is a North Alabama Specialty. Made with Mayonnaise as its base instead of tomato it goes extremely well with chicken.

White BBQ Sauce

1 ½ cups Good Quality Mayonnaise

3 garlic cloves, minced

½ cup fresh lemon juice

2 T fresh lemon zest

½ tsp smoked paprika

Mix everything together and set in the refrigerator until the chicken is ready


2 Whole Chicken, Quartered, your butcher will do this for free

Salt, Pepper and Garlic powder to taste (or your favorite chicken rub)


Set up your grill for indirect cooking with a drip pan underneath the grates.

Sear the Chicken pieces over the direct heat (10 minutes but watch it closely) and then place on the grate over the drip pan

Cook with the lid on for another 40-50 minutes until the chicken is done, 180 degrees

Put the chicken on a platter and drizzle with some of the White BBQ Sauce

Serve the rest of the Sauce on the side for dipping


You could also bake the chicken and serve it with the White BBQ Sauce

BBQ St. Louis Style Ribs

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BBQ St. Louis Style Ribs

I have lots of friends in the Professional BBQ Circuit and am even a KCBS Judge myself. This is how I have learned to cook my ribs since becoming involved in BBQ. I like the St Louis Style Ribs because they are meatier and more forgiving if you over cook them

2 Rack St. Louis Style Ribs, membrane removed, ask your butcher to show you how

Apple Cider Vinegar


Apple juice

Your Favorite BBQ Sauce

Dry Rub

1 T Garlic Powder

1 T Chili Powder

1 T Onion Powder

1 T Dry Mustard

1 T Cumin

1 tsp kosher salt

1 tsp Black Pepper

1 cup Dark Brown Sugar

Mix together and set aside

Early in the day take the ribs and rub them down with a little Apple Cider vinegar and beer. Season liberally with the dry rub and rub it in. Wrap in plastic wrap and set in fridge for 4-6 hours

Preheat your grill and set it up for indirect grilling. You want to keep your grill between 225 and 250 degrees. Add some soaked wood chips and then place the ribs on the grill, on the side away from the heat.

Cook for about 2 ½ hours, adding coals and wood chips as needed

Take the ribs off the grill and put on a double sheet of aluminum foil and put a little apple juice on them. Wrap tightly and put back on the grill for another hour, or until the meat just starts to pull off of the bone.

Unwrap and place on the grill over direct heat and put on your favorite sauce. Cook for another 5-8 minutes and serve