Saturday, April 21, 2012

On not making the house hot

Entertaining when it's hot out ~ never a fun task if you decide to fire up the oven.  So don't!  That's why god invented bbqs, I'm sure of it.  Santa Maria-style tri tip is simple but has very good flavors.  Add a marinated tomato salad and some grilled flatbreads to the table, and you've got a great dinner and you didn't even have to turn on the oven or stove once!

A basic yeast dough, but with 1 part whole wheat flour and 2 parts white flour.  The white flour creates the best texture, but I like the flavor added by a bit of whole grain.  Allow to double in size in an oiled bowl, then divide into 8 balls, cover again and allow to rise for about 30 more minutes.

Basic seasoning salt: kosher salt, granulated garlic, black pepper, white pepper, cayenne

Tri tip, about 3 lbs, trimmed of any large areas of fat.  Don't trim it all!!  You want some.

Rub the meat with your seasoned salt, allow to rest at room temp for 30 min - 1 hour.

You'll notice some moisture coming out of your meat after a while in the salt.  This is a good thing.  :)

Heat your grill, dumping all the coals onto only half of the cooking surface.

Working with two doughs at a time, pat out, brush with olive oil, and sprinkle with ground cumin, smoked paprika, garlic, and kosher salt.

Start seasoning side down, and flipping only once, grill the breads until crispy and slightly puffed.  About 1-2 minutes per side.

Cut into wedges and serve with hummus, tzatziki, a salad, or just alone like we did, while standing around drinking beer and grilling the rest of dinner.

Our marinated salad!  Slice heirlooms, top with basil & capers.  In a small bowl mix: chopped shallots, red wine vinegar, olive oil, salt, and dry mustard.  Pour over the tomatoes and allow to rest for part of an afternoon.  Serve over greens, drizzling with extra vinaigrette.  

Grill the tri tip over the hot coals, 6-8 minutes per side.  Slide over to the side of the grill with no coals, and allow the meat to cook, with the grill cover on, until it comes to 130 with an instant read.  Every few minutes I basted the meat with an equal mixture of garlic oil & red wine vinegar.  Don't do this while the meat is over the coals, it will just burn.  Rest your meat at least 10 minutes before you hack into it, or the juices will be lost.


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