Tri-Tip Barbecue
Ingredients
• 2-3 pound tri-tip steak
• 1 teaspoon garlic salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
• 1 teaspoon sugar
Get your grill up and running. When the grill is hot, set your rack about 3-4 inches from the coals. Traditionally tri-tip is grilled over oak coals and charcoal grills with adjustable grates. The meat is seared close to the fire then the grate is raised to allow the meat to slow roast until done.
Combine the garlic salt, pepper, salt and sugar and rub over the meat. Set aside and let it marry for at least 30 minutes. Then sear the meat over hot coals for about 6 minutes per side, turning once. Once seared, adjust the rack so the meat is farther from coals, about 6 or 8 inches, and continue to cook meat, turning once or twice, until done to your liking, usually 30 to 40 minutes. Make sure to let the meat rest for at least 5 minutes before slicing. Slice meat across grain and serve.
Whiskey BBQ Sauce
Ingredients
• 1 onion, chopped
• 8 cloves of garlic, minced
• 4 cups ketchup
• 2/3 cup cider vinegar
• ½ cup Worcestershire sauce
• 1 cup brown sugar
• 1 ½ cup molasses
• 1 teaspoon pepper
• 1 tablespoon salt
• ½ cup tomato paste
• 1 teaspoon pepper sauce
• 1 cup Jack Daniel’s whiskey
Combine onion, garlic and Jack in a saucepan. Cook up the onion and garlic for about 10 minutes. Add remaining ingredients, bring to a boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes.
*Adding an additional splash (or two) of whiskey just prior to serving will give it a fantastic aroma.
Ranch Style Beans
Ingredients
• 1 pound dried pinto beans
• 1 quart water
• 1 (6 ounce) can tomato paste
• ½ cup onion, chopped
• 1 garlic clove, minced
• 1 tablespoon chili powder
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
Place beans in a pot (or dutch oven, if you’ve got one); add water until beans are covered by 2 inches. Bring to a boil and boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain. Then return beans to pot and add about 1 qt. water. Bring to boil again. Reduce heat; cover and simmer for 1 ¼ to 1 ½ hours or until beans are tender. Add remaining ingredients and bring to a boil a third time. Reduce heat; cover and simmer for about 1 ½ hours longer.
