Free Range Tri Tip

Forgot to marinade (actually that's a lie...I was too lazy) so I went simple and still ended up with a fabulous Free Range Tri Tip Missouri Legacy Beef tonight...Double Garlic Pepper as a rub; seared on both sides and removed for 15 minutes.  Leveled off the Egg at about 400 degrees and returned the TT until it was about 120 internal.  Removed and let set for 15 minutes.  Perfection!

Pictured here is 'Spike', he had been missing for almost 4 years.  He is a family 'pet'...he has been more places in North America than I have.  A few years back he had his own website.  We are SO excited he turned up during our move, we can not let him start to travel again!  Watch for his blogsite and facebook page this summer!

http://bigtsbge.blogspot.com/2012/01/free-range-tri-tip.html



Cherry Marinated Bone-in Ribeyes

Cherry Marinated Bone-in Ribeyes

with Corn Salsa

Starting with 2-4 Bone-In Ribeyes or Beef Tenderloins (Missouri Legacy Beef - Free Range)  this recipe calls for a simple marinade that serves to infuse your beef with the tartness of cherries.  When grilling the beef the marinade will result in a thin crusty glaze.  This recipe is fantastic with seasoned mashed polenta. 

Marinade Ingredients

§  2-4 each - 1 ½” Bone-In Ribeyes or Beef Tenderloin steaks (Organic)

§  12 oz. Can – Frozen Cherry-Apple Concentrate, thawed

§  ½ Cup – Extra Virgin Olive Oil (EVOO)

§  1 Tbsp. – Fresh Ground Peppercorns

§  2 Cloves – Minced Fresh Garlic

Corn Salsa Ingredients

§  1 Cup  – Frozen Whole Kernel Corn, thawed

§  1/3 Cup – Finely Chopped Red Bell Pepper

§  1/3 Cup – Finely Chopped Green Bell Pepper

§  ¼ Cup – Fresh Chopped Red Sweet Onion

§  1 Tbsp. – Fresh Cilantro

§  1 ½ Tsp. – Lime Juice (half for concentrate)

§  ¼ Tsp. – Fresh Ground Sea Salt

§  1/8 Tsp. – Fresh Ground Peppercorns

Preparation and Cooking

1.