Tri Tip (Dijon)

This Tri Tip recipe uses a simpler marinade than the Santa Maria that you will find in this recipe blog; fewer ingredients with no loss of flavor.

Seasoning Marinade

€        2 Tbls. EVOO

€        2 Tbls. Balsamic Vinegar

€        4 Tbls. Worcestershire sauce

€        4 Tbls. Soy Sauce

€        2 Tbls. Honey Dijon Mustard

€        2 Tsp. Garlic powder

Basting Sauce

€        ½ cup white wine vinegar

€        ½ cup vegetable oil (or EVOO)

Ingredients

€        2-3 Lb. Tri-tip roast (free range beef from Missouri Legacy Beef)

Preparation and cooking

1.    Mix together all marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon freezer bag.  Place in refrigerator for 4-8 hours turning occasionally.

2.    Whisk basting sauce ingredients together in a small bowl and set aside for basting.

3.    Lightly oil your cooking grid and fire up BGE to T-Rex.  Remove from Marinade and pat dry. 

4.    Sear the tri-tip at 600 to 700 degrees for 3-4 minutes per side.

NOTE:  This recipe calls for Searing; it is NOT necessary and you can choose to start the cook indirect and get very similar results without searing (cooking time for indirect will increase slightly)

5.    Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees at the dome.

6.    Now set up BGE for either Indirect Cooking (using the plate setter) or a Raised Grid;

7.    Return the tri-tip back into the BGE and cook to an internal temperature of 125-130 degrees, basting every 5 to 10 minutes.

8.    Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes; to serve cut into ¼-3/8” slices against the grain and serve.

Brussels Sprouts (frozen) boiled for three minutes, drizzle lite Italian Salad Dressing and Finely Shredded Parmesan cheese.

Free Range Hamburgers...(oh the Irony!)

Started off with some full-on Missouri Legacy Hormone-Free, range feed ground beef. Mixed in some Country Bob's Original Sauce and a half a sweet onion (minced) and tossed them on the HOT grill...

...and then I added on a few ounces of highly processed full on not good for you Velveeta. But OH SO GOOD! Okay, I can't get enough of that Missouri Legacy Beef (in ANY cut) but you just can't do green every single minute of every day. Used up the garlic bread from last nights stir fry as buns and added a few ears of corn, topped off with some locally brewed Root Beer.

Get Your Grill On - Green Grilling

With the weather heating up, barbecue season has officially begun. And while a little backyard grilling isn't going to ruin the environment, when 60 million people hit the BBQ at once--like they do on Fourth of July--the impacts can add up.

To grill greener, try these tips:
Opt for a cleaner-burning propane or electric grill over one powered by charcoal, which contributes more to poor air quality. If you've got time to spare, a solar oven or stove avoids emissions altogether.

If you do use charcoal, look for lump brands (AND A BGE!) (briquettes may contain coal dust or other additives as binders) made from invasive tree species or harvested from sustainably managed forests, and switch from lighter fluid, which releases smog-forming VOCs, to a chimney starter.
Grill organic, hormone-free meat and mix it up with fish, veggies, even fruit.

Minimize health risks (from carcinogenic substances that can form when meats are grilled or broiled at high temperature) by choosing lean meats and trimming fat before cooking. Set your picnic table with reusable dishware and silverware and cloth napkins. If that's not feasible, look for biodegradable or recycled-paper dinnerware, unbleached cups, and recycled-paper napkins.

Clean up green with a natural cleaner like Orange Plus (made with orange oil) or SoyClean.

Source: http://sierraclub.typepad.com/greenlife/2007/06/get_your_grill_.html