Randy Steenblik made us some delicious Tri-tip here are some of my notes and the recipes he gave us.
The type of cow and the amount of marbling will determine the quality of meat
There are several grades of beef. Select is what you find in the grocery store. Prime is the best, then choice and select, and then lower grades.
For best results use a Meat thermometer and pull the meat out 5 degrees lower than the optimum. The residual heat will continue to rise 5-6 degrees. It also lets the juices settle in the meat, and keeps them from all running out too quickly.
Do not use a fork or pierce the meat when turning, as this releases the delicious juices.
Tenderloin is the most tender.
Marinade 24 hours for flavor penetration.
Discard any marinade that had been used with raw meat, do not save or make in sauce. If you want to make a sauce put aside what you need before adding the meat.
Cut meat perpendicular to the grain, or on the bias (45 degree angle) for a fancier look.
RECIPES:
Turkey Brine
Ingredients
• 1 (14 to 16 pound) frozen young turkey
For the brine:
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water
For the aromatics:
• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil
Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stock pot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Pork Tenderloin
1 (l 1/2to 2-pound) pork tenderloin
Marinade:
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon ground cinnamon
2 green onions (green parts only), chopped
If you want a little spice add some Chinese hot chili sauce to marinade
Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight.
Preheat oven to 350 degrees F. Bake for 45 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. Drizzle a small amount of the meat juices from cooking over each piece of meat.
Lime and Habanero Marinated Tri Tip
Ingredients
• 1 tri tip
• 6 limes
• 6 habanero peppers
• 4 cloves of garlic
• 2 tablespoons of sea salt (good quality sea salt makes a difference!)
• 2 tablespoons of freshly ground pepper
• 1 quart-size, sealable plastic bag
Preparing
If you have a hard time finding a tri-tip, use a couple of petite sirloins.
Squeeze the limes, and place the juice in a bowl. Slice the peel from 3 of the squeezed limes, and put them in with the juice. Peel and crush the garlic, and throw it with the juice. Chop the habanero peppers up, and throw them in also. Be careful not to touch the peppers (or if you, wash your hands thorough afterwards, as they are extremely hot (but don't worry - the meat will not be super hot, it will merely have that fantastic, piquant taste!)
If you want the flavor to REALL Y get into the meat, consider buttertlying it -- slice half inch deep cuts into the tri tip. This also makes it cook faster.
Then, grind the pepper, and salt (1 use freshly ground pepper and course sea salt, that also need grinding), and cover the tri tip with it. Place the tri tip into a sealable quart-sized bag, and pour the marinade in with it. Arrange the contents so that it covers the tri tip evenly, and squeeze out the air, and seal it.
Leave in fridge to marinade for at least 24 hours. (I have had reasonable results with 10 hours of marinating, and great results with 48 hours.)
Barbecue. And wait to be mobbed by people demanding the recipe!
Basic Rub
Ingredients:
• 1/2 cup brown sugar
• l/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon Kosher salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne
• 1 teaspoon ground cumin
Preparation:
Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months
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