Posts Tagged ‘Beef’
We are very excited to add yet another great BBQ Sauce from the great state of California to the BBQ Pro Shop. Rooftop BBQ Competition Style Sauce is now available at a special price of $7.49 for a 20 Oz bottle of sauce. It is imported all the way from California and contains All Natural ingredients. It adds yet another HFCS Free BBQ Sauce to our line up. As a way to get people even more excited we were given permission by Andy Allen to print their recipe for Tri-Tip. When properly smoked and then grilled, it is every bit as good as a fine filet with a ton of flavor!
We would suggest either the Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria as a rub for this if you want to mix things up a little bit! We hope to have the Rooftop BBQ Rubs in the BBQ Pro Shop very soon!
Rooftop Tri- Tip
To make the Tri-tip Marinade you’ll need
1/4 cup water
1/4 olive oil
2 teaspoons of white wine vinegar
Mix well (yes its that simple)
To cook the tri-tip you’ll need
A good cut of tri-tip
Smoker or grill (if smoker is unavailable)
A good temp probe check out the CDN DSP-1 Dual Sensing Probe Thermometer
How to cook
- Take out your tri-tip out and trim most of the fat cap off (some places remove this before buying).
- Add your tri-tip and marinade to a zip lock bag and let it rest in your refrigerator for 2 hours.
- When cooking on a smoker find a good quality rich wood like hickory, pecan or the california favorite red oak. Check out Fruita wood chunks to get the best quality wood.
- Get your smoker or grill(with one side of burners lit) up to about 240-255 degrees and put your tri-tip on over indirect heat.
- Cook for about 1 to 1 1/2 hours or until the internal temp hits 130.
- At this point remove your tri tip and place over high heat on a grill (this called reverse searing, its the best way to do a tri-tip).
- Sear all sides of the tri-tip until the internal temp hits 140-145.
- Take off and let rest 10 min before cutting against the grain.
Share and Enjoy
Carrie Kirby is the self-proclaimed Frugalista and recently Carrie ran an article in the Chicago Tribune Good Eating Section talking about how someone who loves meat, but dislikes meat sold by a factory farm and loaded with socially irresponsible practices. She offers some great strategies that can drop the cost of beef cuts down to $4.20 a pound for hormone-free, antibiotic-free beef.I have been looking for a solution to this issue and I really thought that this was worth sharing.
Ed and Leah Payne, of Niles, Ill., paid $650 for a side of beef this year — about $4.20 per pound of hormone-free, antibiotic-free beef. That was more than they would usually pay for ground beef, which made up about half the meat. But because the cost is the same for every cut, Ed said, “you’re paying $4 a pound for steak and roast, and that’s not as easy to come by at that price.”
Read the entire article: Buy in bulk to save and put healthier meat on the table
Carrie Kirby’s the Frugalista 5 steps for buying meat in bulk
1. Buy a chest freezer. Used is fine, as long as it’s not so inefficient that it drives up your electricity bill. Stick a thermometer in there to make sure it’s maintaining the proper temperature before entrusting it with a large amount of meat. And before you buy, make sure you have a reliable power supply for a freezer.
2. Find a seller. Try EatWild.com or Craigslist.org, or ask at your farmer’s market.
3. Understand the price. If you are quoted a “hanging weight” price, know that the final price of the packaged meat will be around 30 percent higher. Ask if there is a slaughter fee, delivery fee or any other extras.
4. Arrange for meat pickup or delivery.
5. Fire up the grill!