Tri-Tip and Eggplant

Tri-Tip definitely one of my most favorite type of meats and it is one that is a simple fix. Simplicity rules this game in creating a delicious grilled meat. Cook it in roast form although you can pull it off in steak form but you get more flavor and texture ranges from a roast. the crispy salty outside layer to the soft, pink and juicy middle Oh and lets not for get about the end pieces for people that like there piece a little more done... Can you say YUM!!! OK wipe the drool off your keyboard I know I have to. I'll post the very basic but very delicious recipe of what I did at the end.

I tried cooking the eggplant, I kept it simple as well. I just cut it up put some salt, pepper, Olive oil, Balsamic vinegar and garlic on it and cooked it on the grill. The whole eggplant attempt was kind of a fiasco because I went to grab my BBQ pan, you know the kind with holes in the bottom, I looked everywhere and couldn't find it so I grabbed a frying pan from my camping kit. My coals had burnt down far enough it wasn't heating the pan efficiently. Sometimes when your outdoor cooking you have to improvise to make it work and this was one of those time. I removed the top grill and placed then pan directly on the coals and it worked perfectly for what I wanted. Man the smell of that eggplant being cooked was awesome but the afterwards was that the skin was chewy and bitter but if you skinned it was just OK. Next time I'll check out someone else prepare it, someone that does eggplant on a regular basis to see what they do.

Tri-Tip

• 1 tri-tip Roast
• Salt (preferably Kosher or Sea salt)
• Pepper
• Olive oil
• Worcestershire sauce

Take your meat and fork it, yes fork it what I mean is stab it with a fork alot on both sides this will tenderize the roast. Season it with the salt and pepper with a layer of Olive oil on both sides of your roast. It sounds funny to say both sides but some people don't really know to do this. now go light your grill and let your meat sit out the whole time it takes to get your charcoal ready which is about 30 to 45 min. This keeps your meat from retracting when you place it over the coals, alright guys you can quit giggling about the you meat retracting.. LOL! Anyways let's gate back to serious matters. We're doing direct heat today so place it directly over the heat and put the lid on.


On a typical trip tip roast you can came back in about 10-12 minutes and flip it over. you can check the temp so you can guesstimate how much more time you'll need but about another 10-12 minutes will do. on roast this is where a remote thermometer will come in handy because you be doing more important things like drinking beer with your buddies and be at ease knowing your not overcooking your meat. when your meat is in between the rare and medium rare temp this is a good time to remove your Tri-Tip. Place your roast in some foil cover the top with Worcestershire sauce and wrap it up for about 15 minutes, no need for perfection it is ok if it is not completely covered as long as most of it is. By doing this your meat will suck up its own juices and Worcestershire sauce and keep cooking a little usually bring the meat anywhere 5 to 10 degrees more to bring it to a perfect medium rare. Slice it up (against the grain not with the grain) and serve. Oh ya in the bottom of the foil will be this great leftover juice just pour it over your slices or serve it as a dipping sauce.

Got other ideas let me know just post it in the comments....

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