I will share pictures of our indoor space in the next few days with my posts. Overall, I am loving just having this little space to care for and yet having all of the conveniences of home. I am adjusting quite well to the more limited space for food preparation and am finding that I will not have to compromise my cooking style to suit the space.
Now on to tonight's dinner...I have been wanting to try a tri-tip for a while and since they were on sale this week, I thought it would be the perfect opportunity to try it. We also just bought a new portable grill for the motor home the other day so it was also a great test for Gerry with his new grill. Gerry has always been a fan of Weber grills and so the new portable gas grill we bought is the Weber Q200 which is very portable and has a separate folding cart which can all be stowed in one of our outside storage bins. This is the second time he has used the grill and so far he is very pleased with it (based on tonight's dinner, so am I).
I also made a German potato salad as our side dish which had grilled red onions and grilled potatoes as the main ingredients in it and I will post that recipe in the next couple of days.
Tri-Tip Roast with Tomato Red Barbecue Sauce
Makes 6 servings
1/2 cup ketchup
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons molasses
1 teaspoon soy sauce
1/2 teaspoon chili powder
1/2 teaspoon granulated garlic
1/4 teaspoon celery salt
1/4 teaspoon liquid hickory smoke
1/2 teaspoon kosher salt
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic
1 tri-tip roast, about 2 pounds and 1 1/2 inches thick
2 tablespoons extra virgin olive oil
To make the sauce:
In a medium saucepan, combine the sauce ingredients with 2 tablespoons of water. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally. Set aside half of the sauce for dipping.
To make the rub:
In a small bowl, thoroughly mix the rub ingredients with your fingertips.
Allow the roast to stand at room temperature 20 to 30 minutes before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. Grill over direct Medium heat until well marked on both sides, about 10 minutes, turning once. Move the roast over indirect medium heat and cook to the desired doneness, 20 to 30 minutes more for medium-rare, brushing the meat with the remaining half of the saue on both sides and turning it over every 5 minutes or so. Remove from the grill and let rest for 5 to 10 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce.
From Weber's Real Grilling Cookbook