Weeknight Tri-Tip

So Hubs has had this two year long battle with tri-tips.  I’m sure it started with me.  I tend to criticize over cooked meat.  I can’t help myself.  Anyway, I’m going to go as far as to say that Hubs has really been working on his outdoor meat cooking skills since we’ve been married.  And lucky for me, there’s been some fantastic successes…like the smoked turkey last year.  It was so good, in fact, that we’re doing both turkeys the same way this year.

The recent tri-tip made it on that list.  He patted it dry….a trick he learned from the lovely Diane.  Then he salted it using my pink herb blend and let it sit for about an hour or so.  Then he hit it with some black pepper and put it on the grill….the Camp Chef grill to be exact (thanks Mom!)….covered, on low indirect heat for at least an hour, being sure the big end of thethe ro was facing the direct heat side of the grill. He turned it over every 20 minutes. Then he moved it to high direct heat for about 15 or 20 minutes.

Now to be fair….this particular weeknight was a national holiday.  So everyone was off work.  Hence, the hours involved to make the beef.  Because I know you’re thinking that this technique is too long for a weeknight.  It is.  I mean, let’s be real.  But it was so good!  I had to share it.

We had it with left over collard greens and I made some truffle fries.  Tired of mashed potatoes?  Don’t want to eat an entire baked potato, either, but not in the mood for rice?  Truffle fries are the way to go, especially for a crowd.  They’re super easy, but fancy….hearty, but special.

Just cut some cleaned potatoes into wedges and hit them with some oil.  I used a canola spray because I’m lazy, but you can also toss them in olive oil.  Just don’t saturate them.  Then I just salt and pepper them, roast them on 350 until they start to brown.  Next, I take them out and sprinkle fine shredded parmesan cheese over them and put them back in the oven to cook the cheese a bit.  Before serving them, I drizzle them in truffle oil.