Tag Archives: bbq

Single Guy Chef: Barbecue Tri-tip Roast

Since there was a request for the BBQ version of the tri-tip oven roast, here it is. (It might help you to read that recipe first.)

First, prepare the BBQ rub. I like this Carolina BBQ rub that I originally made for pulled pork. I found it works well on beef, too. The only change I made was using pure ancho chile powder instead of your garden variety chili powder. This was suggested by a couple chefs and I think it turned out well, but if you already have the regular stuff then use it. You are nothing if not practical. And lazy.

Trim the roast, and then sprinkle on the rub liberally and rub it in. Let it marry in the fridge overnight. Don’t worry, this is an acceptable union under the current law; it’s not like a man marrying a box turtle. Take the roast out half an hour before grilling so it comes to room temp.

For cooking times, follow the recommendations in your manual, esp. if it’s a Weber. My Weber manual was quite accurate, definitely more than the one for my Viking range. Like all roasts, it will be medium indirect, and it will benefit from smoke. Try mesquite. Avoid tobacco. And don’t flip it while grilling.

One problem I had while taking its temperature is that heat from the grill messed with my digital thermometer. I had to remove it from the grill while checking the temp. Of course, use a meat thermometer, not an oral or rectal one. In fact, if using either of those is even possible, your butcher has executed an elaborate ruse at your expense. Always remember: a tri-tip roast has neither a mouth nor an anus. Words to live by.

Weber Spirit 310: The Best Cheap Gas Grill You Can Buy

Update 6/30/2009: Thanks to my new roommate, I now have some serious hands-on experience with this grill. I still stand by my recommendation (and more importantly, everyone has remained happy with their purchase), but I’m amending some of my statements. See the additional text in italics.

A couple friends have asked me what cheap gas grills I recommend. This is not familiar territory, as I’m usually off dreaming about the Weber Summit. [ Weber ] [ Amazon ]

Weber Summit S-650

It’s the only grill I know of with a pull-out smoker box with it’s own burner. When you’re doing traditional slow and low barbecue and have to add wood chips every 1/2 hour, it’s a dream come true. But it’s also around $1,500 – not cheap.

If you want a cheap (around $400) gas grill that’s also high quality, you only have one choice: the Weber Spirit E-310. [ Weber ] [ Amazon ]

Weber Spirit E-310

IMHO, everything else is a poor investment. Here’s why.
Continue reading Weber Spirit 310: The Best Cheap Gas Grill You Can Buy

Crank Is Bad For Your Tank

This summer, when you fill your empty propane tank with anhydrous ammonia to make a delicious batch of methamphetamine, you could be damaging your tank! Smart meth-heads are using tanks they get from tank exchange programs like Blue Rhino. If you see a blue/green residue on your tank’s fittings, it’s time to turn it into your local tank exchange – whether it be in Riverside County or San Bernadino County – so it can blow up in some other asshole’s face. Remember, a smoldering trailer is a sad trailer. If you don’t believe me, take it from Hank Hill.

Flat Iron Steak

Flat iron steak is a new cut of beef that was invented just a few years ago. I had no idea you could invent a steak, but researchers at the University of Nebraska and University of Florida they did just that. Basically, they were studying the cheap meats you normally don’t consider, and discovered that the “top blade” roast could be made into some damn good steaks if you removed the part that resembled shoe leather. The one I bought was about 12″ x 5″ x 1″ thick, and weighed 1.3 lbs. Of course, size isn’t everything.

I first heard about flat iron while reading about restaurants in Orange County that serve Kobe beef (aka Wagyu). Then I caught Stephen Raichlen expounding on it on Barbecue University (definitely worth watching if you’re a griller like me; his books are great, too). As Raichlen explains, the flat iron is second only to filet mignon in tenderness! And it’s cheap – I paid a little only $4/lb! And yes, it tastes good.

The one I bought was about 12″ x 5″ x 1″ thick, and weighed 1.3 lbs. Of course, size isn’t everything. I grilled it with just coarse Kosher salt, ground black pepper, and olive oil. I was shooting for medium rare, but it swelled up and came out closer to rare. Some steaks are tough if not cooked enough, but like a tenderloin or ribeye, this was still tender. And the flavor was decent, too. Filet mignon is known for not being very flavorful, which is why they serve it in sizzling herb butter at Ruth’s Chris, or wrap it in bacon, or wrap it in puff pastry with foie gras and truffles (Beef Wellington). And all of those fantastic recipes are why flat iron cannot replace tenderloin in the world of fine cuisine.

I don’t think flat iron is as tasty as ribeye, but boneless ribeye is 2-3 times more expensive and obscenely fatty. Granted, that’s why it’s so tasty, but it’s horrible for you unless you’re on some ultra-low-carb diet. And even then, it should be eaten sparingly.

I also like strip steak, skirt steak, and tri-tip, but when you factor in price and fat content, it’s hard to justify any other steak over flat iron for regular eating.

Edit: I recommend cutting the steak into 2-3 smaller steaks to speed cooking. I did a whole one (almost two pounds) and it easily doubled the cooking time.