Subj : BH&G 3240
To   : All
From : Dave Drum
Date : Tue Jul 06 2021 05:31:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tri-Tip Roast w/Grilled Avocados
 Categories: Beef, Fruits, Herbs
      Yield: 4 Servings
 
      1 c  Red oak or oak wood chips
      1 tb Kosher salt
      1 tb Granulated garlic
      1 ts Onion powder
      1 ts Ground black pepper
      1 ts Dried parsley flakes
      1 lb Boneless beef tri-tip roast
      3 tb Olive oil
      2 tb Lemon juice
      3    Firm medium avocados; halved
           - seeded

MMMMM-------------------RED WINE VINEGAR BASTE------------------------
    1/4 c  Red wine vinegar
    1/4 c  Olive oil
      1 tb Bottled minced garlic
 
  In a large bowl, soak wood chips in enough water to cover
  for 1 hour. For the rub, in a small bowl combine the 1
  tablespoon salt, the garlic, onion powder, pepper, and
  parsley flakes.
  
  Trim fat from roast. Place roast in a shallow dish.
  Generously sprinkle rub evenly over all sides of the
  roast; rub in with your fingers.
  
  For a charcoal grill, arrange medium-hot coals around a
  drip pan. Drain wood chips and sprinkle over the coals.
  Test for medium heat above pan. Place roast on grill rack
  over pan. Cover and grill to desired doneness, turning
  once halfway through grilling and brushing with the Red
  Wine Vinegar Baste three times during the first 30
  minutes of grilling. * Allow 35 to 40 minutes for
  medium-rare or 40 to 45 minutes for medium. (For a gas
  grill, preheat grill. Reduce heat to medium. Adjust for
  indirect cooking. Add wood chips according to the
  manufacturer's directions. Place roast on grill rack over
  the burner that is turned off. Grill as above.) Discard
  any remaining Red Wine Vinegar Baste.
  
  Remove roast from grill. Cover roast with foil; let stand
  for 15 minutes. To serve, cut roast diagonally against
  the grain.
  
  In a small bowl combine oil and lemon juice; brush over
  cut sides of avocados. Sprinkle with additional salt.
  While roast stands, grill avocado halves about 10 minutes
  or until grill marks form, turning once halfway through
  grilling. Remove and keep warm. Slice avocados; serve
  with sliced roast.
  
  RED WINE VINEGAR BASTE: In a small bowl, whisk together
  red wine vinegar, olive oil, and minced garlic.
  
  * TEST KITCHEN TIP: If desired, after turning roast
  insert an oven-going meat thermometer into center of
  roast and brush with Red Wine Vinegar Baste; continue to
  brush frequently with the baste until desired doneness.
  
  Makes: 6 servings
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 25 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I can't boycott them  because I never go there anyway.
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