TriTip Recipe from Episode 207

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Dry Rub

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1 Tri Tip 3- 7 lbs

1/3 c coarse sea salt

1/2 c dark brown sugar

4 T freeze dried coffee

1 T garlic powder

1 T paprika

1/2 T ground cumin

1/2 T mustard seeds (yellow or brown)

1/2 T black pepper

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Instructions:

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Mix all the ingredients except the meat. Rub the dry rub over the entire tritip and refrigerate for at 3 hours, or preferably over night.

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Preheat a grill to 300 degrees.

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Wrap the tritip in aluminum foil. Two layers is a good call. 

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Grill the tritip for 3 to 7 hours, depending on weight. When the meat is very tender and easily comes with just a fork, remove from grill.

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Heat the grill to 450 or preheat an oven to 450 degrees. Place the tritip in an ovenproof pan and roast for 20 minutes to give it a good char on the exterior.

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Chili Recipe from Ep. 206

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1 med. yellow onion

1 lb ground beef

1 lb dried beans (pinto, small white, navy all work well)

32 oz diced canned tomatoes

1 c strong coffee (or 2 espresso shots)

1 T cocoa powder

1 T cumin powder

1 T smoked paprika

1 T garlic powder 

1/2 T turmeric

1 chipotle chili (optional, adds heat)

32 oz chicken broth

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Dice the onion. Add 1 T oil to a Dutch oven. Sauté the onion until translucent, about 7 minutes. Add the beef and sauté, breaking it up as you cook it. Add the remaining ingredients and cover with a good lid. Turn the head to low and simmer for 3-4 hours, until the beans are tender.

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