TriTip Recipe from Episode 207
Dry Rub
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
Instructions:
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.
Preheat a grill to 300 degrees.
Wrap the tritip in aluminum foil. Two layers is a good call.
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.
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.
Chili Recipe from Ep. 206
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
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.