Hung Tri Tip and Grilled Artichokes


 
Robert-R

Robert-R

TVWBB Diamond Member
CAB Choice Peeled Tri Tip was on sale for $4.97/lb and Artichokes were $.99 each. What's not to like about that?
Both are favorites around here.

Rubbed the Tri Tip with Oakridge BBQ's Santa Maria and Carne Crosta.
Hung it in the 14.5 over a small split of red oak and Weber briquettes.

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Cooked at 280* ( more or less) and took it to an internal temp of 115*.

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Pulled it and let it rest (under foil) until I got a hot fire.

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Seared for 2 1/2 minutes per side.

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It was jiggly! Tented under foil and let rest.

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While the Tri Tip was cooking, preheated the 330 to 450* and boiled the artichokes for 25 minutes in a bath with the juice and zest of 1 lemon, 2 cloves minced garlic and lots of K salt and coarse ground black pepper. Drained the pot, cut the 'chokes in half lengthwise, removed the choke, brushed them with evoo and gave them a good dusting with the S & P.

Grilled the 'chokes for 8 minutes face down.

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And flipped for several minutes to heat them through.

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Cut with kindness.

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Time To Eat!!!

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Dinner was excellent. Would need no teeth to eat that beef.


fwiw - have been out of commission due to a knee replacement. Starting to get around a bit and having some energy.
Been missing cooking outside and am slowly getting back into the swing of things. Probably another month of so before I'm running on all 8 pistons.
 
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Now that's how you cook a Tri Tip! Looks absolutely terrific. I've seen you bouncing in and out every once and a while. Glad to see you've made it back to the grill. You've had a long, grueling month Robert.
 
That meat looks perfect. Can't say I've ever had roasted 'chokes. Had 'em in a dip though. Roasted: are they moist? dry? need EVOO on them?
 
Thanks Rich, Jim, Cliff and Dustin for the support and kind comments. Very much appreciated.


Len Dennis said:
That meat looks perfect. Can't say I've ever had roasted 'chokes. Had 'em in a dip though. Roasted: are they moist? dry? need EVOO on them?
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Thanks, Len. The petals get crispy, the base of the petal is still moist and pulpy. Because they are grilled, they take on a different flavor profile. Try it sometime, I think you would enjoy one or two. I should get more creative than mayo for a dip, but it's ez and so good. Grilled them with evoo, s&p - no evoo after that.
 
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Tri Tip looks terrific Robert, like the grilled chokes. Take it easy on the knee, so we can see some more of your wonderful cooks.
 
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