Sunday, May 19, 2013

Delicious Tri Tip Recipe on the Traeger

About 6 months my husband and I bought a Traeger wood pellet grill.  One of the better decisions we have made! We use it at least 2 or 3 times a week.  There are weeks we use it almost daily.  It smokes meat to perfection, anything from whole chickens, hamburgers, ribs, brisket, and of course tri tip! Speaking of tri tip  I got this recipe from my sister, and it is by far the best tri tip I've ever had.  You don't need a wood pellet grill, any bbq will work.  A good thing to have is a good meat thermometer. It's important to have especially with a tri tip so your don't over cook your meat!

Marinate for 3-12 hours
Cook time about an hour

2 lbs Tri tip
Adolf's meat tenderizer (unflavored)
2 Tbs olive oil
6 cloves minced garlic
1 tsp salt
1 tsp black pepper
1 tsp garlic salt
Cajun seasoning (optional)

1. Trim the tri tip if you want to.  I usually don't, I don't mind the extra fat...but a lot of people trim. So it's up to you.

2. Sprinkle the meat tenderizer on all sides.

3. Mix the olive oil and salt together.  Then rub it all over the tri tip. Now let this marinate for at at least 3 hours.  For best results 6-12 hours.  The longer the more flavor.

3. Heat up your bbq to as hot as you can get it.

4. Scrap off all the garlic.  If you leave the garlic on it will burn on the bbq.

5.  Add the black pepper and the garlic salt all over the tri tip.  Sometimes I like to sprinkle on a little Cajun seasoning.  I love it, but if you don't, then don't add it.

6. On the bbq sear each side of the tri tip for 5 mins,

7. Now lower one of your burners to medium heat and turn off the other burner.  Place the tri tip on indirect heat (the side of the bbq with the burner off) and cook for 45 mins or until the meat temp is 135 degrees.   Remember the meat continues to cook after you take it off the grill by the time it's rested the meat temp will be about 140-145 degrees. Which I think it the perfect temp. 

 If you are using a Traeger  then set the temp between 325 to 375 degrees.

8. Wrap up the meat in foil and let it rest for 10-20 mins.

9. Carve the meat across the grain, and serve.

Saturday, May 11, 2013

Best Ever Creamed Corn Recipe!!

My family has been making Lawry's creamed corn recipe for years!  My parents went to the restaurant one time and had this amazing creamed corn.  After tasting this wonderful stuff they asked the waiter if they could have the recipe.  The waiter said yes, and brought then a whole booklet of recipes which of course the creamed corn was one of them.  Every time I make this for someone they also insist I give them the recipe.  I think it's time to share it with you.  I promise you won't be disappointed!!

Creamed Corn:

1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn

Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping
cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place
corn in a 9 or 10 inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan
cheese and brown under broiler.

Makes 4 to 6 servings.

 I have found using Costco's organic frozen corn is the best corn to use.  It's really sweet and delicious corn!