Jalapeno Tri Tip

This recipe made great sandwiches.  At our house we are big fans of sandwiches of all types.

 

Ingredients:

1 1/2 - 2 1/2 pounds tri tip beef roast
5 medium/large fresh jalapeno peppers, (cut off the stems)
6 cloves fresh garlic, peeled (adjust to taste)
1 1/2 teaspoon cracked black pepper
1 tablespoon coarse sea salt
1/4 cup lime juice 
1 tablespoon oregano

Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.

Place steak in a large Ziploc bag. Pour marinade over the steak, and tumble to coat. Seal bag; marinate in the refrigerator 6 – 24 hours.

Preheat BGE for high heat; indirect (platesetter legs up, grid with drip pan).

Drain and discard marinade. Cook Tri-Tip to desired temperature to approximately 135° or to your

desired doneness. 

Remove and let rest for 15 minutes.  Slice across the grain and serve.

Big Green Egg Pot Roast

Who doesn't love a good pot roast for a nice Sunday meal

Ingredients:
Marinade:
1 1/2 cups vegetable stock
1/4 cup soy sauce
2 tablespoons Worcestershire Sauce
2 tablespoons hot sauce.

Pot Roast:
3 lb beef chuck roast
You favorite rub
2 teaspoons oil
2 cups beef stock
1 cup red wine
1 cup water
2 cloves garlic, peeled of skins, but leave whole
1 ea bay leaf
4 ea carrot, cut into 1" chunks
1 stalk celery, diced
4 ea red bliss potatoes, cut into 1" pieces
1 ea onion, diced
Mix all the marinade ingredients together.  Put roast in a 2 gallon freezer bag and cover with the marinade for 6-8 hours, turning occasionally

Rub into all sides of the chuck roast, I used Wild Willy's.

Preheat a heavy cast iron pan. Add oil and sear all sides of the chuck roast, which should take about 90 seconds for the two flat sides and 30 seconds for the edges.

Add the vegetables, bay leaf, wine, stock, and water.

Heat the Egg up to 350.  I cooked for 1 hour uncovered than 2 1/2 hours covered or until roast pulls apart easily

Serve on a platter with Italian bread or corn bread.