Monday Menu Tri-Tip, Salad, Beans, Bread and Corn
Recipes:
Tri-tip:
Rub
coarse salt
large grind
black pepper
oregano
On whole
tri-tip
Quench:
equal parts
teriyaki sauce and Italian dressing enough to completely cover the roast.
Rub the rub
into the tritip and barbeque over coals or wood fire until internal temp. is
140 degrees. Combine teriyaki and
dressing. Put cooked tritip in quench
for a minute or less. Remove, wrap in
foil. Let sit in ice chest to finish cooking center.
slice to the thickness you desire. Tri-tip can either be peeled or include the fat layer. If peeled, make sure you turn often to avoid burning the outside layer.
Ranch Beans
4 - 14 oz cans beans (black, kidney, garbanzo, Pinto)
1 14 oz can
of chopped tomatoes
1 4oz
can of diced green chiles
2 tb dried onions
1 tsp garlic
powder
1 tsp cumin
2 tb chili
powder
Pinch of
oregano
Mix in pot
and heat through (20 min.). Use your choice of beans. Adjust the spices to make
it more or less spicy.
Serves 6 +
Brenda
Livengood
