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

 

 

Garlic Bread

Enough sour dough bread for your group

Butter - appx 1 cube/loaf

Garlic - 1 clove per cube

Put butter and garlic in a pan to heat over the fire

melt butter and continue heating till the garlic starts roasting in the butter

Slice bread the long way and Grill the bread on the grill till golden brown

Dip bread in the garlic butter and wrap in foil until it is time to serve.

slice in chunks and serve with beans and tritip

 

Corn

Large pot of water

Lots of sea salt

boil till tender and properly cooked.

Serve