Inside the Cave – It’s May! 91 degrees here in Las Vegas, and – BBQ TIME!
We got back from Southern California visiting with our great friends Nancy and Tony Nemer not too long ago…stayed in Encinitas/Cardiff and discovered the – Mother of ALL Tri-Tip’s!
The Seaside Market in Cardiff, California has been offering a special Burgundy Pepper marinated Tri-tip for years, and it’s so popular (and addictive!) with the locals there, they affectionately call it “Cardiff Crack”…. Tony treated us to one the night we arrived, and we had an incredible dinner on their patio deck with a spectacular view of the Pacific Ocean, complete with sunset…. We all thought we died and gone to heaven. Incredible!
Back to reality: Tri-tips are a delicious cut of meat anywhere, and with a great marinade they can be a really special BBQ treat, and extremely easy to cook.
- Grill over high heat for 6 – 7 minutes on each side.
- Put the Tri-tip in the oven for 10 minutes at 350 degrees.
- Take it out, and let it “rest” for 10 minutes, wrapped in tin foil.
(Internal temp for medium rare is 130 degrees.)
- After the “rest”, off with the foil, then slice it up against the grain and serve!
REALLY EASY DINNER!
We also did a “Build your Own Baked Potato Bar” (butter, sour crème, shredded cheddar cheese, and chives) thick Asparagus cooked on the grill, and Nancy’s really delicious “Arugula Salad” made with with a simple lemon and olive oil vinaigrette.
3P Wine Pairing (GREAT with BBQ!) –
Mollydooker “The Boxer” 2010 Shiraz from South Australia – Great with any BBQ steak, and rated 91 Points by “The Wine Advocate. Pricing: Approx. $ 25.00+ We enjoyed every minute of it. Great food, friends, vino and view! Can’t beat that!!
If you’d like a great “homemade recipe” for a Tri-tip marinade, try this tried and true one from Jessi, tastes really great!:
Santa Maria Style Rub (enough for a 4 pound roast)
- 1 Tbsp Kosher salt
- 1 Tbsp paprika
- 1 Tbsp finely ground black pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 teaspoon cayenne
- 1 Tbsp dried oregano
- 1 teaspoon dry rosemary (or fresh, finely minced)
- 1/2 teaspoon dry sage
Combine all of the ingredients in a small bowl, rub your whole roast thoroughly and refrigerate for 4 hours! Then simply grill or roast as you like.
AND, If you’re in the area-
Seaside Market – Cardiff
2087 San Elijo Avenue, Cardiff, Ca.
You won’t regret it!
Tastefully Yours- 3P!