January 13, 2008
Mmmmm, meat
We had friends over last night for dinner; the entree came from (where else?) Costco. The warehouse carries Morton's pre-seasoned tri-tip roasts, which are absolutely delicious.
Being a fan of BBQ, I'd cooked them on the grill in the backyard, but never approximated the moist, tender cut of meat we'd had at the restaurant. So we decided to try baking it in the oven for about an hour.
Let me tell you, simply leaving this cut of meat in the oven until the interior temperature of the roast hits about 140 degrees yields a perfectly moist, tender, restaurant-worthy meal.
It's enough to make me ignore my grill.
We served the tri-tip with a classic American side dish -- green-bean casserole -- and garlic bread, salad and more than a few bottles of the very-tasty Red Diamond Merlot.
Now, I've been on something of a tri-tip tear lately, going to lunch at a local place called Marshall's Bodacious BBQ, where I'd stumbled across "Bruce's Bodybuilder Burrito," a tortilla wrapped around a half-pound of tri-tip, cheese, and nothing else.
None of those sissyfied vegetables or condiments to confuse matters. Just meat and cheese (and maybe a little of Marshall's BBQ sauce).
So, not being in the mood for eggs this morning, I stood before the refrigerator, eyeing the leftover tri-tip.
Could I? Should I?
I could, I should, and I did.
Straying just a bit from the caveman's creed, I added three stalks of asparagus to the thinly-sliced strips of meat, melted some cheese over them and wrapped them in a whole-wheat tortilla.
Heaven.
California Condor Casserole or Spotted Owl Soup was never this good.
Posted by Mike Lief at January 13, 2008 09:39 AM
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Comments
Call it a male short coming but I have never been able to cook a steak on my barbecue as well as I can bake or broil one in the oven.
Posted by: Soup at January 14, 2008 07:15 AM