Tri-Tip Grilled

16 Friday Sep 2022

Posted by Bob and Robin in 5-Stars, BBQ Beef, BBQ Rubs, BBQ Sauce, BBQ Veggies, Captain's Shack, Classic Cuisines, Classic Sauces, Classis Sauces, Comfort Food, Corn, Cuts of Beef, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Food - Make Your Own Meals, Food Photos, Grilled Vegetables, Grillin' and Chillin', Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Vegetables, Main Dish, Malheur River Meats, Marsing, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - BBQ, What's For Dinner?

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BBQ, bbq beef, BBQ Sauce, recipes, Tri-Tip

captains-shack-pipe-signed_LMP

We had a great time this past week, developing some recipes and grilling. Never have done a Tri-Tip, so it is time to dive in! And this one was superb. Great grill taste and smoke that did not overpower the beef, as smoking does. Good smoke ring and cooked, I think, to perfection. Juicy and succulent and medium rare. Here is the recipe we came up with. Enjoy! http://www.rockinrs.com/CS-Grilled-Tri-Tip.pdf And to go along with the BBQ, one needs to have a good BBQ Sauce. I prefer a KC Style sauce and here is what I came up with. Enjoy with your BBQ. http://www.rockinrs.com/CS-BBQ-Sauce.pdf

BP-9Sept2022_1e_Captains Shack_Tri Tip

Here is the Tri-Tip on the grill with some roasted corn.

BP_16 Sept 2022_1a_Caaptains Shack_Tri Tip Sliced

This is the sliced Tri-Tip. Good color and smoke ring.

BP_16 Sept 2022_1b_Captains Shack_Tri Tip Plated

Dinner is plated with the Roasted Corn and the BBQ Sauce.

I know from our FB page and from the emails I have received, that folks are interested in some information about a Tri-Tip. So here is some. From steakschool.com,

Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Named after its triangular shape with a tapered “tip”, tri tip might just be one of the most flavourful cuts of meat that you’ve never heard of.

Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you’ve never come across it before. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow, below the chuck – tri tip is actually considered a steak.

Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. It wasn’t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak. The result was well received and the rest, as they say, is history.

Hope you enjoy this. Please let us know. Thanks.

Wonderful 40th Birthday Party for Ravenswood Winery

21 Tuesday Jun 2016

Posted by Bob and Robin in 5-Stars, Anniversary, Avocado, BBQ Chicken, BBQ Pork, BBQ Veggies, Birthdays, Breakfast, Celebrations, Ceviche, Chicken, Classic Herb Blends, Comfort Food, Corn Bread, Dinner Reviews with Robin, Dinner With Family, Eggs Omelets, Ethnic Foods, Green Salad, Greens, Grilled Pork, Grilled Vegetables, Herbs, Herbs and Spices, Photos By: Bob Young, Pinot Noir, Ravenswood Winery Zinfandel, Salads, Special Dinners, Special Events, Vegetables, What's For Dessert?, What's For Dinner?, Whats For Breakfast?, Whats For Lunch?, Wine and Food, Wine Dinners, Wines - California

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And such a great party it was! 80 people plus attended and we felt quite honored to be included. Robin did help start the winery back in the early to mid 1970’s. From their web page, “On a fall day in 1976, as ravens taunted from tree branches above, Joel Peterson worked doggedly to bring in four tons of grapes before a looming thunderstorm hit. The fruit he crushed that night was used for one of two single-vineyard Sonoma County Zins – the first wines to bear Ravenswood’s signature ring of ravens. The fledgling winery got off to a great start when those wines came in #1 and #2 at a prestigious San Francisco tasting in 1979. With the critical thumbs-up, Joel was able to gather a few wine-loving investors to help get his winery off the ground. He still didn’t have enough money to buy property, so he looked around for more grapes.” Ravenswood Winery, web page.
But before we get there, we had to travel. Here are some of the places we stopped. Donner Summit is the high pass before we hit the Sacramento Valley.

Here we are. See the snow?

And in case it snows too deep, one can always find the fire hydrant.

Robin enjoys some fried chicken.

And so does a chipmunk.

Such a great market to re-stock your supplies. Corti Brothers web page. If in Sacramento well worth the stop. But you can order online, also.

How about some really wonderful prosciutto?

Lunch. and Corti Brothers Red Potato Salad, melon and Verner's Ginger Ale.

Lunch. Prosciutto and Corti Brothers Red Potato Salad, melon and Verner’s Ginger Ale.

Mango ice cream and fresh mango. Slightly spicy.

How about a pork tamale?

Our motel in Sonoma.

Beautiful flowers.

Love the gardens in the motel atrium.

And the gargoyle.

Cat fountain.

And the night before the super Ravenswood birthday, we must eat dinner. Here’s what we had at the Sonoma Grille. Super patio eating, if you wish. Awesome meal!!

Patio area.

This dip was delicious. Garlic-Pesto-Butter. The two wines wwere piniot noirs. (L)

This dip was delicious. Garlic-Pesto-Butter. The two wines were pinot noirs. (L) 2013 Cline Pinot Noir, Sonoma Coast and (R) 2013 Trecini Pinot Noir, Russian River Valley. I liked the Trecini best. Bigger, fuller. Wonderful.

Fresh oysters. They were delicious!

Robin had these

Lamb Chops in Curry Sauce
with
Crispy Polenta and Fresh Vegetables

I had

NY Steak
with
Pinot Noir Reduction
Potato Fingerlings and Fresh Vegetables

And to go with chocolate, (L) Riesates and (R) Sauterne

And to go with chocolate, (L) Rivessaltes, historic sweet wines of eastern Roussillon and (R) Sauterne

Awesome Chocolate Torte

Chocolate Mousse

And now to Ravenswood Winery. Happy 40th Birthday!!

The menu for the party and 80+ guests.

Library wines for dinner.

Light wines with the appetizers.

The special birthday wine. Very limited. At least were able to get 1 case.

Ceviche for an appetizer. A little spicy but good.

Some barrel storage.

A small barrel. That’s Chris standing there. He is 6′ tall.

Robin, Chris, Marnie and Joel Peterson, winemaker and known as the “God Father of Zinfandel”.

Winemaker Joel Peterson

Some of the crowd.

Winemaker in training Gary Sitton and Chris.

Also sitting at our table.

BBQ Pork. Yum.

BBQ Chicken

Grilled Cauliflower

Dinner plated

breakfast the next morning before departing at the Sunflower Caffe in Sonoma.

Joel was gracious enough to join us.

The patio.

California Breakfast Sandwich.

California Omelet

And now ………….. Back to Boise!!

Char-Broil Grill Maiden “Voyage” – Spatchcock Chicken

03 Sunday Apr 2016

Posted by Bob and Robin in BBQ Chicken, BBQ Veggies, Captain's Shack, Char-Broil Grill, Cooking Oils, Corn Sprouts, Dinner At The Captains Shack, Dinner For Robin, Grilled Vegetables, Grillin' and Chillin', Grilling, Idaho Chicken, Idaho Potatoes, Idaho Vegetables, Local Markets, Photos By: Bob Young, Potatoes, Roasted Vegetables, Salad, Spatchcock, Vegetables, What's For Dinner?, Wine and Food

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Tags

chicken, Corn Sprouts, grilled chicken, Spatchcock

I have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]

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The new grill by Char-Broil An American Gourmet Deluxe

The spatchcock chicken. The pepper is a combination of black, pink and green that I ground. Great flavors.

The spatchcock chicken. The pepper is a combination of black, pink and green peppers that I ground. Great flavors. A light sprinkle of Lemon Olive Oil.

Grilling

The plated dinner.

Grilled Potato with Sour Cream
Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots
Green Peas
Spatchcock Grilled Chicken

A good wine from Downton Abbey

BBQ and Beer

08 Tuesday Jul 2014

Posted by Bob and Robin in Anthropology of Food, BBQ Beef, BBQ Chicken, BBQ Fish, BBQ Sausages, BBQ Veggies, Beer and Ale, Beer and Food, Cooking Styles, Dinner With Friends, Food Prep, Food Trivia, Grilled Fruit, Grilled Vegetables, Grillin' and Chillin', Grilling, Hamburger, What's For Dinner?

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Tags

bbq beef, bbq chicken, bbq seafood, bbq veggies, Beer, grilling

From one of my many reference blogs, in this case Serious Eats (the photo here is from Serious Eats), I received this very interesting article on BBQ Beer Pairing, among other things such as the right beer with burgers, it is suggested too try “… Black IPAs to try: Firestone Walker Wookey Jack, Deschutes Hop in the Dark
Smoked porters to try: 8 Wired The Big Smoke, Stone Smoked Porter (for a more subtly smoky experience)
Porters to try: Deschutes Black Butte Porter, Nøgne-Ø Porter, Great Lakes Edmund Fitzgerald Porter.”
With chicken, they suggest “… Amber/brown German lagers to try: Ayinger Altbairisch Dunkel, Paulaner Oktoberfest Märzen, Heater Allen Coastal Lager (if you’re on the West Coast)
Blonde bières de garde to try: Brasserie St. Sylvestre 3 Monts, Saint Germain Page 24 Réserve Hildegarde Blond
Helles lagers to try: Weihenstephan Original Premium, New Belgium Summer Helles, Ballast Point Longfin Lager.”

The list goes on and the suggestions, too. Beers to go with sausages, steaks, grilled seafood, grilled veggies and then a suggestion, “If You Had To Pick Just One”. It is a good article and a great reference. Good luck and Happy Grilling! Cheers! And here is your chance – Try to stick with your local beers. Many cities now, including Boise, have some really awesome micro breweries and Boise even has, I think, the nations first nano brewery.