TRI-TIP ROAST WITH JIMMY’S CHIMI
Serves 4–6
3 tablespoons fresh parsley, chopped
1 tablespoon seasoning salt (Lawry’s)
2 teaspoons garlic powder
1½ teaspoons garlic salt
1½ teaspoons salt
1 teaspoon black pepper
½ teaspoon sugar
¼ cup olive oil
2½ pound tri-tip roast
In a small bowl, combine the parsley with all the spices and sugar. Add the olive oil and mix well to create a marinade.
Trim the fat cap off the tri-tip to avoid flare-ups when grilling. Place meat in a large zip-top bag and add the marinade. Seal the bag and massage the marinade into the meat. Place in the fridge to marinate, turning a couple times. If you only have an hour or even 15 minutes, you’re still going to get a great roast but the longer you marinate, the more flavor there will be. You can leave it in the fridge for up to 3 days. Remove the meat from the fridge 30 minutes before you plan to cook it. Grill the tri-tip to your desired temperature: rare is 125–130°F; medium-rare is 130–135°. Use a meat thermometer inserted in the center of the roast to check the temperature. Remove the roast from the grill, cover well with foil, and let rest for 10–15 minutes. Slice against the grain and serve with chimichurri (recipe at right).
To grill with the Burch Barrel: Get your coals started using a chimney. Set the coal pan in the center of the Burch Barrel. Coals will be ready in about 20 minutes. Lower the grill grate. Place the roast in the middle of the grill grate, lower lid, lock, and lift about 4–6 inches from the coals. Sear for about 5–8 minutes, or until it is nicely browned. Flip over and sear the other side for 5–8 minutes. Remove the tri-tip and set aside for a moment. Lock the lid in place and raise to the top of the tripod. Place the tri-tip directly on the coals and sear for 30 seconds on each side to create a nice crust.
To use a standard grill: Preheat half the grill to medium-high heat. Place tri-tip on the indirect side of the grill. Grill for 3 minutes per side to sear then grill to desired internal temperature.
JIMMY’S CHIMI
Makes about 2 cups
1 cup cilantro leaves
1 cup parsley leaves
⅔ cup olive oil
4 tablespoons red wine vinegar or apple cider vinegar
6 cloves garlic, peeled
1 shallot, roughly chopped
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon red chile flakes
½ teaspoon ground black pepper
Place all ingredients into a food processor and pulse to chop into a slightly chunky sauce; do not purée. This sauce is best when served immediately but will keep up to 3 days in the refrigerator.
SIMPLE GRILLED VEGETABLES
Corn, broccolini, zucchini squash, asparagus, and peppers are great grilling vegetables. You can also make grilled steak fries with sweet potatoes or regular potatoes.
Fresh vegetables, left whole, halved, or sliced
1–2 tablespoons olive oil
Salt and pepper
Finishing salt
In a bowl, toss sliced or whole vegetables in olive oil, salt, and pepper until well seasoned. Place on a medium- to high-heat grill and grill until all sides have charred color. Remove and place on a serving plate. Sprinkle finishing salt on top of vegetables before serving.
DUTCH OVEN BERRY COBBLER
I like to use equal amounts of huckleberries, strawberries, and raspberries or blackberries.
Makes 1 (10-inch) cobbler
For the Filling:
4 cups berries, fresh or frozen
⅔ cup granulated sugar
⅓ cup brown sugar
⅓ cup flour
1 tablespoon cornstarch
½ teaspoon salt
2 tablespoons local honey
For the Topping:
1½ cups rolled oats (regular or quick)
1 cup flour
¼ cup granulated sugar
¼ cup brown sugar
1 teaspoon cinnamon
Dash of salt
1 cup unsalted butter, melted
In a 10-inch cast-iron Dutch oven (or any baking dish if you are oven baking instead of cooking over fire), toss together berries, sugars, flour, cornstarch, and salt. When all combined and well coated, press the berries into an even layer and drizzle with the honey.
In a bowl, mix together the oats, flour, sugars, cinnamon, and salt then drizzle with the melted butter. Mix until it clumps when you squeeze it with your hand. Spread evenly on top of the berries in the Dutch oven and press it down lightly.
Cook cobbler on the Burch Barrel, grill, or oven until the top is golden and the edges are bubbling. Remove from heat and let sit for 10 minutes then serve with vanilla ice cream.
To cook with the Burch Barrel: Get your coals started using a chimney. Set the coal pan in the center of the Burch Barrel. Coals will be ready in about 20 minutes. Dump your coals into the coal pan. Close the side vent. Set your Dutch oven directly on the coals for 5 minutes to activate the Dutch oven. Remove and place under the coal pan, placing the coal pan directly on top of the Dutch oven, and close the lid of the Burch Barrel. Check in 15 minutes to ensure cobbler is not burning. Continue to cook for another 15–20 minutes, until top is golden.
To use a standard grill: Preheat half the grill to medium-high heat, about 350– 375°F. Place Dutch oven on the indirect side of the grill and cook for about 35 minutes.
To bake in the oven: Preheat oven to 375°. Bake for 35–40 minutes
