By Daniel Hale

With football season fast approaching, it’s time to make my first tailgating meal. Being from California, I have to go with tri-tip!

A few years ago, I wrote about my first real attempt at grilling tri-tip. I cooked it indirectly on my Weber kettle, then finished it over direct heat for that amazing sear.

This time I wanted to take the same cut in a different direction. I decided to put a Santa Maria-style tri-tip on the rotisserie.

And what better grill to use than the Monument Eminence 605? This is a big grill. This isn’t something I’m throwing in the back of the car and hauling to a stadium parking lot. This was game-day cooking at home.

Rotisserie Tri-Tip on the Eminence 605

I started with Steven’s Santa Maria Tri-Tip recipe, seasoning the meat with coarse salt, black pepper, garlic powder, and dried rosemary. The tri-tip started at about 3 1/2 pounds before I trimmed a fair amount of exterior fat.

 

Once the meat was secured on the rotisserie spit, I set up the Eminence 605 for indirect cooking. I lit the burners on either side of the meat and left the burners directly below the tri-tip off. The grill settled in around 285 to 290°F.

The rotisserie kept the tri-tip turning steadily without any flipping or repositioning. After about 45 minutes, the deepest part of the roast had reached 117°F.

Finishing with the Infrared Rear Burner

The Monument Eminence 605 includes a rear infrared burner designed to work with the rotisserie. The rear burner is either on or off rather than adjustable like the main burners.

 

I turned on the infrared rear burner and kept the rotisserie running. The added radiant heat browned the outside while I watched the internal temperature closely.

I wanted medium-rare, so I pulled the tri-tip when the deepest part reached 130°F and let it rest before slicing. The finished meat had a pink center and a browned, rosemary-flecked exterior.

Tri-tip has grain that changes direction, so I separated the roast as needed and sliced each section across the grain. The method was different from my previous tri-tip cook, but the temperature strategy was familiar: cook it gently first, then use higher heat to finish the exterior.

Santa Maria-Style Sides on the Grill

A Santa Maria-style tri-tip called for the traditional supporting cast, so I also made Steven’s Santa Maria Garlic Bread and Santa Maria Pinquito Beans.

I made a couple of changes to the beans. Instead of pinquito beans, I used Frijoles Colorados Cortos (small red beans). I also substituted chipotle sauce for the red chile sauce. Other than that, I followed the recipe.

 

I cooked the beans in a saucepan on the Eminence 605’s side burner while the tri-tip was on the rotisserie. Bacon, ham, onion, garlic, tomato purée, chipotle sauce, and the seasonings all went into the pot with the beans.

For the garlic bread, I followed the Santa Maria Garlic Bread recipe. I grilled the bread at the end of the cook while the rest of the meal was coming together.

 

That gave me the full game-day menu: rotisserie tri-tip, Santa Maria-ish beans, and Santa Maria grilled garlic bread.

The Results

The tri-tip came out beautifully, with a pink center and a browned exterior from the infrared finish. The rosemary really came through in the Santa Maria seasoning and gave the beef a distinct herbal note without covering up the flavor of the meat. I especially liked what the chipotle sauce did for the beans, adding a deeper smoky flavor and a little heat. And the garlic bread may have been the surprise of the meal. Grilled until crisp around the edges and loaded with garlic butter, it was excellent alongside the tri-tip and beans.

Game Day at Home

I’ve now cooked tri-tip a few different ways, and the rotisserie gave me another one worth keeping. The Eminence 605 handled the slow roast, the infrared rear burner handled the finish, and the side burner gave me a place to cook the beans at the same time.

 

For a tailgating-season meal at home, it made good use of the grill without turning dinner into a juggling act.

A big thank you to Monument Grills for sponsoring this cook.

The post Kick Off Tailgating Season with Rotisserie Tri-Tip appeared first on Barbecuebible.com.

“…bacon is in its terminal stage, clinging to relevance, grasping at any opportunity to cash in on its dwindling cachet as its 15 minutes come to an end.”

So wrote Seattle journalist Erica C. Barnett in May 2009, in the alternative newspaper The Stranger.

Well, Ms. Barnett, you got it wrong. Time to eat crow, preferably wrapped in a bacon weave.

Yes, cured and smoked pork belly is still one of America’s favorite flavors, an exceedingly popular meat at supermarkets and butcher shops from coast to coast. At breakfast it sits beside eggs, toast, pancakes, or potatoes. On a hamburger it contributes smoke and crunch. Wrapped around vegetables, chicken, fruit, or scallops, its rendering fat bastes whatever lies beneath it. Crumbled over salads or soups, a small amount can flavor an entire dish. Even bacon fat itself becomes an ingredient, carrying its smoky character into eggs, beans, cornbread, vegetables, gravies, stews, and sauces.

“Fry” it on your outdoor grill or griddle and avoid messy spatters and lingering odors.

Here are our favorite ways to enjoy this versatile meat.

Make a Bacon Weave

Have you yet to try the impressive bacon weave, a savory cloak that elevates meatloaf, pork loin, and the Thanksgiving turkey?

If not, find concise directions and tips for success here. It’s easy and is guaranteed to impress friends and family.

Make Bacon Jam

We read that 69 percent of U.S. restaurants feature bacon on their menus, some in the form of bacon jam.

It’s a bougie condiment you can make yourself. Find the recipe for Bacon Jam here.

Make Bacon Bourbon

Bacon isn’t limited to the plate. You can even put it in your glass.

Our Bacon Bourbon uses rendered bacon fat to infuse bourbon with smoke. Sip it straight or use it for Manhattans and Old Fashioneds. Better still, garnish the cocktail with a strip of bacon.

Bacon-Wrapped Onion Rings

Wrap thick slices of sweet onions with thin-cut bacon for a porky twist on onion rings.

Bacon on a Stick

Thread bacon on bamboo skewers and grill at 375 degrees for 8 to 10 minutes per side, or until done to your liking.

Serve with burgers or other grilled sandwiches. These also make good stir sticks for Bloody Marys.

Bacon-Wrapped Corn

Spiral bacon slices around ears of sweet corn.

Bacon-Wrapped Fruit

Wrap wedges of fruit—peaches, cantaloupe, or pears—with bacon and grill to your liking.

Make Onion Bombs

Follow our directions for Onion Bombs—a blessed marriage between onions, bacon, and ground meat.

Make Your Own Bacon

Make your own bacon! It’s easier than you think and can be on your table in as little as two days.

Our 48-hour homemade bacon method shows you how.

The post Baconpalooza: 9 Ways to Grill With Bacon appeared first on Barbecuebible.com.

Monument Grills Makes Accommodating Food-Sensitive Foodies Easy

By John White

When it comes to a daily household menu, most families have a diversity of needs, wants and plain-old “I don’t like that” sensitivities. For example, I don’t like baked potatoes, but I’ll go out of my way for French fries.

Sometimes, personal likes and dislikes don’t factor into the equation, but actual sensitivities do. In my family’s case, it’s gluten, as my wife and daughter can’t tolerate it. But that doesn’t mean we don’t eat well (we do!), nor does it mean we can’t celebrate National Quesadilla Day, even though flour tortillas would be considered a necessary ingredient.

Delicious Food-Sensitive Quesadillas Without Sacrificing Flavor

Once again, my graciously provided Monument Mesa II propane-fired grill made preparing this multi-step, Mexican-inspired treat easy, using the grill, a griddle and side-mounted burner for an accompaniment of refried beans.

And…what would a Mexican feast be without salsa (in this case, Pico de Gallo), Guacamole and Margaritas!

The Menu

Gluten and gluten-free chipotle chile-marinated quesadillas with refried beans, guacamole, pico de gallo and margaritas, traditional or made with non-alcoholic spirits.

The Recipes

Recipe

Chipotle Chile Marinade

From Steven’s book, Barbecue Sauces, Rubs and Marinade.

Yield:
Makes 2 cups adobo, enough to marinate 2 to 3 pounds of meat or seafood

Ingredients

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 3 ripe plum tomatoes
• 3 cloves garlic, peeled
• 1/2 medium-size onion, peeled and cut in half
• 1/3 cup fresh lime juice
• 3 tablespoons fresh orange juice
• 2 tablespoons red wine vinegar
• 2 to 4 canned chipotle chiles
• 1 to 2 teaspoons canned chipotle juices
• 1 teaspoon dried oregano
• 1 teaspoon coarse salt (sea or kosher)

Instructions

1. Heat a comal or dry skillet over medium heat. Add the cumin and peppercorns and toast until fragrant, 2 minutes. Transfer the spices to a blender or spice mill and grind to a fine powder. Leave the spices in the blender.
2. Place the tomatoes, garlic, and onion on the comal and cook until nicely browned on all sides, turning with tongs. This will take 4 to 6 minutes for the garlic, and 10 to 12 minutes for the tomatoes and onion. Coarsely chop the vegetables and transfer them to the blender with the spices.
3. Add the lime and orange juices, the vinegar, chipotle chiles and juices, oregano, and salt. Run the blender in bursts to reduce the ingredients to a thick purée. Transfer to a large jar, cover, and refrigerate. Use within a few hours of making.

Recipe

Chipotle Chile-Marinated Chicken Quesadillas

Ingredients

• Marinated and cooked chicken breast, using the Chipotle Chile Marinade above
• 1 cup shredded Monterey Jack cheese
• 1 (or more, depending on the number of guests) 8- to 10-inch flour tortilla(s)
• 2 (or more, depending on the number of guests) 6-inch cassava or almond flour tortillas

Instructions

1. Heat a griddle on the grill top of the Monument Mesa II to medium-hot (about 350 degrees).
2. Shred the chicken breasts and, in a bowl, toss with the Monterey Jack cheese.
3. For the flour tortilla, sprinkle the chicken-cheese mixture on half of the tortilla, then fold it over to create a half-moon.
4. For the cassava or almond flour tortillas, sprinkle the chicken-cheese mixture over one tortilla and cover with another tortilla, like a sandwich.
5. Prepare the griddle with a tablespoon or two of olive oil and heat until hot, but not smoking.
6. Place the quesadillas on the griddle under a weight and cook until the cheese begins to melt and the quesadillas begin to crisp. Flip and cook until the cheese is fully melted, then remove from the griddle.
7. Let the quesadillas cool slightly, cut into wedges and serve with sour cream, salsa, guacamole and refried beans.

Recipe

Refried Beans

Ingredients

• One small bag (1/2 pound) pinto beans
• 1/2 large white onion
• 1 tablespoon kosher or sea salt
• 2 canned chipotle chiles
• 3 tablespoons olive oil
• 1/2 cup (approx. 4 oz.) Monterey Jack cheese

Instructions

1. Place pinto beans in a large pot and cover with 8 cups of water. Add the onion and set over high heat. Once it comes to a boil, reduce the heat to medium, partly cover with a lid and cook for 1 hour.
2. Remove the lid, stir in salt, partly cover with the lid, and cook for another 15 to 30 minutes, until the beans are tender and the liquid is tinted from the pinto beans.
3. Uncover the pot of beans and, using a slotted spoon, remove and discard the onion.
4. Working in batches, add the cooked beans along with 1 cup of their cooking liquid and the chipotle chiles to a food processor, and pulse until the mixture forms a coarse purée.
5. Heat the oil in a large, heavy, cast-iron sauté pan on the side burner of the Monument Mesa II to medium. Once hot, but not smoking, carefully add the bean purée. Stir well, incorporating the hot oil into the bean mixture. Cook for 3 to 5 minutes, stirring often until the mixture thickens a bit.
6. Stir in the grated Monterey Jack and continue to cook for another minute or so, stirring frequently until the mixture forms a thick purée.

Finally, what would a delicious quesadilla be without a tasty Margarita?

Recipe

John’s (Almost Famous) Margarita

Ingredients

• 1 fresh lime
• 2 “generous” shots (4 oz.) of high-quality tequila (Casamigos or Mijenta)
• 1 shot (1 oz.) Cointreau
• 1 “squirt” organic light agave syrup
• 1 handful or a bit more of crushed ice
• Kosher or sea salt

Instructions

1. Fill 1/2 of a large cocktail shaker with crushed ice.
2. Slice the lime in half and, using a reamer, squeeze over the ice. Include some rind.
3. Add tequila, Cointreau and agave.
4. Cut one thin slice of the remaining half-lime for garnish and “wet” the rim of a margarita glass with the rest of the lime, then salt the rim of the glass.
5. Shake the tequila mixture vigorously and pour into the glass.
6. Garnish the cocktail with the lime slice and enjoy!

Recipe

John’s (Nearly Famous) Margarita with Non-Alcoholic Spirits

Ingredients

• 1 fresh lime
• 3 “generous” shots (6 oz.) of Aplós non-alcoholic spirits (either Calme or Arise)
• 1 “squirt” organic light agave syrup
• 10 “shakes” of Angostura Orange Bitters
• 1 handful or a bit more of crushed ice
• Kosher or sea salt

Instructions

1. Fill 1/2 of a large cocktail shaker with crushed ice.
2. Slice the lime in half and, using a reamer, squeeze over the ice. Include some rind.
3. Add Aplós, agave and orange bitters.
4. Cut one thin slice of the remaining half-lime for garnish and “wet” the rim of a margarita glass with the rest of the lime. Salt the rim of the glass.
5. Shake the Aplós mixture vigorously and pour into the glass.
6. Garnish the cocktail and enjoy!

Remember…

It doesn’t have to be a holiday to enjoy quesadillas. Cook a few extra, let them cool, seal in sandwich bags and reheat for a treat anytime. Happy National Quesadilla Day from the entire team at BarbecueBible!

The post Now Everyone Can Celebrate <br />National Quesadilla Day! appeared first on Barbecuebible.com.

By Steven Raichlen

Labor Day already? It seems like summer just began. I hope you’ve been grilling as much as I have this summer. For Labor Day this year, I propose something different.

This Labor Day, we’re planning a feast that’s the opposite of labor intensive, and we’re firing up the griddle to cook it. We start with a Raichlen twist on classic shrimp cocktail—spice blackened shrimp with chipotle tequila cocktail sauce.

For the main course, we’re taking a page from the Philadelphia playbook: cheesesteak. But not just any cheesesteak. No, we’re making this one with thinly sliced rib-eyes. (Of course, you can use the more traditional top or bottom round.) And to crank up the heat, we’ll use poblano chiles instead of bell peppers. For mushrooms, you can’t beat the elegance of shiitakes.

Our side dish is—you guessed it—potato salad, but, oh, what potato salad. German-style potato salad enhanced with griddled onion, capers, and bacon.

And for dessert? That campfire classic, s’mores, only for these, you don’t need a campfire. You don’t even need a grill. The secret, deconstruct and reconstruct the classic s’more into a sandwich: 2 graham crackers sandwiched with marshmallow and bittersweet chocolate. The Raichlen touch? A slice of candied orange. You’ll crisp the whole shebang on the griddle. Who says s’mores are only for kids?

Finally, to wash it all down? One of my favorite cocktails: the smoky mezcalini. Think margarita meets mojito and don’t think of Labor Day without it.

Happy Labor Day everyone! Don’t work too hard as you celebrate.

The BarbecueBible.com Labor Day Menu

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The post Back to Basics:<br /> A Labor Day Feast Without the Labor! appeared first on Barbecuebible.com.