I’m such a simpleton griller. Never in a million years did I think I’d be typing these words “I grilled the tri-tip on low over indirect heat for 60 minutes until internal temperature reached 135 degrees, and then finished with a reverse sear.”
But that’s exactly what I did!!!!
Finding a tri-tip in my kitchen, and with and outdoor temperatures cooling to below searing level, I decided it was time to get back out to the grill. A quick email to Larry asking “what do I do?” resulted in his answer:
“I would give it your normal steak treatment and cook it on the grill just as I did (reverse sear), cooking it indirect then over direct heat for crust development. If you want it more done than I cooked it, raise each step 5-10 degrees to get it the way you like it but I would not go past 135* (medium) final internal temp. Hope this answers the question.”
Ey…yi…yi…with an advanced defeated sigh, I decided it give it a try and dug out my meat thermometer. I’ve never grilled a roast, I’ve never reverse seared. Oh well, what’s the worse that can happen…a ruined main course. We’ll just haul out hotdogs.
Even though I panicked a bit and thought the meat was still too rare when I started the reverse sear, I overcooked it just a tad, but still with delicious results. I’m so proud of myself for thinking outside the burners. Thanks Larry.
But this post is more about my friend and client Heather Blake. This year Heather has purchased space in one of our Highlands Ranch Community Garden plots and is growing some mighty fine produce. I asked her to drag me along on a tour last Saturday morning, I took some photos, we had a nice walk, we picked some weeds and some veggies and saw some great scenery. Let’s take a look.
“Little boxes on the hillside…little boxes made of ticky tacky”…. I love our views in Highlands Ranch. This is on the path through the open space to the garden area. There’s also a dog park in this area.
Highlands Ranch has four public garden plot areas available. Heather has purchased space in the Foothills Garden just off South Broadway, The size of her garden is 200 sq. feet and she pays $40 a year.
Thank you Heather! She gave me this spaghetti squash which we enjoyed with the steak. I halved it, cleaned it up a bit brushed it was olive oil, placed it skin side down on a baking sheet and roasted it for 45 minutes. I then removed the flesh and simply tossed it with fresh lemon, salt and pepper, Parmesan cheese, butter and some capers. It was WONderful.
Charlie is a rescue. He was badly beaten by his previous owner which resulted in a broken shoulder.
He now lives happily in his loving home in Highlands Ranch with Heather but is still very wary of men.
On this day..
- How to Poach an Egg like a Professional Chef - 2015
- Hatch Green Chile Burgers with Tequila Lime Seasoning - 2013