Grilled Tri-tip, Spaghetti Squash, Heirloom Tomato Salad with Lemon Cucumbers and Vinaigrette. Spaghetti squash and lemon cucumbers compliments from Heather’s Highlands Ranch Community Garden.
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.
If you like cooking tri-tip’s you won’t want to miss this one for Oven Roasted Tri-Tip
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.
I really wanted to swipe a couple of squash blossoms, but Heather warned me that you need to know which sex to pick. I decided to steer clear.
Just another view of the garden areas.
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.
I don’t think I’ve ever seen tomatillas on the vine.
Heather’s dogs, Charlie and Hans. They’ve been positioned outside the garden area to protect us from Bull Snakes and bunnies. 🙂 “Good Boys”.
Heather giving her garden a good douse.
Can’t resist a photo of a sunflower.
Looks like I toured a week early. Heather just sent me this photo of her harvest from today.
Name: Charlie, Breed: Labradoodle
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.