Other than stir-fries, I’ve also been doing a lot of grilling and barbecuing. Did I mention I love my new charcoal grill? I say it every time I use it. About the only thing I don’t grill on the new kettle is kalbi. That, for some reason, I find much easier to do on the gas grill. Anyway, back on topic.
So we got a tri-tip for me to grill (the Mister chose grass-fed and finished beef). I’ve had people ask me if I notice a difference between standard vs. grass-fed/finished beef. We’ve been eating a lot of meat lately from different sources and I have to say that we DO taste the difference. The most apparent is between farm-raised pork and store-bought pork. I smoked some baby backs from Costco along with some BBs from farm-raised pigs and boy, what a difference. Don’t get me wrong though. The Costco BBs (and their steaks) were still pretty awesome. So I guess my point is if you get a chance to try grass fed/finished beef and farm-raised pork, do it. Okay, once again, back to the topic.
So he got me a tri-tip to grill. Simple seasoning: kosher salt and freshly ground black pepper. I used the Weber Gourmet BBQ System I got a few weeks ago since I wanted to get some awesome searing on this baby. The searing was a bit more apparent before it went on indirect heat.
I pulled it off the grill when the thinner end reached 135 degrees. Foiled and let rest for 10 minutes. The fatter end was a bit redder but we like that.
I served some Bibb (Boston/Butter) lettuce on the side aswraps along with some pretty tasty green salsa by Mrs. Renfro’s. This was da Mister’s find and it’s also awesome with eggs. Very nice kick.
I had tr-tip sandwiches the next day. The Mister had it as is, slightly warmed up.
Along with the tri-tip, I made a tomato blue cheese salad. The recipe is a spin on a Tyler Florence’s recipe that uses buttermilk. Since I don’t always have buttermilk on hand and I found that the original recipe’s dressing was a bit too thin, I reworked it and it tastes just as good. You can adjust the blue cheese to your taste. We like the little chunks of blue cheese. This dressing is also good on other salads. For this meal, I added some Persian cucumbers and the remainder of the Bibb lettuce. This was a mix of store-bought yellow cherry tomatoes and a handful from the garden. My tomatoes are just starting to ripen and I have to pick individuals to stay one step ahead of my tomato-stealing dogs. Well, one of them is really good at stealing tomatoes and he knows exactly when they are perfect for
stealing picking. I put up a barricade so maybe they’re safe for now.
Tomato Blue Cheese Salad
Adapted from Tyler Florence
- 1/2 cup crumbled blue cheese
- 1/3 cup milk
- 1/4 cup sour cream
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- 2 tablespoon minced fresh chives
- 2 pints yellow cherry tomatoes, or red grape tomatoes, or both
- kosher salt and freshly ground black pepper to taste
For dressing, combine blue cheese, milk, sour cream and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Add lemon juice, salt, pepper, and chives. Set aside.
Wash the tomatoes and pat dry with a paper towel. Slice each tomato in half lengthwise season with a pinch of salt. Add the tomatoes to the dressing and toss to combine then garnish with freshly ground pepper, to taste.