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Reggie's Recipes

When I'm not making music, I love to cook; to experiment with foods, flavors and methods. When I achieve something I like and my family and friends like, then I document it and share it here.

I plan to share recipes as I refine them to my family's satisfaction. Please respond with your thoughts and if you try any of my recipes I would love to hear of your results or changes you made to improve on the ideas.

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Reggie's Tri-Tip on the Weber

7/19/2013

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Prepare the Meat:  
  • Trim off any excess fat but leave about ½ inch on the roast. 
  • Slice the fat just down to the meat in a checkerboard pattern of 1-inch squares.
  • Rub the meat with your favorite Dry Rub
  • Brush on a bit of Worcestershire sauce or Reggie’s mouth-watering mop being careful not to wash off the rub



Dry Rub:  
My dry rub consists of meat tenderizer, black pepper, garlic powder, Paprika, Cayenne pepper, Parsley (dried), and Oregano

Cooking Instructions: 
  • For the fire, I use Mesquite Charcoal - not the usual briquettes. Preferably look for the chunky stuff - with pieces of charcoal of all sizes - it adds great smoky flavor to the meat! 
  • I use the chimney starter to get it going and then add a couple of large chunks to the fire once I empty it out into the Weber.
  • Arrange the coals in the Weber only on one side of the grill - with the other side completely devoid of any coals. This provides a super-hot source of direct heat for searing the tri-tip and then a large area of indirect heat for the longer cooking/smoking process.
  • Sear the roasts about 3-5 minutes on each side. Mop the roasts before and after turning them. (See Reggie’s Mouth-Watering Mop for recipe) 
  • Add water-soaked wood chips at this time. I like to mix mesquite and apple wood. Soaked overnight works best but an hour will work okay.
  • Move the roasts to the indirect heat area and let them cook over the indirect heat with the Weber top closed for another 15 or so minutes.
  • Regulate the heat to about 275 by opening / closing the top and bottom vents.
  • Mop both sides of the meat about half-way through the process.
  • Check the meat temperature with a meat thermometer - 130 degrees - turned out to be medium rare beef.
  • Remove from heat, wrap the tri-tips in foil and let them sit for another 15 minutes to allow the meat juices to reintegrate into the roast. 
  • Slice thinly, across the grain, and serve. 


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    About the Chef

    I have a passion for cooking so everything I make is a labor of love. I am all French, so my recipes may contain a lot of butter, oil, sauces, etc. Not much for desserts, just real food!

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