Wow...its been awhile. Sorry for my absence, time seems to slip away from me easier than before. I guess that's what I get for buying some new books for my kindle.
WOW!!! I had 367 Hits last month. Not to shabby, off to a slow start this month, so I guess I had better get to writing and cooking! I would like to thank the kind people of cyberspace for reading this, I would comment on your comments...but I have not figured out how. Blogger does not seem to like me very much. I go through an endless loop of verification...almost like I am still at work....funny how that happens.
This last weekend I did battle with an evil, overgrown Plum tree that grows over my fence. New chainsaw, old beat up wood chipper ( the best dang 80 bucks I ever spent! ) so no great cooking feats this weekend...but tonight....mmmm that's another matter!!
Tritip looked good this weekend. Mrs. JellyMan like Tritip...only she asks for me to cook it the same every time. I beg, and I plead...but to no avail. " Its perfect...don't change a thing! " We shall call that one Citrus Tritip
1 Tritip ( You can trim off the fat if you want. I don't. I feel with the fat, it is a more forgiving cut of meat. No matter what you do to it, it always seems to be a juicy cut of meat )
2 Table Spoon's Lemon Pepper
2 Table Spoon's Montreal Steak Seasoning
2 Table Spoon's Kosher Salt
1 Lime Squeeze
1/2 Cup Olive Oil
1/2 Cup Apple Cider Vinegar
1 Teaspoon Cajun Seasoning
You will also need
1 additional Lime Squeeze
Can of Cajun Seasoning
Place Tritip in 1 Gallon Zip lock Baggie
Add Olive Oil
Seal bag and shake, and rub the olive oil all over the meat
Add all dry ingredients and shake, and rub until the meat is coated
Add Lime Juice, Vinegar repeat above shake and rub process
Let Sit overnight
-Its Grill Time, preheat grill ( Remember Cast Iron is your Friend )
-Have all burners on high
-Place meat on grill, close grill with all burners still on high for 3-5 minutes
-Open Grill, and flip meat onto the other side of the grill, and turn that side down to low, if you have a middle burner put that on medium
-Squeeze Lime Juice over meat, and sprinkle Cajun Seasoning over it. Close, and cook for 3-5 minutes
-Keep Repeating the above steps, remember on ever flip to add more juice, and Cajun Seasoning
-Keep Cooking until Instant Read Meat Thermometer says 150 degrees
Remove from heat and place on plate, and cover it with foil. Mrs. JellyMan likes her meat well done, so I will let this sit for 5-10 minutes while I cook other things. Grill Bread, or maybe Asparagus.
You will have a nice crusty, flavorful cut of meat when you are done
Sounds pretty good doesn't it.....HA I have a better one!!!!
This was a first time, and it was a hit. Sometimes no matter what you think will happen, you have to go with what your mind tells you. ( also your stomach )
You will need
Instant Read Thermometer
Cabella's ( or like Flavor Injector )
Day Before Prep:
1 Cup Red Wine
2 Tablespoons Crushed Garlic
1/2 Cup Chopped White Onion
1 Teaspoon Red Wine Vinegar
Add Wine, and Vinegar to sauce pan, and bring to a simmer, simmer for 10 minutes
Add Garlic, and Onions, cover with lid but leave small opening and cook for 10 minutes
Pour contents of your pan into a strainer. Smoosh onions and garlic with a spoon to get as much fluid out as you can
Put in Tupperware and let cool overnight
2 Tablespoons Kosher Salt
1 Tablespoon Freeze Dried Chives
1 Tablespoon Dried Minced Onions
1 Teaspoon Garlic Powder
Combine Dry Ingredients
Go out and light your coals, crank up the propane burners cause we gonna cook!!
Slowly Fill Flavor Injector with your Red Wine concoction
Insert Flavor Injector into the meat, slowly squeezing in wine Insert it in multiple places. It is okay if you loose some, we are looking for a mild flavor ( Tip: If you add it too quickly your meat will bulge. If that happens put your finger above where the Injector is, and slowly pull it out, moving your finger to cover the hole )
Rub the meat down with any left over wine, and olive oil
Rub the meat down with your dry rub, let sit for 5-10 minutes
You are going to want to use almost the same steps as the Citrus Tritip
Place meat on hot burners on high heat and close grill 3-5 minutes
Flip onto other side of the grill, keep going back and forth and alternate the heat. Low on the side you are cooking on, high on the other. ( Cast Iron REALLY helps as it retains heat )
Cook to 150 and let rest. ( For rarer meat try 140-145 ) it will still cook when you take it off, and if you do not let it rest all the juice comes out in the first cut or two
We have no pictures of the above. I was in zombie mode, and just going with the flow. Cooked a pot of white rice, some green beans, and some grill bread. I hope you try at least one of these. We like them, and between you, me, and the evil plum tree my wife is a picky eater. Later!
PS: I would like to point out two most worthy Etsy sites you may want to check out.
-The first is Sassy Sippers. This is my wife's cousin....and these mugs...well they are not your ordinary ugly mugs. They are witty, cute, and a down right kick in the pants! They can be found at;
Sassy Sippers ( If you like them there...Like them on Facebook! )
-Last, but not least....
Mrs. Jelly man has an Etsy site too!!
Jenci Inside Out
Check them out. These two are what made JellyManKelly what it is. Cousin Heidi...a lovely snark...made a funny...and it stuck! Wiffey.....well I must go along with what wifey says....Don't want to end up like Jimmy Hoffa...Sacramento is probably going to build a new sports venue...I really don't want to watch the games from the foundation. Later again! Next time, Balsamic Chicken!!