Recipes
Gitcha some!
East of Santa Maria Tri-Tip
This is my version of Santa Maria (SoCal) tri-tip. The real deal requires cooking over red oak, which is hard to come by here in Idaho. I settle for a mix of standard briquets and mesquite lump charcoal. It gives just enough smoke and the mesquite burns very hot, which helps keep the cooking temperature up. Tri-tip is a triangular cut that comes from the bottom of the sirloin primal. Since it's sirloin, it lends itself very well to grilling.
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Easy Chicken Marinade
Here is a chicken marinade that is brain-dead easy and will work wonders on your yard bird. There is almost no way to make this any easier. What's great about it is that it tenderizes and adds just enough flavor without overpowering. This also works very well with pork loin and tenderloin. This recipe is enough for two whole chickens and then some, so adjust as necessary.
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Fairly Simple Beef Stew
Fall is upon us, and that means comfort food season is here. It's time to bust out the chili, sauerkraut and pork, lasagna, bean and ham soup, chicken and dumplings and, of course, beef stew. There are certainly many, many other fall and winter comfort foods, but those jump immediately to mind. I call this "fairly simple" because it falls in between brain-dead, dump-it-in-the-crockpot easy and ugh-that-is-too-much-work difficult.
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