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Message
Tri-Tip Roast and Sides
Posted on 3/13/13 at 11:45 pm
Posted on 3/13/13 at 11:45 pm
I picked up a nice Tri-Tip roast the other day just over two pounds. Last night I put it in a zip bag with fresh chopped garlic, black pepper and olive oil until this afternoon when I got home to grill it.
This morning I cut in half and de-seeded some large jalapeno peppers for making ABT's with. Now let me say now that I am renaming the ABT's I do to "Gator Toes". I like having more of a Louisiana related name for these delicious stuffed and bacon wrapped peppers.
This batch is getting stuffed with boudin witha slice of mozzarella cheese(to prevent the boudin from getting soaked with melted bacon fat)and then wrapped with bacon.
Here they are done right before taking them off the grill. Uhhh..... Mozzarella cheese expands when it melts.
While waiting for the grill to heat up I made some smothered green beans with slices of andouille in it. Mmmm...... That is some good stuff!
I also steamed and then pan browned some new potato chunks in bacon drippings.
Time to get the roast on and have a refreshing ice cold beer,
Not quite done but smelling fantastic!
Done and sliced after resting a bit.
Some people don't like it when different foods touch each oter on a plate. I don't have a problem with it.
This morning I cut in half and de-seeded some large jalapeno peppers for making ABT's with. Now let me say now that I am renaming the ABT's I do to "Gator Toes". I like having more of a Louisiana related name for these delicious stuffed and bacon wrapped peppers.
This batch is getting stuffed with boudin witha slice of mozzarella cheese(to prevent the boudin from getting soaked with melted bacon fat)and then wrapped with bacon.
Here they are done right before taking them off the grill. Uhhh..... Mozzarella cheese expands when it melts.
While waiting for the grill to heat up I made some smothered green beans with slices of andouille in it. Mmmm...... That is some good stuff!
I also steamed and then pan browned some new potato chunks in bacon drippings.
Time to get the roast on and have a refreshing ice cold beer,
Not quite done but smelling fantastic!
Done and sliced after resting a bit.
Some people don't like it when different foods touch each oter on a plate. I don't have a problem with it.
14
Posted on 3/13/13 at 11:50 pm to Cajunate
looks great
Posted on 3/13/13 at 11:54 pm to Cajunate
Why did you post this so late 
Posted on 3/13/13 at 11:55 pm to Dav
yeah no shite
im hungry now
im hungry now
Posted on 3/14/13 at 12:06 am to Cajunate
mother of god
Posted on 3/14/13 at 12:28 am to Cajunate
i need a cajunate in my kitchen permanently
Posted on 3/14/13 at 12:42 am to Jones
Son
of
a
Bitch
of
a
Bitch
Posted on 3/14/13 at 1:09 am to Cajunate
Damn that looks good. Do you eat like this all the time?
Posted on 3/14/13 at 1:19 am to Cajunate
Can I get a dinner invite next time? I like your style. I'm only partially joking 
Posted on 3/14/13 at 1:43 am to Cajunate
looks delicious, brother
Posted on 3/14/13 at 4:53 am to Carson123987
You suck not sharing
This post was edited on 3/14/13 at 4:54 am
Posted on 3/14/13 at 6:46 am to fleaux
Cajunate would you part with the recipe for your green beans? They look great!
This post was edited on 3/14/13 at 6:48 am
Posted on 3/14/13 at 7:07 am to Cajunate
Dear god, you are killing me with these posts.
Posted on 3/14/13 at 7:57 am to Cajunate
I would put my dick in that. frickkk
Posted on 3/14/13 at 8:01 am to KosmoCramer
[quote]I would put my dick in that. frickkk
That would put you eating at the kids table.
That would put you eating at the kids table.
Posted on 3/14/13 at 8:07 am to Good Times
put me wherever, as long as I get a piece of that
Posted on 3/14/13 at 8:08 am to ddsmit
quote:
Cajunate would you part with the recipe for your green beans? They look great!
Not a problem. This is really complicated though.
No real measuring here so you may have to adjust.
1 Medium onion diced
3-4 Tbsp. butter
1-1 1/2 lbs fresh or frozen whole green beans(using fresh they cook quicker and taste fantastic) 1/3 lb. good andouille cut in at least half lengthwise(you can quarter it if you like smaller pieces)
Melt the butter, toss in the andouille saute for about a minute or two and add in the onion. Saute' over med/low heat until onions get soft and then add in the green beans. Stir to mix the onions and andouille then cover and let simmer.
I can't tell you how long it will take as I just go on about other things. Maybe about 20=25 minutes. Check every few minutes and stir them around. Add in a little Cajun seasoning(something not too salty. I make my own)Simmer some more then add black pepper(about 1/2 tsp.)
I just let them simmer until they get somewhat soft. You might need to add a little water. Sometimes I add chicken stock to make a gravy so to say. This way you can serve the juices over rice with the beans. That's really good! Otherwise just serve as a side dish.
This is REALLY good! We can eat this here just about everyday.
Posted on 3/14/13 at 8:29 am to Cajunate
I almost hate that you posted this. I pick up the tri-tip every time I see it. Sirloin with a little marbled fat. I'm happy they don't charge more for it than sirloin, yet...check California prices. I cook one a week. Two if get them.
Posted on 3/14/13 at 8:38 am to Cajunate
Every thing has meat in it. Vegetables taste good if you give them a chance to.
Posted on 3/14/13 at 9:15 am to Cajunate
Sonofabitch those stuffed peppers look delicious. I'm gonna have to borrow that recipe.
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