Friday, May 27, 2016

Summer Vacation Grilling and Chilling

Between now and mid August, I am committed to only four teacher related days in late June and early July. Those days are for training in aspects of teaching, professional development to improve my craft. Other than those days I am free to do as I want - sorta, kinda. After all, I am married.

This morning I drove into town to visit the farmers market. I picked up local made feta cheese, peas, radishes, new potatoes, asparagus, spring onions, and arugula.  On the way home, I stopped at the grocery and bought a tri-tip roast.

I blanched the asparagus and chilled it to use in a salad later this week. The peas will go in tomorrow's bacon, peas, and penne meal.

For the potatoes, I used the Ina Garten No Eggs No Pickles Potatoes Salad recipe to make a potato salad sauce. Some of the Spring onions are mixed into it.

I steamed the new potatoes after I cleaned them up and quartered them. The salad now sits in the refrigerator chilling.

After the potato salad went in the refrigerator, I tackled the roast. The first step was to clean it up.

No one wants to eat something with that much fat and silver skin. I spent about 15 minutes and wound up with a much more attractive chunk of meat.

Next I mixed Greek seasoning, Northwoods seasoning, tandoori seasoning, and chili powder with salt and made a dry rub for the roast.

The roast now sits in a plastic bag in the refrigerator to become flavorful.

Where is this all headed? Why to the grill, of course!

I will build the fire on one side of the grill and place the roast on the other. I will cover and cook until the meat registers 115 degrees. Then I will move it over the coals and char the exterior while pushing the temperature to 125 degrees. After I rest the meat, I will slice the roast thinly across the grain as if it were flank steak.

When it all comes together the plate looks like this:

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