Axiom Home Page Forums General Discussion Advice from Axiom Owners off tpopic #2

BigWill you've got my mouth watering. Beef, garlic, and red wine. It doesn't get much better than that!

Pecan pie?

slobber slobber slobber

OK, so how does one slow cook tri-tip on a grill? Sounds like it's time to try it...

Well... I have the New Braunfels Black Diamond Smoker Grill that uses a special steel which gives the slow-cooked meats a more subtle flavor, but I am assuming you are not a BBQphile and merely use a gas grill that doesn't faeture separate fire and smoking boxes (JK).

If you have dual burner controls on your grill, you would simply turn one burner up and the other down (or off). Place the tri tip fat side up over the cooler side of your grill, drink a sixer and forget about it until internal temperature reaches 140 F or more. Most folks would sear the tri tip over the hot side before moving it, but you don't have to.
There's a book by a French-trained, American chef called "The BBQ Bible" (I think his name is Steven Raichlen) which I've bought numerous copies of for friends and family. It is educational, has alot of recipes and is an interesting read that chronicles many of his stops around the world. The book is the result of his study of BBQing all over the world, but it also has plenty of American style stuff as well.

God, that sounds good. Maybe next week, or the week after. Whaddya think, Peter?

next weekend? As long as it's cholesterol free, of course.

I would be very nervous of steel flavoring your meat. Reactive components in steel aren't good things.

I was joking. It's simple rolled steel. Double blind tests have revealed it's every bit as good as more expensive speaker wire - oops, I mean more expensive metals.

And I can verify that the roasted garlic ala BBQ works just as well with medium Angus rib eye steaks as well. Absolute heaven with a super nice, sturdy Chianti last night. I personally consumed 1 1/2 heads of garlic, plenty of ribeye, and a single bottle of Chianti. Would have had more but I'm trying to get back under 300lbs.
Extra bonus: the wife thinks the outer edge of the rib eye is icky because of the marbling - so I get double!

Does he have any Eastern Carolina BBQ recipies?

That Raichlen guy? I believe he has a recipe for Carolina pulled pork, but I haven't tried it. I do use a variation of a mop sauce from the book, and I think it came from that recipe. Mustard, cider vinegar, etc...