Hey! Long time no chat.
It’s been crazy around here as well. I’ve still been Weber’izing. Some day, I’ll get a gas grill so I can play around with that.
I still love cooking my tri tip roasts with indirect heat. I’ve been able to buy them untrimmed which I prefer.
When I can trim up the meat myself, I can remove the silver skin but leave a good fat cap on. The untrimmed tri tips that I used to get had a reasonable fat cap, but now, it’s almost all cut off!
We need that extra fat to naturally baste the meat. It slowly melts in especially when you use the indirect heat method.
There’s actually a pretty thick layer of fat. It’s just been nicely barbecued.
I pull it off when the thickest part is around 115F. We can’t eat it all in one go, so it’s nice to leave the thickest part really rare so it’s medium rare when I reheat.
Then I let my roasts rest for at least 30 minutes underneath some foil. I’ve been using the time to roast Brussels sprouts.
The other week, I needed to cook up a bunch of chicken that I found hanging out.
I marinated and then used a direct heat because I love a grilled chicken leg rather than a smoked one. It’s a personal choice.
I did leave a strip on the edge with no charcoal so it could finish up. Chicken breasts always cook faster than the dark meat.
That one chicken drumstick was taking forever to cook. I wanted to keep the rest warm to with the rest of supper.
I don’t tend to rest chicken too long.
It’s good to eat by the time I get it on the table along with the rest of the sides.
The other day, I was roasting a tri tip and the weather was gorgeous when I started. Mid-way, a storm zoomed in and it started pouring.
I was giggling about all the steam coming off of the kettle lid. But I was also worried if it would cool everything down too much.
Spoiler alert: It didn’t.
And the rain ended as soon as it had started. But you know it started raining when I went outside to turn the meat over.
We had good eats for a few meals.
The latest thing I’m testing is reheating the meat.
I read that the microwave is the best way so long as you do it slowly. But then I read that the microwave is the worst way.
I’ve done both microwave and reheating in the oven at 350 for about 10-15 minutes. And honestly both are fine. I didn’t have a microwave for many years.
Well…it’s like this. I broke three microwaves in three years. No, I don’t really know how it happened. So I said “Enough! No more microwaves.” My stepmom dropped one off so she could use it when they’d come over. And it really is nice to have.
Although it is one more thing to clean.
I’ll be blogging more regularly since I’ll be cooking outdoors more. I’ll have a huge garden this year and want to try grilling watermelon, eggplant, and squash.
You can follow that adventure at my veg gardening site.
Stay happy and healthy and sane during this bizarro time. And keep grilling!