jack on the rocks – 5/11 – grillin’ season recipes, wines & tunes

Time to get the grill fired up! Tri-tip’s one of my favorite cuts for the bbq. A west coast favorite, folks in the rest of the country will have to ask their butcher for this one. Not a ton of fat – best served rare – medium rare at the most.  2lb tri-tip will take about an hour to reach an internal temp of 140 for medium rare. Sear it well on higher heat then move it off the direct heat – I keep the grill covered but watch the flare-ups with this cut.

I have two recipes for rubs/sauce that I use for Tri-tip – but work well on any steak.

The first was borrowed from Reed Hearon, original chef at Rose Pistola in San Francisco.

Terrorized Steak

Leaves from 6 sprigs Marjoram (5′ long)

Leaves from 6 sprigs Marjoram (5′ long)

8 garlic gloves

1 tsp crushed red pepper flakes

2 Tbs olive oil – the good stuff

1 Tbs feshly cracked black pepper

2 Tbs – Cognac – I’ve used Anejo Tequila or Bourbon

Combine ingredients in mini-processor or mortar and grind into a course paste. Rub the paste on meat on all sides. Allow to rest at room temp for at least 3- minutes and up to 1.5 hours.

Chipotle Slather

1/2 cup canned chipotle in adobo – minced

1 Tbs minced garlic

1 Tbs ground cumin

1/2 cup chopped fresh cilantro

1/4 cup fresh lime juice

1/4 cup vegetable oil

blend in mini-processor

hit meat generously with kosher salt and freshed cracked black pepper, cover with Slather all sides.

cook as above.



Domaines Schlumberger – Pinot Blanc 2007,en-47290.html


Atrea – Old Soul Red 2006 – @$28

Dogwood Cellars – Dry Creek valley Zinfandel 2007 – @$30


“White Sky” by Vampire Weekend on new lp – “Contra

“Cler Achel” by Tinariwen on lp “Aman Iman -Water Is Life


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