Tuesday, April 20, 2010
This is the first Tuesday in a month that The Ballplayer hasn't had a game. I'm lost! No preparing meals before hand. No crazy run around after school before the game. I'm so accustomed to it that I instinctively took a Tri-Tip out for Taco Tuesday.
What's a Tri-Tip? Well I'm glad you asked. I had never heard of it before moving to the Central Coast of California. And here it is legendary. Google it! And you will see! This cut of beef is normally a triangle shape and bottom sirloin, primal cut. Mostly known for bbqing over oak with Susie Q seasoning. So why am I not making it that way? Because I'm a rebel!!!! I'm looking for spicy taco meat.
When you ask your butcher for a Tri-Tip, make sure it's not too trimmed up. You need some fat. It keeps the meat moist.
In a bowl mix 1tsp cayenne pepper and 1 TB brown sugar 1 tsp kosher salt 1/2 tsp pepper.
Sprinkle all over the Tri-tip. Notice I got the counters too! Rub the Tri-Tip all over.
Place in the Roaster and cook 300 for 20 minutes per pound.
Shred the Tri-Tip with two forks or slice against the grain.
Serve in warm corn tortilla (The Ballplayer prefers flours) with my homemade salsa. Shredded cheese, onions, guacamole and sour cream would make it perfect! But use what you have on hand!
What do you like on your taco?
at 8:00 AM