Celebrating Life, Family, and Food
Skewers
2 lbs Tri Tip cut into 1.5 inch cubes (best you can)
Wooden Skewers, soaked in water
1 Each Yellow & Orange Bell pepper
1 Red Onion
1 pack Grape Tomatoes
DRY RUB
1 tbsp Kosher Salt
1 tbsp coarse black pepper
1 tbsp smoked paprika (you can heat this up in a pan on the stove top, using a spatula or wooden spoon agitate until it turns dark in color and begins to smoke.)
2 tsp brown sugar
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
.5 tsp cayenne pepper
.5 tsp cumin
Toss cubed tri tip until fully coated; rest at least one hour before cooking (best if left overnight)
Cut bells and onions to fit on skewers, alternate with meat as you see fit when threading.
Grill temp at 450 is best, and make sure your grates are clean and oiled if necessary.
Grill for 8-12 minutes, turning every 2-3 minutes for a medium rare internal temp (130-135)
Allow to rest 5 minutes before serving.
Rodeo Bread
Using the grill at 450
I like to used a loaf of sliced sourdough bread (this batch will make about 8-10 peices)
1 cup melted butter
4 tbsp beef bullion powder
4 garlic cloves, minced
2 tsp smoked paprika (see above)
1 tsp cumin
t tsp onion powder
. tsp cayenne pepper
2 tsp kosher salt
1 tsp black pepper
Melt butter and combine with remaining ingredients, using a pastry brush spread over sliced sourdough. Place on grill until grill marks are present, about 2-3 minutes.
Serve alongside tri-tip skewers and enjoy!
