Tri-Tip, Roasted Potatoes and Killer Beans

I’m racking in some amazing dinners from my hubby’s skills on the grill. We’ve had ribs, fajitas, tri-tip, filets, grilled corn, roasted bananas, grilled mushrooms- and its only July!

Here’s a tri-tip meal we loved. I’ve got it paired with roasted potatoes and onions, and my favorite beans with bacon. Sometimes we have a meal that calls for killer beans- and this was one of them!

The tri-tip was seasoned with Pappy’s seasoning. Harter House carries it- just rub ‘er on and you’re set.

I also splashed on a little Worcestershire sauce and a healthy dollop of Country Bob’s sauce. Roast that sucker (225-250) for about an hour or until the middle registers 145 degrees (for medium). Pull it off and let it rest, it should continue to rise in heat to about 150.

(If you can’t grill, you can do the same in an oven. Don’t cover it, just set it in a roasting pan and go for it.

Slice against the grain and enjoy! These are also good the next day on a sandwich

While this tri-tip recipe came from my Dad (who’s a pro at tri-tip on the Big Green Egg), we did use some help from Justin’s new app to help gauge the cooking times/temps.

The app is called: Weber On The Grill and we’ve had amazing results ever since. (okay, except for one time, but I think it was a fluke)

Isn’t it astonishing that we didn’t have iphones 5 years ago? How did we live?

What’s even more astonishing is thinking that we didn’t have google 10 years ago.
For Justin’s sake, I can’t even go there.

The taters were home grown from harvest a couple weeks ago. The beans were pulled before the beetles completely took over. Sigh…..

Roasted potatoes are about the easiest and tastiest thing around. You can slow bake them at a lower heat if you’ve got the time. The onions really caramelize that way. Or you can roast ‘em hotter and have a nice crispy crust.

I toss cubed potatoes and onions in olive oil, kosher salt and fresh cracked pepper. That’s it.

If you have an hour, roast them at 250. If you have 20 min, roast at 425. If you have somewhere in the middle, roast at somewhere in the middle. You can’t go wrong (just check on them every once in a while, and do a flip a couple times).

And the beans. There is a correct way of cooking killer beans, and I am happy to never know the real recipe. My coronary arteries are thanking me.

This is, however, “almost” killer beans. My method only uses the rendered fat from the bacon. I don’t add any lard or extra butter (cough-cough-Dad).

I start by crisping up 3-4 slices of bacon. Once its crispy, I pull it out to a towel.

Then I add a chopped onion and let it sweat a bit. Next comes the beans. I like them to saute in the bacon drippings, but towards the end if they are still crispy (as in not cooked, not fried-crispy) I just splash in 1/3 c. water and pop the lid on. Salt, pepper, put the bacon back in- now we’re ready to eat

Carnivors be ready, I have another (gasp!) meat post coming soon.

Related posts: