MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tri-Tip Roast w/Grilled Avocados
Categories: Beef, Fruits, Herbs
Yield: 4 Servings

1 c Red oak or oak wood chips
1 tb Kosher salt
1 tb Granulated garlic
1 ts Onion powder
1 ts Ground black pepper
1 ts Dried parsley flakes
1 lb Boneless beef tri-tip roast
3 tb Olive oil
2 tb Lemon juice
3 Firm medium avocados; halved
- seeded

MMMMM-------------------RED WINE VINEGAR BASTE------------------------
1/4 c Red wine vinegar
1/4 c Olive oil
1 tb Bottled minced garlic

In a large bowl, soak wood chips in enough water to cover
for 1 hour. For the rub, in a small bowl combine the 1
tablespoon salt, the garlic, onion powder, pepper, and
parsley flakes.

Trim fat from roast. Place roast in a shallow dish.
Generously sprinkle rub evenly over all sides of the
roast; rub in with your fingers.

For a charcoal grill, arrange medium-hot coals around a
drip pan. Drain wood chips and sprinkle over the coals.
Test for medium heat above pan. Place roast on grill rack
over pan. Cover and grill to desired doneness, turning
once halfway through grilling and brushing with the Red
Wine Vinegar Baste three times during the first 30
minutes of grilling. * Allow 35 to 40 minutes for
medium-rare or 40 to 45 minutes for medium. (For a gas
grill, preheat grill. Reduce heat to medium. Adjust for
indirect cooking. Add wood chips according to the
manufacturer's directions. Place roast on grill rack over
the burner that is turned off. Grill as above.) Discard
any remaining Red Wine Vinegar Baste.

Remove roast from grill. Cover roast with foil; let stand
for 15 minutes. To serve, cut roast diagonally against
the grain.

In a small bowl combine oil and lemon juice; brush over
cut sides of avocados. Sprinkle with additional salt.
While roast stands, grill avocado halves about 10 minutes
or until grill marks form, turning once halfway through
grilling. Remove and keep warm. Slice avocados; serve
with sliced roast.

RED WINE VINEGAR BASTE: In a small bowl, whisk together
red wine vinegar, olive oil, and minced garlic.

* TEST KITCHEN TIP: If desired, after turning roast
insert an oven-going meat thermometer into center of
roast and brush with Red Wine Vinegar Baste; continue to
brush frequently with the baste until desired doneness.

Makes: 6 servings

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 25 July 2015

Uncle Dirty Dave's Archives

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... I can't boycott them because I never go there anyway.
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