Tri Tip Pull-Apart BBQ

I haven’t made this roast since back in January which is totally weird because it is awesome-ness! It’s super easy to put together and the leftovers are amazing!

Cover it in spices and sear on both sides:

tri tip searing in a dutch oven

Here’s the roast after adding the stock, tomatoes, onions and garlic:

bbq tri tip roast

We served it up with shallot and garlic green beans and steamed cauliflower sprinkled with nutritional yeast (which is delicious and if you have never tried it do it tonight!!)

dinner

Here’s your close up!

bbq tri tip roast

Tri Tip Tacos

  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp cayenne pepper
  • 2 1/2 lbs tri-tip roast (I purchased 2 small ones from Trader Joes that equaled this weight)
  • 14 ounce can tomatoes and green chilies (I used Muir Glen fire roasted diced tomatoes with green chilies)
  • 1 yellow onion, diced
  • 4-5 cloves garlic, minced
  • 3/4 cup beef or chicken stock
  • 3 tablespoon molasses
  • 1/4 cup smoky BBQ sauce (I used Trader Joes)
  • toppings include: shredded cheese, salsa, pickled jalapenos, sour cream, lettuce, limes, cilantro, red onion, avocado

Method

  • In a small bowl, combine the salt, paprika, cumin, pepper, garlic powder, and cayenne pepper.
  • Liberally season the tri-tip roast with the spices and let it sit for 15 minutes.
  • Place the roast into a heated dutch oven that has been drizzled with EVOO. Sear on both sides. Add onions and garlic when you flip it to the second side. Cover it with the diced tomatoes, beef stock, molasses and bbq sauce.
  • Bring mixture to a low boil, partially cover it and lower the heat to med-low for 2 1/2 hours. At this point I uncovered the pan and let it keep cooking for another 30 minutes or so while I prepped the veggies. Shred meat with 2 forks right in the sauce. Good with or without the bun!
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My Tuesday and cooking for a friend

Yesterday I woke up around 8am, made a protein smoothie for breakfast and went off for a chiropractic exam. I have been seeing Dr. Luke at River City Chiropractic since last October for compressed discs in my lower spine. I went for an adjustment and a new back scan… he does these every couple months to see how you’re progressing.

After my scan and adjustment I went off to Kroger to get ingredients I needed to make a meal for my friend Dana that just had twin girls last week! Congrats to Dana and Dale!!

When I returned from the store I worked out (1 hour on elliptical), showered and then started cooking.

I made a double batch of Dottie’s Pasta Salad. Some for Dana and some for us. The red and yellow tomatoes are all from my roof garden!

Dottie's Pasta Salad

I also made a double batch of BBQ chicken. The sauce is A-Maz-iNg! It’s from The Poineer Woman’s blog. I bought packages of bone-in breasts and legs and just started the breasts about 20 minutes before I started the legs (cooking them on two separate sheet trays). I left out the Chipotle Sauce because Dana doesn’t like spicy foods, used shallots instead of onion because it’s what I had but otherwise followed the recipe exactly. The sauce is tangy and sweet and the directions of cooking the chicken first, broiling it THEN adding the sauce really helps for the sauce to stick to the chicken and become thick. 

the Poineer Woman's bbq sauce

Here’s the care package for Dana: pasta salad, chicken, extra bbq sauce and a Banana Bread Cake. I was supposed to eat dinner with them but the chicken looked so good I couldn’t wait and had a leg before I left the house.

pasta salad, bbq chicken and banana cake

After returning from Dana’s I rested for a while with my laptop, then Travis and I went out to open mic night at Poe’s Pub for a couple hours. I never did get to taste the banana bread cake and I only used half of the icing that I made for the recipe…it might be time to make our own cake today!

Pizza Night

Travis worked hard today and when I asked what he would like for dinner he listed about 10 different possibilities but I stopped listening at his first choice…PIZZA! I bought some yummy looking all-natural, hormone free cheese which was a blend of mozzarella, parmesan, asiago, provalone and romano. A fun twist from the typical mozzarella! I had good intentions of trying to make pizza dough (for the first time) but the day got away from me so I went with a family favorite and local Richmond business, Pizza Tonight.

The Pinot Grigio is for me…not part of the pizza prep 🙂

The sauteing chicken breast, cut into strips and seasoned with salt and pepper.

The BBQ chicken pizza before baking.

Devin, slicing up the BBQ chicken pizza.

Pesto Chicken Pizza, all sliced up. Our favorite way is to cut the pizza into little squares.

These two pizzas are fun to make in the same night because you get two very different pizzas with very similar toppings!!

BBQ Chicken Pizza

Ingredients

  • 4-5 tablespoons of your favorite bbq sauce
  • very thinly sliced red onions
  • sauteed chicken breast
  • cheese

Method

  • Stretch pizza dough out according to package directions. Top with sauce first, then onions, then chicken and end with cheese.

Pesto Chicken and Tomato Pizza

Ingredients

  • 2-3 tablespoons pesto sauce (I used homemade)
  • very thinly sliced red onions
  • sauteed chicken breast
  • thinly sliced roma tomotoes
  • cheese

Method

  • Stretch pizza dough out according to package directions. Top with pesto first, then onions, chicken, tomatoes and end with cheese.