There’s a beautiful roast on KEYE-TV…a smoke tri-tip roast rubbed with a spice coffee & cocoa rub, and served with grilled veggies and polenta. The dish is front and center this week, courtesy of Salt & Time’s Bryan Butler.
Tips from Bryan the Butcher:
1. Trade with someone face to face – get to know your butcher! He/she may just become your best friend. They can also help you save money if you’re budget conscience. It’s a butcher’s job to help you find what it is you’re looking for.
2. Meat has become very expensive these days…so diversify! Spend your money wisely on different cuts or those less common. Cuts to ask for: bavette steak, petite tender, merlot steak, or chuck eye steak. These cuts are real gems if your butcher knows how to cut them!
3. Fat is your friend. You want marbling in your meat. It’s true that fat is flavor!
4. Support good animal practices by “voting with your pocketbook”. The best meat is from animals raised with respect and concern for their welfare. Happy animals make happy meats. When it comes to quality meat the old saying is true “you get what you pay for.”
5. Learn to utilize your leftovers. The large roast might not be consumed at one sitting will make a great second meal by chopping it up and adding it to sautéed veggies or in a soup.
6. Stretch your dollar by buying less expensive cuts. One of the most overlooked parts of an animal are the shanks or lower leg meat. These cut require longer cooking times, but you will be rewarded with more flavor and tenderness than you expect.
Recipe:
the tri-tip
2-3 pound high quality Tri-tip roast.
12 grams Sea salt
8 grams quality cocoa powder
6g smoked paprika
5g all spice
15g ancho chile, ground
15g sugar
6g quality Coffee, fine ground
5g cacoa nibs
3g oregano
3g Coleman dry mustard
The veggies are simply dressed and seasoned with EVOO, housemade grapefruit infused vinegar, and sea salt. The polenta is from Hayden Flour Mills and is prepared with pork stock.
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