Just Da Tip Roll (Reverse seared beef tri-tip) October 13 2014, 1 Comment


  • 2-3lb Beef Tri-Tip Roast
  • 3 Tbsp Extra Virgin Olive Oil (EVOO)
  • 4 Tbsp Meat Church Holy Cow Rub
  • 1 Bunch Asparagus Spears
  • I Tbsp Kosher Salt
  • 1 Tbsp Black Pepper
  • Sriracha Mayonnaise
  • 1 Tbsp Paprika
  • 3 Cups Sushi Rice
  • 4 Cups Water
  • 3 Tbsp. Rice Vinegar
  • 3 Tbsp. White Sugar
  • I Tbsp. Kosher Salt
  • 7-8 Sushi Seaweed Papers
  • French’s Fried Onions 
Prepare the Tri-Tip Roast:
  • Trim the excess fat and silver skin off of the tri-tip roast.
  • Using a brush, apply an even coating of EVOO to the roast.
  • Apply a heavy coating of Meat Church Holy Cow Rub. Rub in to even out.
  • At the thickest part of the roast, insert a wired thermometer into the roast and place directly on the grill grate.
  • Remove roast once an internal temp of 115deg has been achieved. Rest the roast on a plate, but do not cover it.
  • Carefully remove the Plate Setter and open the the top and bottom BGE vents wide open.
  • Once the Egg reaches 650degrees, sear the roast for approx. 2 minutes on each side. (be precise)
  •  Remove the roast, cover with foil and allow a 10 minute rest.
  • Once rested, slice thinly against the grain and on the bias.

Prepare the Asparagus Spears:

  • Rinse asparagus under cold water and pat dry with paper towels.
  • Brush the remaining EVOO onto the spears.
  • Sprinkle the spears with the salt, pepper and paprika to taste.
  • Grill at high heat until slightly charred.

Prepare the Rice:

  • Rinse the rice under cold water several times until the water runs clear.
  • Place the rice and water in a rice cooker and start the cycle accordingly.
  • Combine the rice vinegar and sugar and heat until the sure is dissolved.
  • Once cooked, transfer the rice into a Hangiri wooden bowl.
  • Using a rice paddle, slowing slice the rice. Slowly add the vinegar/sugar mixture while slicing.
  • Cover with a towel to keep warm. Rice should be fluffy and sticky.

The Roll:

  • Using a rice paddle, scoop out approx. ½ Cup of rice onto a piece of seaweed paper.
  • Use your fingers to spread out the rice evenly. (Dip your fingers into water to keep the rice from sticking to your fingers.)
  • Flip the seaweed paper over. Place several slices of tri-tip on the middle of the paper. Add 2-3 spears of asparagus & fried onions.
  • Using a sushi mat, slowly roll the rice/paper tightly in to a roll.
  • Use the sushi mat to form the roll to the desired shape.
  • Slice into bite size pieces. Approx. 8 pieces per roll. (Dip the knife in water to prevent the rice from sticking and wipe after each cut)
  • Sprinkle the toasted sesame seeds.
  • Drizzle with Siracha mayonnaise once plated.

Serve with wasabi sauce, pickled ginger and enjoy!!!!



                                            Just Da Tip Roll

                                           Reverse seared tri-tip 






Maple Bacon Cookies October 12 2014, 1 Comment


  • 1/2 lb bacon
  • 1/2 C softened butter
  • 1/2 C white sugar
  • 1/2 C brown sugar
  • 1 Egg
  • 1/2 tsp vanilla
  • 1C AP Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon 
  • 1-1/2 C quick cook oats
  • 1-3/4 C confectioners sugar
  • 3 tbsp water
  • 3 tbsp REAL maple syrup
Fry bacon. Cool. Chop and set aside
Using an electric mixer at medium speed, beat the butter, sugar & brown sugar until fluffy. Mix in egg, vanilla until combined. 
In a separate bowl, whisk the flour, baking soda, salt cinnamon. Slowly stir in the dry ingrediants.
Gradually stir in the oats and bacon. Refrigerate at least 1 hour
Preheat own to 375. Thoroughly grease cookie sheet
Scoop approx 1/4 C and roll into a ball. Use a fork dipped in water to slightly flatten the balls
Cook 10-12 minutes until golden brown. allow to cool on cookie sheet severql minutes before transferring to a cooling rack.
Mix all glaze ingredients together until smooth. allow to firm for approx 5 minutes. drizzle glaze over cookies while they are on the cooling rack. 
Eat bacon cookies!!!