THE STAR CHEF
HANK-X
THEY WILL FIGHT OVER YOUR FOOD!
THIS MONTH'S SPECIALTY:
HANK'S BARBECUED TRITIP. YUM!
February 18, 2003
THIS PAGE IS TEMPORARY AND THE RECEPIE WILL BE HERE SOON.
But here is a hint: A tritip roast is a tough, flavorfull,
piece of bottom round that is also inexpensive. You can buy it for about $2.75 LB. I'll show you exactly how to turn that
modest piece of protein into a mouth watering, flavorfull, unbelievely tender mouthfulls of
delectable extasy. 'I'm Not Kidding!' I've made it and my guests eat ALL of it! They even sop
the juices off their plates with the home made rolls I provide. They lose all dignity as they
fight for the last piece. It will be a meal to remember my hungry friends. I will be providing
a list of required ingredients. Do not deviate from it in the slightest.
All the ingredients are available at any Ralphs, Vons, Kroger, Etc. and are inexpensive.
______
Are you ready?
Here is the list of ingredients for Chef Henri's TRI TIP barbecued roast.
First and foremost we meisenplas, (meez-an-plos) the ingredients.
That means we gather all the ingredients & equipment we need to make this delicious
meal and place them where we can get to them easily during the meal preparation.
FABRICATE: Trimming the fat off the meat, seasoning the meat, the things we
do to the meat to get it ready for the barbecue.
Let me talk about that for a minute: Don't throw any thing away you cut off the meat. Save the fat
and other things and put them in a small pan.
NOTE:
Eventually you are going to cook the tritip. There are a few things that need to be
performed immediately before actually placing the meat in the waiting barbecue.
About 1/2 hour before you light the barbecue, light the burner of the pan that has the meat scraps
and chuncks of fat trimmed off the TriTip on LOW and cover. In 30 minutes, add 1/4 cup butter,
1 tablespoon Worchestire sauce, 2 table spoons wine, stir & cover, raise to a low boil
and simmer for 10 minutes constantly stirring.
When this beginns to thicken, (reduce) cover & turn off the heat. Place your TriTip in the barbeque now..
1.You need a barbecue machine of some kind, preferably one that you
can lower the hood or lid on while cooking. This seals the smoke falvor into the meat.
Use Gas or Charcoal, which ever you are most proficient with. The French professionals want wood or charcoal.
I like the convience of GAS. Actually the difference is subtile but noticible to the trained tongue; but for you and me,
a gas barbecue will work just fine. Anyway, along with this you will need
some TONGS or other device for grabbing the meat and turing it over on the barbecue while cooking.
You NEVER want to use a fork or other pointy object to snare the meet upon, to turn it over. We want to seal
the juices in the meat, not puncture holes in it so it all can dribble down on your charcoal or gas burner. BAD!
Don't poke the meat; Love it. Enuff said. I'll tell you when its time to light the barbecue.
For now, just get it out and get it ready to light. Wash yur hands.
2. The TRI TIP ROAST. Get a big one, as big as you can. Get two of them. They weigh about 3 lbs each.
3. Balsamic vinegar. (You will use this frequently). Get any kind of imported Balsamic Vinegar.
4. 1/2 LB butter (un salted)
5. Lea & Perrins WORCESTERSHIRE SAUCE. Use only the LEA & PERRINS! Shop for it if they don't have it.
6. SALT (tt) to taste
7. PEPPER (tt) (to taste)
8. Virgin OLIVE OIL. (Get a good size bottle. (You will be using it on several recepies)
PUSH YOUR BROWSER'S 'BACK' BUTTON TO RETURN.
BARBECUE SAUCE:
9. Ketchup
10. Honey
11. Barbecue sauce 1. (A1-Steak Sauce)
12. Barbecue sauce 2. (Bulls Eye Barbecue Sauce - (Hickory Flavored)
13. Garlic cloves or Chopped Garlic, (prepared in a jar). ( I use Christopher Ranch chopped Garlic)
SALAD:
14. Salad dressing. I use BRIANNAS Rich Poppy Seed Dressing. Tasts perfect with this meal.
15. Mixed greens salad. Avoid Iceburg lettuce at all costs!
VEGETABLE 1
16. Asparagus spears. If you love it like I do then get enough of it for everybody to have seconds.
17. Mild Chedder Cheese (about 1 pound)
18. Flour
19. Milk or 1/2 & 1/2
VEGTABLE 2
20. A large bunch or two of fresh Carrots.
Once you have all the ingredients assembled and are ready to proceed,
clickHERE
PUSH YOUR BROWSER'S 'BACK' BUTTON TO RETURN.
Once again chef@thestarchef.com
TheStarChef.com, .net & .org - Copyright 2002, 2003.
All rights reserved.
The necessarydisclaimer.
This page made by:
-->
THEY WILL FIGHT OVER YOUR FOOD!
THIS MONTH'S SPECIALTY:
HANK'S BARBECUED TRITIP. YUM!
February 18, 2003
THIS PAGE IS TEMPORARY AND THE RECEPIE WILL BE HERE SOON.
But here is a hint: A tritip roast is a tough, flavorfull,
piece of bottom round that is also inexpensive. You can buy it for about $2.75 LB. I'll show you exactly how to turn that
modest piece of protein into a mouth watering, flavorfull, unbelievely tender mouthfulls of
delectable extasy. 'I'm Not Kidding!' I've made it and my guests eat ALL of it! They even sop
the juices off their plates with the home made rolls I provide. They lose all dignity as they
fight for the last piece. It will be a meal to remember my hungry friends. I will be providing
a list of required ingredients. Do not deviate from it in the slightest.
All the ingredients are available at any Ralphs, Vons, Kroger, Etc. and are inexpensive.
______
Are you ready?
Here is the list of ingredients for Chef Henri's TRI TIP barbecued roast.
First and foremost we meisenplas, (meez-an-plos) the ingredients.
That means we gather all the ingredients & equipment we need to make this delicious
meal and place them where we can get to them easily during the meal preparation.
FABRICATE: Trimming the fat off the meat, seasoning the meat, the things we
do to the meat to get it ready for the barbecue.
Let me talk about that for a minute: Don't throw any thing away you cut off the meat. Save the fat
and other things and put them in a small pan.
NOTE:
Eventually you are going to cook the tritip. There are a few things that need to be
performed immediately before actually placing the meat in the waiting barbecue.
About 1/2 hour before you light the barbecue, light the burner of the pan that has the meat scraps
and chuncks of fat trimmed off the TriTip on LOW and cover. In 30 minutes, add 1/4 cup butter,
1 tablespoon Worchestire sauce, 2 table spoons wine, stir & cover, raise to a low boil
and simmer for 10 minutes constantly stirring.
When this beginns to thicken, (reduce) cover & turn off the heat. Place your TriTip in the barbeque now..
1.You need a barbecue machine of some kind, preferably one that you
can lower the hood or lid on while cooking. This seals the smoke falvor into the meat.
Use Gas or Charcoal, which ever you are most proficient with. The French professionals want wood or charcoal.
I like the convience of GAS. Actually the difference is subtile but noticible to the trained tongue; but for you and me,
a gas barbecue will work just fine. Anyway, along with this you will need
some TONGS or other device for grabbing the meat and turing it over on the barbecue while cooking.
You NEVER want to use a fork or other pointy object to snare the meet upon, to turn it over. We want to seal
the juices in the meat, not puncture holes in it so it all can dribble down on your charcoal or gas burner. BAD!
Don't poke the meat; Love it. Enuff said. I'll tell you when its time to light the barbecue.
For now, just get it out and get it ready to light. Wash yur hands.
2. The TRI TIP ROAST. Get a big one, as big as you can. Get two of them. They weigh about 3 lbs each.
3. Balsamic vinegar. (You will use this frequently). Get any kind of imported Balsamic Vinegar.
4. 1/2 LB butter (un salted)
5. Lea & Perrins WORCESTERSHIRE SAUCE. Use only the LEA & PERRINS! Shop for it if they don't have it.
6. SALT (tt) to taste
7. PEPPER (tt) (to taste)
8. Virgin OLIVE OIL. (Get a good size bottle. (You will be using it on several recepies)
PUSH YOUR BROWSER'S 'BACK' BUTTON TO RETURN.
BARBECUE SAUCE:
9. Ketchup
10. Honey
11. Barbecue sauce 1. (A1-Steak Sauce)
12. Barbecue sauce 2. (Bulls Eye Barbecue Sauce - (Hickory Flavored)
13. Garlic cloves or Chopped Garlic, (prepared in a jar). ( I use Christopher Ranch chopped Garlic)
SALAD:
14. Salad dressing. I use BRIANNAS Rich Poppy Seed Dressing. Tasts perfect with this meal.
15. Mixed greens salad. Avoid Iceburg lettuce at all costs!
VEGETABLE 1
16. Asparagus spears. If you love it like I do then get enough of it for everybody to have seconds.
17. Mild Chedder Cheese (about 1 pound)
18. Flour
19. Milk or 1/2 & 1/2
VEGTABLE 2
20. A large bunch or two of fresh Carrots.
Once you have all the ingredients assembled and are ready to proceed,
clickHERE
PUSH YOUR BROWSER'S 'BACK' BUTTON TO RETURN.
Once again chef@thestarchef.com
TheStarChef.com, .net & .org - Copyright 2002, 2003.
All rights reserved.
The necessarydisclaimer.
This page made by:
-->
PUSH YOUR BROWSER'S 'BACK' BUTTON TO RETURN.
Once again chef@thestarchef.com
TheStarChef.com, .net & .org - Copyright 2002, 2003.
All rights reserved.
The necessarydisclaimer.
This page made by:
-->