Mike Romain

I figured it was best to start an unattached thread for camp cooking
recipes rather than have a couple others going at once.

My wife likes coming along camping and we always believed we should eat
good while out in the bush, so we do. 25+ years later, my wife still
comes camping with me. :-)

I have more than a few recipes, this duck one is for a lazy afternoon
around camp when you have lots of firewood like we do in the Canadian
Bush. A covered BBQ can work too.

This is a marinade for spit roasting a duck. I would double or triple
the volume as needed for more than one duck.

1 Cup red wine vinegar.
1/4 cup olive oil or other vegetable oil will work.
Juice from 1 lemon or liquid lemon juice equivalent.
1 Cup brown sugar.
1 med onion diced.
2 cloves of garlic pressed and chopped.
2 tablespoons of soy sauce. Darker will make darker skin.
1/4 tsp. of Oregano.
1/4 tsp. of black pepper.

I mix this up and marinade the duck in it overnight.

I get a nice bed of coals going and usually manage to set up a wind
break with chunks of logs or sticks set in with 'tin' foil or like last
summer, big slabs of bark. I use a green stick wrapped in foil as a
spit and use foil or a cookie sheet as a drip tray.

I keep the duck at a point where a steady drip of fat is running off it
for at least 6 hours. The skin will go dark, but still tastes great and
the meat just falls apart. 7 hours is usual. It is done when the skin
starts to sizzle and darken and it stops dripping fat.

This can be cooked in an oven or covered BBQ on low. It then takes
about 3-4 hours but the skin needs a couple strips of bacon on top for
the last half hour or more to help crisp it up.

Billy Ray has started a Camp Cooking photo site which has the last
duck's photos and an oven chicken I made traditionally, stuffed and
baked in Steve and Jo's Coleman oven. I now have a Coleman oven I got
for xmas and have some recipes for that too, but this is the first one.

http://www.imagestation.com/album/?id=2115046342

If others feel like adding more I will add a few more for sure.

I am really interested in the 'tri tip' idea. We don't find that cut in
Canada, but if I ask I bet I can get one. We get the top sirloins, not
the bottom for some reason and I'll bet a top sirloin would work too. I
can get nice ones of those I bring on runs. We have some day trips
where everyone chips in and I have put together steak, escargot, potato
salad and garlic bread lunches.... I think one of the last ones ended
up at $6.00 or so each.

Mike
86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
88 Cherokee 235 BFG AT's
Canadian Off Road Trips Photos: Non members can still view!
Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
(More Off Road album links at bottom of the view page)

KJ.Kate

Hey Mike

On that Tri-Tip thing
Coming from California to Tennessee, one thing I have found is that people
west of the rockies do not have any idea what a tri-tip is unless they have
been out west.

Though the tri-tip is indeed cut from the bottom sirloin the top sirloin is
NOT a good substitute. It's dry and papery where the tri-tip is moist and
flavorful and quite tender when properly cooked.

We have tried all sorts of cuts and tried to explain to several butchers in
Tennessee what we want. We even took a tri-tip in to a local butcher and
they can not/will not do it. Most claim that the tri-tip is missing from the
meat when they get it or that... *sigh* they have no idea how to cut it. We
downloaded and printed the instructions, gave them the name and phone number
of our butcher out west and...well.. the excuses are many and still no
tri-tip.

As far as taste and texture I would guess that the closest you could get
would be an eye of chuck. That is IF you could get something large enough
and with a nice layer of fat on it for a slow roast.

If you have better luck with the meat cutters in your area that's great! I
think my biggest disappointment in TN is the complete lack of customer
service.
If they don't have it, they have never heard of it and they don't give a
sh*t if they get it for you or not.
We have even had one of the butchers pull out the whole slab and ask us
where it's cut from.. hell I'm not a butcher, it's the bottom sirloin, then
they STILL get it wrong.. beats me.

So, we just import ours. When we go out west we buy about 30 roasts or if
someone comes to visitwe have them bring some to us. It's a real pain in the
neck.

Recently we were at the local Sams Club talking to the butcher there. He
says that he MIGHT be able to order them a case at a time. That would be
about $200 a pop but I really don't care so long as we can get them.

Ok, hope you can find some! They are as rare as hen's teeth out here!

KJK

"Mike Romain" <romainm@sympatico.ca> wrote in message
news:43C43416.A29284F1@sympatico.ca...
:I figured it was best to start an unattached thread for camp cooking
: recipes rather than have a couple others going at once.
:
: My wife likes coming along camping and we always believed we should eat
: good while out in the bush, so we do. 25+ years later, my wife still
: comes camping with me. :-)
:
: I have more than a few recipes, this duck one is for a lazy afternoon
: around camp when you have lots of firewood like we do in the Canadian
: Bush. A covered BBQ can work too.
:
: This is a marinade for spit roasting a duck. I would double or triple
: the volume as needed for more than one duck.
:
: 1 Cup red wine vinegar.
: 1/4 cup olive oil or other vegetable oil will work.
: Juice from 1 lemon or liquid lemon juice equivalent.
: 1 Cup brown sugar.
: 1 med onion diced.
: 2 cloves of garlic pressed and chopped.
: 2 tablespoons of soy sauce. Darker will make darker skin.
: 1/4 tsp. of Oregano.
: 1/4 tsp. of black pepper.
:
: I mix this up and marinade the duck in it overnight.
:
: I get a nice bed of coals going and usually manage to set up a wind
: break with chunks of logs or sticks set in with 'tin' foil or like last
: summer, big slabs of bark. I use a green stick wrapped in foil as a
: spit and use foil or a cookie sheet as a drip tray.
:
: I keep the duck at a point where a steady drip of fat is running off it
: for at least 6 hours. The skin will go dark, but still tastes great and
: the meat just falls apart. 7 hours is usual. It is done when the skin
: starts to sizzle and darken and it stops dripping fat.
:
: This can be cooked in an oven or covered BBQ on low. It then takes
: about 3-4 hours but the skin needs a couple strips of bacon on top for
: the last half hour or more to help crisp it up.
:
: Billy Ray has started a Camp Cooking photo site which has the last
: duck's photos and an oven chicken I made traditionally, stuffed and
: baked in Steve and Jo's Coleman oven. I now have a Coleman oven I got
: for xmas and have some recipes for that too, but this is the first one.
:
: http://www.imagestation.com/album/?id=2115046342
:
: If others feel like adding more I will add a few more for sure.
:
: I am really interested in the 'tri tip' idea. We don't find that cut in
: Canada, but if I ask I bet I can get one. We get the top sirloins, not
: the bottom for some reason and I'll bet a top sirloin would work too. I
: can get nice ones of those I bring on runs. We have some day trips
: where everyone chips in and I have put together steak, escargot, potato
: salad and garlic bread lunches.... I think one of the last ones ended
: up at $6.00 or so each.
:
: Mike
: 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
: 88 Cherokee 235 BFG AT's
: Canadian Off Road Trips Photos: Non members can still view!
: Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
: (More Off Road album links at bottom of the view page)

KJ.Kate

Hey Mike

On that Tri-Tip thing
Coming from California to Tennessee, one thing I have found is that people
west of the rockies do not have any idea what a tri-tip is unless they have
been out west.

Though the tri-tip is indeed cut from the bottom sirloin the top sirloin is
NOT a good substitute. It's dry and papery where the tri-tip is moist and
flavorful and quite tender when properly cooked.

We have tried all sorts of cuts and tried to explain to several butchers in
Tennessee what we want. We even took a tri-tip in to a local butcher and
they can not/will not do it. Most claim that the tri-tip is missing from the
meat when they get it or that... *sigh* they have no idea how to cut it. We
downloaded and printed the instructions, gave them the name and phone number
of our butcher out west and...well.. the excuses are many and still no
tri-tip.

As far as taste and texture I would guess that the closest you could get
would be an eye of chuck. That is IF you could get something large enough
and with a nice layer of fat on it for a slow roast.

If you have better luck with the meat cutters in your area that's great! I
think my biggest disappointment in TN is the complete lack of customer
service.
If they don't have it, they have never heard of it and they don't give a
sh*t if they get it for you or not.
We have even had one of the butchers pull out the whole slab and ask us
where it's cut from.. hell I'm not a butcher, it's the bottom sirloin, then
they STILL get it wrong.. beats me.

So, we just import ours. When we go out west we buy about 30 roasts or if
someone comes to visitwe have them bring some to us. It's a real pain in the
neck.

Recently we were at the local Sams Club talking to the butcher there. He
says that he MIGHT be able to order them a case at a time. That would be
about $200 a pop but I really don't care so long as we can get them.

Ok, hope you can find some! They are as rare as hen's teeth out here!

KJK

"Mike Romain" <romainm@sympatico.ca> wrote in message
news:43C43416.A29284F1@sympatico.ca...
:I figured it was best to start an unattached thread for camp cooking
: recipes rather than have a couple others going at once.
:
: My wife likes coming along camping and we always believed we should eat
: good while out in the bush, so we do. 25+ years later, my wife still
: comes camping with me. :-)
:
: I have more than a few recipes, this duck one is for a lazy afternoon
: around camp when you have lots of firewood like we do in the Canadian
: Bush. A covered BBQ can work too.
:
: This is a marinade for spit roasting a duck. I would double or triple
: the volume as needed for more than one duck.
:
: 1 Cup red wine vinegar.
: 1/4 cup olive oil or other vegetable oil will work.
: Juice from 1 lemon or liquid lemon juice equivalent.
: 1 Cup brown sugar.
: 1 med onion diced.
: 2 cloves of garlic pressed and chopped.
: 2 tablespoons of soy sauce. Darker will make darker skin.
: 1/4 tsp. of Oregano.
: 1/4 tsp. of black pepper.
:
: I mix this up and marinade the duck in it overnight.
:
: I get a nice bed of coals going and usually manage to set up a wind
: break with chunks of logs or sticks set in with 'tin' foil or like last
: summer, big slabs of bark. I use a green stick wrapped in foil as a
: spit and use foil or a cookie sheet as a drip tray.
:
: I keep the duck at a point where a steady drip of fat is running off it
: for at least 6 hours. The skin will go dark, but still tastes great and
: the meat just falls apart. 7 hours is usual. It is done when the skin
: starts to sizzle and darken and it stops dripping fat.
:
: This can be cooked in an oven or covered BBQ on low. It then takes
: about 3-4 hours but the skin needs a couple strips of bacon on top for
: the last half hour or more to help crisp it up.
:
: Billy Ray has started a Camp Cooking photo site which has the last
: duck's photos and an oven chicken I made traditionally, stuffed and
: baked in Steve and Jo's Coleman oven. I now have a Coleman oven I got
: for xmas and have some recipes for that too, but this is the first one.
:
: http://www.imagestation.com/album/?id=2115046342
:
: If others feel like adding more I will add a few more for sure.
:
: I am really interested in the 'tri tip' idea. We don't find that cut in
: Canada, but if I ask I bet I can get one. We get the top sirloins, not
: the bottom for some reason and I'll bet a top sirloin would work too. I
: can get nice ones of those I bring on runs. We have some day trips
: where everyone chips in and I have put together steak, escargot, potato
: salad and garlic bread lunches.... I think one of the last ones ended
: up at $6.00 or so each.
:
: Mike
: 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
: 88 Cherokee 235 BFG AT's
: Canadian Off Road Trips Photos: Non members can still view!
: Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
: (More Off Road album links at bottom of the view page)

KJ.Kate

Hey Mike

On that Tri-Tip thing
Coming from California to Tennessee, one thing I have found is that people
west of the rockies do not have any idea what a tri-tip is unless they have
been out west.

Though the tri-tip is indeed cut from the bottom sirloin the top sirloin is
NOT a good substitute. It's dry and papery where the tri-tip is moist and
flavorful and quite tender when properly cooked.

We have tried all sorts of cuts and tried to explain to several butchers in
Tennessee what we want. We even took a tri-tip in to a local butcher and
they can not/will not do it. Most claim that the tri-tip is missing from the
meat when they get it or that... *sigh* they have no idea how to cut it. We
downloaded and printed the instructions, gave them the name and phone number
of our butcher out west and...well.. the excuses are many and still no
tri-tip.

As far as taste and texture I would guess that the closest you could get
would be an eye of chuck. That is IF you could get something large enough
and with a nice layer of fat on it for a slow roast.

If you have better luck with the meat cutters in your area that's great! I
think my biggest disappointment in TN is the complete lack of customer
service.
If they don't have it, they have never heard of it and they don't give a
sh*t if they get it for you or not.
We have even had one of the butchers pull out the whole slab and ask us
where it's cut from.. hell I'm not a butcher, it's the bottom sirloin, then
they STILL get it wrong.. beats me.

So, we just import ours. When we go out west we buy about 30 roasts or if
someone comes to visitwe have them bring some to us. It's a real pain in the
neck.

Recently we were at the local Sams Club talking to the butcher there. He
says that he MIGHT be able to order them a case at a time. That would be
about $200 a pop but I really don't care so long as we can get them.

Ok, hope you can find some! They are as rare as hen's teeth out here!

KJK

"Mike Romain" <romainm@sympatico.ca> wrote in message
news:43C43416.A29284F1@sympatico.ca...
:I figured it was best to start an unattached thread for camp cooking
: recipes rather than have a couple others going at once.
:
: My wife likes coming along camping and we always believed we should eat
: good while out in the bush, so we do. 25+ years later, my wife still
: comes camping with me. :-)
:
: I have more than a few recipes, this duck one is for a lazy afternoon
: around camp when you have lots of firewood like we do in the Canadian
: Bush. A covered BBQ can work too.
:
: This is a marinade for spit roasting a duck. I would double or triple
: the volume as needed for more than one duck.
:
: 1 Cup red wine vinegar.
: 1/4 cup olive oil or other vegetable oil will work.
: Juice from 1 lemon or liquid lemon juice equivalent.
: 1 Cup brown sugar.
: 1 med onion diced.
: 2 cloves of garlic pressed and chopped.
: 2 tablespoons of soy sauce. Darker will make darker skin.
: 1/4 tsp. of Oregano.
: 1/4 tsp. of black pepper.
:
: I mix this up and marinade the duck in it overnight.
:
: I get a nice bed of coals going and usually manage to set up a wind
: break with chunks of logs or sticks set in with 'tin' foil or like last
: summer, big slabs of bark. I use a green stick wrapped in foil as a
: spit and use foil or a cookie sheet as a drip tray.
:
: I keep the duck at a point where a steady drip of fat is running off it
: for at least 6 hours. The skin will go dark, but still tastes great and
: the meat just falls apart. 7 hours is usual. It is done when the skin
: starts to sizzle and darken and it stops dripping fat.
:
: This can be cooked in an oven or covered BBQ on low. It then takes
: about 3-4 hours but the skin needs a couple strips of bacon on top for
: the last half hour or more to help crisp it up.
:
: Billy Ray has started a Camp Cooking photo site which has the last
: duck's photos and an oven chicken I made traditionally, stuffed and
: baked in Steve and Jo's Coleman oven. I now have a Coleman oven I got
: for xmas and have some recipes for that too, but this is the first one.
:
: http://www.imagestation.com/album/?id=2115046342
:
: If others feel like adding more I will add a few more for sure.
:
: I am really interested in the 'tri tip' idea. We don't find that cut in
: Canada, but if I ask I bet I can get one. We get the top sirloins, not
: the bottom for some reason and I'll bet a top sirloin would work too. I
: can get nice ones of those I bring on runs. We have some day trips
: where everyone chips in and I have put together steak, escargot, potato
: salad and garlic bread lunches.... I think one of the last ones ended
: up at $6.00 or so each.
:
: Mike
: 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
: 88 Cherokee 235 BFG AT's
: Canadian Off Road Trips Photos: Non members can still view!
: Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
: (More Off Road album links at bottom of the view page)

jbjeep

Kate - You are correct on its hard to find a suitable substitute cut.

Suggestion. Check your local area and or nearest city for a butcher or meat market.
Someone who specializes in just meat. Call and ask them. It used to be hard to get
out where I am, and I started bitching at the local butchers in the grocery store.
All the local stores now carry them. Not cheap, but they carry them. Occasionally I
find it on sale, and the last time I did bought nearly 60 lbs of tri tip to spit
between myself, my sister and her husband, and a friend and his GF (can you tell we
eat it all the time?).

If you have a Costco where you are, ask the butchers there about it. All the
Costco's that I know of (granted all on the west coast) carry that cut.

You can bbq (grill or fire) or you can broil it in the oven. I often do it in the
oven on a broiler pan when its too wet to stand outside at the bbq.

By the way, this also tastes very good on lamb chunks too.

I am sorry that I don't have any good set amounts, but this is how my mom gave me the
recipe.

Tri-Tip and Lamb Marinade
cut meat to grilling size before marinating (if not using tri-tip)
use balsamic vinegar ONLY
drizzle over some olive oil
add garlic that has been minced very fine or thru a garlic press
add cut up FRESH rosemary
marinate meat for at least 1 hour a side.

What I do:
Take a tri-tip, fresh or still frozen, put it in a large plastic ziplock. Add approx
1-2 cups of balsamic vinegar, depending on the size of the tri-tip to the bag with
the meat. Add approx 1/2-3/4 cups olive oil to the bag. Balsamic vinegar - any type
is fine. Olive oil, any type/flavor of olive oil is fine, but do NOT substitute a
different type of oil. Add as much garlic as you think you would like to the bag.
You can use granulated garlic, fresh garlic, or the stuff in a jar. Must be chopped
up fine. Chop up 2-5 sprigs of FRESH Rosemary. Personally I like more Rosemary. It
does not need to be chopped fine, and I leave the stem in there too usually. You
just want it bruised and or cut so that it will release the oils.

Shake bag well. Take bag and refrigerate several hours or several days. Turn bag
over approx 1/2 way thru so that it soaks in well on both sides. (I have been known
to take a frozen tri tip, make up the marinade, put them in the same bag and then put
them back in the freezer until the day we decide to cook it on the trail. Just get
it out that morning, turn it 1/2 way thru the day, grill it that night.

Grill or broil approx 10-30 minutes a side, depending on thickness, how you like your
meat, and if it is frozen or not. A fresh tri-tip served very rare is usually about
10 minutes or so on a medium heat. You will have to experiment to get it just the
way you like it.

Take the meat off the fire with a spatula or some grabbers. Do NOT poke a fork or a
knife in it. After you take the meat off of the fire, you need to let it sit
undisturbed (don't poke any holes in it or slice it) for at least 10 minutes. If you
do not do this, it will bleed out the juices and be dry. Letting it set for about 15
minutes or so will lock in the juices and make it really nice and juicy and tender.
Cut meat into slices across the grain.

I warn you, this will be inhaled when done well. We usually figure 2-3 people per
tri tip depending on size and how much other food we have with it. An average
tri-tip feeds 3 for dinner if you have plenty of sides. Otherwise it feeds 2 larger
appetites. Last time I did this in camp we had 7 of us and I used 3 med tri-tips and
had barely enough left over for lunch.

Oh, and the marinade can be cooked up in a pot and then poured over the meat (kinda
like a gravy). I like it over pasta and also over potatoes as a side dish with the
meat.

-jenn

jbjeep

Kate - You are correct on its hard to find a suitable substitute cut.

Suggestion. Check your local area and or nearest city for a butcher or meat market.
Someone who specializes in just meat. Call and ask them. It used to be hard to get
out where I am, and I started bitching at the local butchers in the grocery store.
All the local stores now carry them. Not cheap, but they carry them. Occasionally I
find it on sale, and the last time I did bought nearly 60 lbs of tri tip to spit
between myself, my sister and her husband, and a friend and his GF (can you tell we
eat it all the time?).

If you have a Costco where you are, ask the butchers there about it. All the
Costco's that I know of (granted all on the west coast) carry that cut.

You can bbq (grill or fire) or you can broil it in the oven. I often do it in the
oven on a broiler pan when its too wet to stand outside at the bbq.

By the way, this also tastes very good on lamb chunks too.

I am sorry that I don't have any good set amounts, but this is how my mom gave me the
recipe.

Tri-Tip and Lamb Marinade
cut meat to grilling size before marinating (if not using tri-tip)
use balsamic vinegar ONLY
drizzle over some olive oil
add garlic that has been minced very fine or thru a garlic press
add cut up FRESH rosemary
marinate meat for at least 1 hour a side.

What I do:
Take a tri-tip, fresh or still frozen, put it in a large plastic ziplock. Add approx
1-2 cups of balsamic vinegar, depending on the size of the tri-tip to the bag with
the meat. Add approx 1/2-3/4 cups olive oil to the bag. Balsamic vinegar - any type
is fine. Olive oil, any type/flavor of olive oil is fine, but do NOT substitute a
different type of oil. Add as much garlic as you think you would like to the bag.
You can use granulated garlic, fresh garlic, or the stuff in a jar. Must be chopped
up fine. Chop up 2-5 sprigs of FRESH Rosemary. Personally I like more Rosemary. It
does not need to be chopped fine, and I leave the stem in there too usually. You
just want it bruised and or cut so that it will release the oils.

Shake bag well. Take bag and refrigerate several hours or several days. Turn bag
over approx 1/2 way thru so that it soaks in well on both sides. (I have been known
to take a frozen tri tip, make up the marinade, put them in the same bag and then put
them back in the freezer until the day we decide to cook it on the trail. Just get
it out that morning, turn it 1/2 way thru the day, grill it that night.

Grill or broil approx 10-30 minutes a side, depending on thickness, how you like your
meat, and if it is frozen or not. A fresh tri-tip served very rare is usually about
10 minutes or so on a medium heat. You will have to experiment to get it just the
way you like it.

Take the meat off the fire with a spatula or some grabbers. Do NOT poke a fork or a
knife in it. After you take the meat off of the fire, you need to let it sit
undisturbed (don't poke any holes in it or slice it) for at least 10 minutes. If you
do not do this, it will bleed out the juices and be dry. Letting it set for about 15
minutes or so will lock in the juices and make it really nice and juicy and tender.
Cut meat into slices across the grain.

I warn you, this will be inhaled when done well. We usually figure 2-3 people per
tri tip depending on size and how much other food we have with it. An average
tri-tip feeds 3 for dinner if you have plenty of sides. Otherwise it feeds 2 larger
appetites. Last time I did this in camp we had 7 of us and I used 3 med tri-tips and
had barely enough left over for lunch.

Oh, and the marinade can be cooked up in a pot and then poured over the meat (kinda
like a gravy). I like it over pasta and also over potatoes as a side dish with the
meat.

-jenn

jbjeep

Kate - You are correct on its hard to find a suitable substitute cut.

Suggestion. Check your local area and or nearest city for a butcher or meat market.
Someone who specializes in just meat. Call and ask them. It used to be hard to get
out where I am, and I started bitching at the local butchers in the grocery store.
All the local stores now carry them. Not cheap, but they carry them. Occasionally I
find it on sale, and the last time I did bought nearly 60 lbs of tri tip to spit
between myself, my sister and her husband, and a friend and his GF (can you tell we
eat it all the time?).

If you have a Costco where you are, ask the butchers there about it. All the
Costco's that I know of (granted all on the west coast) carry that cut.

You can bbq (grill or fire) or you can broil it in the oven. I often do it in the
oven on a broiler pan when its too wet to stand outside at the bbq.

By the way, this also tastes very good on lamb chunks too.

I am sorry that I don't have any good set amounts, but this is how my mom gave me the
recipe.

Tri-Tip and Lamb Marinade
cut meat to grilling size before marinating (if not using tri-tip)
use balsamic vinegar ONLY
drizzle over some olive oil
add garlic that has been minced very fine or thru a garlic press
add cut up FRESH rosemary
marinate meat for at least 1 hour a side.

What I do:
Take a tri-tip, fresh or still frozen, put it in a large plastic ziplock. Add approx
1-2 cups of balsamic vinegar, depending on the size of the tri-tip to the bag with
the meat. Add approx 1/2-3/4 cups olive oil to the bag. Balsamic vinegar - any type
is fine. Olive oil, any type/flavor of olive oil is fine, but do NOT substitute a
different type of oil. Add as much garlic as you think you would like to the bag.
You can use granulated garlic, fresh garlic, or the stuff in a jar. Must be chopped
up fine. Chop up 2-5 sprigs of FRESH Rosemary. Personally I like more Rosemary. It
does not need to be chopped fine, and I leave the stem in there too usually. You
just want it bruised and or cut so that it will release the oils.

Shake bag well. Take bag and refrigerate several hours or several days. Turn bag
over approx 1/2 way thru so that it soaks in well on both sides. (I have been known
to take a frozen tri tip, make up the marinade, put them in the same bag and then put
them back in the freezer until the day we decide to cook it on the trail. Just get
it out that morning, turn it 1/2 way thru the day, grill it that night.

Grill or broil approx 10-30 minutes a side, depending on thickness, how you like your
meat, and if it is frozen or not. A fresh tri-tip served very rare is usually about
10 minutes or so on a medium heat. You will have to experiment to get it just the
way you like it.

Take the meat off the fire with a spatula or some grabbers. Do NOT poke a fork or a
knife in it. After you take the meat off of the fire, you need to let it sit
undisturbed (don't poke any holes in it or slice it) for at least 10 minutes. If you
do not do this, it will bleed out the juices and be dry. Letting it set for about 15
minutes or so will lock in the juices and make it really nice and juicy and tender.
Cut meat into slices across the grain.

I warn you, this will be inhaled when done well. We usually figure 2-3 people per
tri tip depending on size and how much other food we have with it. An average
tri-tip feeds 3 for dinner if you have plenty of sides. Otherwise it feeds 2 larger
appetites. Last time I did this in camp we had 7 of us and I used 3 med tri-tips and
had barely enough left over for lunch.

Oh, and the marinade can be cooked up in a pot and then poured over the meat (kinda
like a gravy). I like it over pasta and also over potatoes as a side dish with the
meat.

-jenn

jbjeep

Good make ahead trail snack food. Its just enough batter to hold the dates and the
nuts together.

Date Nut Squares

Beat 2 eggs, add 1/2 cup sugar, and 1/2 teaspoon vanilla.
Add 1/2 c flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Mix in 1 cup walnuts (or pecans) and 2 cups chopped dates.
------ in an 8" pan.

Bake at 325 for 25-30 minutes.

-jenn

jbjeep

Good make ahead trail snack food. Its just enough batter to hold the dates and the
nuts together.

Date Nut Squares

Beat 2 eggs, add 1/2 cup sugar, and 1/2 teaspoon vanilla.
Add 1/2 c flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Mix in 1 cup walnuts (or pecans) and 2 cups chopped dates.
------ in an 8" pan.

Bake at 325 for 25-30 minutes.

-jenn

jbjeep

Good make ahead trail snack food. Its just enough batter to hold the dates and the
nuts together.

Date Nut Squares

Beat 2 eggs, add 1/2 cup sugar, and 1/2 teaspoon vanilla.
Add 1/2 c flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Mix in 1 cup walnuts (or pecans) and 2 cups chopped dates.
------ in an 8" pan.

Bake at 325 for 25-30 minutes.

-jenn