Do it for Dad! Steal this Texas barbecue recipe

Smoking is a process whereby meat is cooked with the indirect application of heat from smoldering wood, usually at low temperatures. The smoke of the burning wood adds significant flavor to the meat. Use different woods to infuse different flavors into the roast. Due to the lower temperature, smoking meat takes much longer than grilling.

First, you'll need to prepare your fire. You can use a gas grill, but a kettle grill used for charcoal cooking will produce superior results. Make sure you have clearance overhead. You shouldn't be near trees, cables and roofs. Using mesquite wood, build a cone shape in the middle of the base.  We like to have a piece of oak soaking in water while we get the mesquite going. Douse the mesquite with starter fluid once, then wait five minutes and repeat.  Wait another minute or two, then strike a match.  The flame will reach 5 to 6 feet, so step back quickly.

Wait for the coals to turn white so that all starter fluid has burned off and coals are at their hottest. Rake coals to one side of the base and put the grill top back on. Place your two or three tri-tips over the hot coals and sear on both sides to seal in the spices and the juices. Searing can be also done on a gas grill. When you are satisfied with the exterior color, remove the meat to a platter.

Lift the grill and add the moist piece of oak over the coals. As mentioned earlier, the main source of heat will be on one side of the base. The objective is to cook over indirect heat. Put your grill back on and place the meat over the side opposite the fire. You will need to open the vents on the bottom and the lid of your kettle grill. If you are using a gas grill, the same principle applies — cook using indirect heat and remember to add wet oak wood or chips for flavor. (Most gas grill have two or three burners, thus allowing you to use indirect heat.)

Cooking a tri-tip will take about 30 to 45 minutes. Cook until the meat reaches 130F to 145F, depending on how rare you want it. The longer you let the meat cook under the hood of the grill, the more the meat will taste of smoke. Allow the meat to rest 10 minutes before carving, so that the juices settle.

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In Texas, the barbecue sauce is always on the side so the meat can speak for itself.  Here is the recipe for Texan BBQ sauce to complement the meat.

Lone Star Hot BBQ Sauce
1/2 small jalapeno pepper ($0.22)
1/2 small yellow onion, chopped ($0.18)
1-1/2 cups ketchup ($0.89)
2 tablespoons cider vinegar ($0.03)
2 tablespoons light brown sugar ($0.13)
2 teaspoons red pepper flakes ($0.07)
2 tablespoons root beer ($0.05)
2 tablespoons Worcestershire sauce ($0.08)

Puree the pepper and onion in a food processor then combine with remaining ingredients. Mix with a hand mixer until smooth, then simmer over medium heat for 1 hour. Chill the portion you don't use immediately.

Austin’s Restaurant
1616 West El Camino Real
Mountain View, CA 94040
650-969-9191
www.austinsbbq.com

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