[FTC Standard Disclosure] We received no compensation for this post. Any links that may earn us a commission are marked with [Affiliate Link].
This weekend, I fired up a couple of Big Green Eggs to make reverse-seared beef tri-tip, skillet roasted potatoes, and fire-roasted broccoli with white cheddar beer cheese sauce.
Reverse-seared beef tri-tip, skillet roasted potatoes, and broccoli with white cheddar beer cheese sauce.
This isn't a recipe post, rather just a summary of the cook with lots of pictures.
It all started when I saw this nicely marbled, Certified Angus Beef® Brand beef tri-tip at my Food City. I couldn't just leave it sitting there in the meat case, could I?
I coated the roast all over with the seasoning, put it on a rack as shown, then covered it loosely with plastic, and put it in the fridge for 24 hours.
If that thermometer looks familiar yet unfamiliar, that is because it is Thermoworks newest release - the Square DOT. I have a review coming up for this inexpensive, accurate, dual-probe remote thermometer. [Affiliate Link: Thermoworks Square DOT]
For the skillet potatoes, I preheated Egg #2 and my 80-year-old Griswold skillet to 400°f. I tossed 12 ounces of quartered red bliss potatoes, 1/4 cup onion, 1/4 cup diced red bell pepper, 1 tsp salt, 1/2 tsp Girl Carnivore's Over Easy, 1/4 tsp black pepper, and 1/4 tsp granulated garlic together in oil. I added that to the hot skillet and cooked it for 1 hour, stirring every 15 minutes.
I cooked the roast until it hit an internal temperature of 123°f.
Resting the roast on a cooling rack. Note that this rack was washed and sanitized from when used with the raw beef.
When the roast was resting, I added a quarter sheet pan of broccoli to the Egg that was roasting the potatoes at 400°f. The setup for this Egg was an Adjustable Rig (Ceramic Grill Store), so I had an indirect setup with multiple tiers. I used the Thermoworks Signals and Billows to maintain the temperature at 400°f. [Affiliate Link: Signals and Billows]
The potatoes are done once they are crispy on all sides.
The broccoli took about 20-25 minutes until it was fork-tender. I also grilled lemon to squeeze over the broccoli.
The white cheddar beer cheese was amazing on the broccoli....and potatoes.
White Cheddar Beer Cheese
www.nibblemethis.com
Published 01/17/2022
This can be served warm as a delicious cheese sauce for potatoes or veggies OR you can allow it to cool and use it as a cheese dip or topper for burgers.
Ingredients
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup light lager-style beer
2 ounces white cheddar, shredded (about 1/2 cup)
1/8 to 1/4 teaspoon Olde Virden's Red Hot Sprinkle
kosher salt to taste (1/4 to 1/2 teaspoon)
Instructions
Preheat a medium saucepot over medium heat. Add butter and stir to melt.
Make a light roux by shaking in flour while continuously whisking and continue to whisk until the flour is combined and the roux is light blonde in color and smells nutty, 1-3 minutes.
Slowly add the beer while continuously whisking until fully combined. Bring to a low simmer.
Stir in the cheese in batches, waiting for the cheese to melt before adding the next bunch.
Add the Olde Virden's Red Hot Sprinkle and allow to simmer for 5 minutes.
Taste for seasoning and add salt as desired.
Yield: 1 1/2 cups
Prep Time: 00 hrs. 05 mins.
Cook time: 00 hrs. 15 mins.
Total time: 20 mins.
Tags: cheese, sauce
After the roast had rested and its internal temperature started to drop, I seared the roast for 1-2 minutes per side at 500°f. I got it a little darker than I wanted, but that's okay; I knew that was a risk using a rub with sugar in it.
Seared and ready for slicing.
Sliced and absolutely delicious!
The roast was fantastic - flavorful crust, crispy texture on the outside, and buttery tender.
