Alexis and I made this Tri-Tip Cobb Salad for dinner this week. It's not really an authentic Cobb salad...maybe Cobb-ish? Whatever you want to call it, it's delicious. It features:
- Reverse-seared beef tri-tip.
- Home-cured & smoked sorghum bacon (a recipe from our second book)
- Homemade yeast roll croutons
- Hard-boiled eggs
- Sliced tomato
- French fried onions
- Spring mix
- Homemade blue cheese dressing
I had been craving beef tri-tip recently because Dan Phelps posted one that he cooked on his Kamado Joe at Learning To Smoke. I mentioned to him that I hadn't seen tri-tip in the Knoxville area in quite a while and then BAM! The very next week, I stumbled across a tri-tip! The Baader-Meinhof effect for meat, perhaps?
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| I have had a jar of Santa Maria tri-tip rub that I made at the Certified Angus Beef® Brand Culinary Center last year. |
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| I lightly coated the tri-tip with avocado oil and then liberally applied the Santa Maria rub all over. A lot of people ask me about avocado oil. It is a high-temperature cooking oil that's excellent for grilling. It has a neutral flavor, much like olive oil doesn't taste like olives, and peanut oil doesn't taste like peanuts. |
