Nocturnal battle

Thursday, December 28, 2023

Tri Tip roast with new kitchen gadget

I put the new thermometer through its paces tonight. I bought a nice grass fed "natural" tri tip at Grocery Outlet this afternoon. A little over two lbs. it ran about fourteen bucks. When I got home I salted it, wrapped it in saran and put it in the fridge for a couple hours.

I wasn't sure if I wanted to do a marinade or a dry rub and settled on the latter. I took a small bowl and added more salt, cracked pepper, paprika, cumin, chipotle, brown sugar, garlic powder, cracked chili flakes, onion powder, instant coffee and black Hawaiian salt and mixed it all up.

I took my roast out of the refrigerator and after washing my hands, patted it down dry. 

Applied olive oil and then rubbed in the dry mixture.

I was ready to start cooking. I fired up the Le Creuset griddle to medium high and added two tablespoons of olive oil.

I got an instant nice sear and turned it down to medium after about four minutes when I flipped the roast.

These cast iron enamel pans hold their heat very well on low temps.

I inserted the Chef I.Q. probe, which had been suitably charged, into the widest cross section of beef.

Care must be taken not to touch metal surfaces because the heat is too intense for the probe.

I stuck the hunk of cow onto a roasting pan and stuck it into the oven which I had preheated to 425 degrees.

I started the cook process on my phone and got instant reads on the internal temperature and the ambient temperature.

I now realize that my oven is giving me temps about 50 to 75 degrees under what I set it for. I honestly did not know.

It is old, like pretty much everything else in this old house, save my beautiful young wife.

But no problem, the thermometer guided me to the exact target internal temperature I had set, 132 degrees. 

The unit has a microphone that tells you when to turn the oven off.

I pulled it out of the oven, tented it with foil to rest and shut off the probe and the phone.

I came out with a perfectly cooked medium rare roast, just how I like it. You even get a cooking summary.

Leslie is not back from the coast yet so I have not eaten dinner. Have to make a salad.

But of course, I gave it a taste and the meat is cooked perfectly.

I am worried that I might have been a little too adventurous with the rub, will have to dial back on the coffee next time or maybe use decaf.

Hope she likes it, will let you know.

But I am sold on the thermometer.

Thanks Bill and Jean.

No comments: