Grilled Tri-tip

• 1 full Tri-tip steak
• ⅓ cup coarse-ground Pepper
• 1 Tbsp kosher salt
• 1 Tbsp garlic powder
• 1 tsp paprika
• ⅔ cup Avocado Oil
• 2 Tbsp Apple Cider Vinegar

Mix powdered spices in a small bowl or measuring cup, add oil and vinegar and stir thoroughly with a fork.

Put the meat in a gallon sized bag, add the marinade, and seal bag with as much air removed as possible.  Rub the marinade over the meat until evenly coated, and then let sit until it comes up to room temperature up to an hour and a half.

Prepare the grill for high-heat cooking.  If using charcoal, prepare a hot side and a cool side.

Sear the meat for approximately 6 minutes per side, flipping every three minutes.

Move the meat to the cool side, or turn off burners directly under the meat, and cook until done, approximately 5-10 more minutes.

Rest under foil for 15-20 minutes, and serve by cutting narrow slices across the grain.

Tandoori Chicken

• 1 whole chicken, quartered 
• 2 Tbsp ghee 
• 1 red onion, sliced into rings and soaked for 30 minutes 
• 1 lemon, wedged 

First Marinade

• 1 tsp sea salt 
• 2 tsp Kashmiri red chili powder 
• 1" ginger, peeled 
• 2 cloves garlic 
• 1 Tbsp lemon juice 

Second Marinade

• 1 cup Greek yogurt 
• 1" ginger, peeled and minced 
• 2 cloves garlic, minced 
• 1 tsp Kashmiri red chili powder 
• 1 Tbsp garam masala 
• 1 tsp ground coriander 

Trim the chicken and make deep slices to allow marinade to penetrate. Sever tendons connecting ankle joints.

Blend first marinade ingredients and rub over chicken pieces. place in covered dish and refrigerate 30 minutes while preparing second marinade

Whisk together ingredients for second marinade. After 30 minutes, rub the second marinade over the chicken. Place the chicken in a ziplock bag and refrigerate overnight.

Grill on direct heat bone-side down for 10 minutes. Once char is established, move to indirect side and brush with melted ghee. Grill to temp, about 30 minutes.

Serve with onions and lemon wedges.

Oven

If roasting, place chicken on a rack in a lined baking sheet, and roast at 450° until cooked through, ~45 minutes. Brush with glee 20 minutes into cooking.

Carne Asada

• 1 1/2 pounds flank steak
• 4 garlic cloves, finely chopped
• 1 jalapeno pepper, finely chopped
• 1/4 cup finely chopped cilantro
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• Pinch cayenne pepper
• 2 limes, juiced
• 1 orange, juiced
• 8 to 12 ounces beer (or beef broth)

Slice the flank steak on the diagonal into thin strips. Combine all ingredients in a large Ziploc bag or in a shallow dish (meat should be completely covered in liquid). Marinate in the refrigerator at least 3 hours. Take out and drain off the marinade. Lightly salt the steak. The meat can be cooked in a skillet with coconut oil or grilled. Cook 3-6 minutes on each side for medium-rare.

Serve with Pico de Gallo.

Souvlaki

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. dried mint
• 1 Tbsp. dried oregano
• 1 Tbsp dried onion powder
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 4 cloves of garlic, smashed and minced finely
• 2 lb. pork shoulder, trimmed of fat and cut into 1 ¼ inch cubes (or substitute leg of lamb)
• Salt and freshly ground black pepper
• Lemon (for serving)

Mix all ingredients except pork, salt, and pepper into marinade and stir well. Marinade pork for three hours. Remove the marinade from the refrigerator one hour before grilling to allow the meat to come up to room temp. Skewer pork onto 4-6 skewers and sear on high heat until well browned on all sides, then move to indirect heat until cooked through. Dribble with lemon juice before removing from grill. Serve hot.

Butterflied Grilled Chicken

• 1 whole chicken
• 1 Tbsp salt
• 1 Tbsp ground pepper (try a mix of white and black)
• 1-2 Tbsp smoked paprika (or just sweet paprika if you can’t find the smoked variety)
• 1 Tbsp chili powder
• 1 Tbsp garlic powder or dried minced garlic
• 1 tsp turmeric

Get the grill started first, so it comes up to at least 325 degrees Fahrenheit before you put the bird on.

Mix the dry ingredients together and set the rub aside.

Set the chicken breast-side down and remove anything that’s inside the cavity. Using a sharp knife or kitchen shears, cut down each side of the backbone to remove it.

The backbone runs right down the middle of the chicken. When the backbone is removed, the chicken will fold open.

Rub the bird with olive oil then rub the spice mix generously all over the bird.

Cook the chicken with the grill lid on, checking and turning the bird every 15 minutes. Watch out for flare-ups and try to avoid letting the chicken comes in direct contact with flames. Cook until an internal temperature of at least 165 degrees Fahrenheit is reached.

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