My daughters birthday was this past Monday and my grandsons (her son) was Wednesday) We haven't had any cookouts or dinners for quite awhile so decided to losen up just a tad and have them over for dinner. I didnt catch much step by step on this as I had a ton of things going on plus the prep and cook. Tri tip was smpked with B&B oak lump along with a mix of a little mesquite and some whiskey barrel oak. Smoked at 250F to about 125F and seared a bit on the hot Kamado after.
Tri tip was marinated overnight in a simple marinade:
Marinade ingredients
Did not catch a pic of the whole tri tip before or after the cook. I marinaded both of them in zip lock bags overnight. Also made a nice homemade chimichurri to serve over the beef. Made it last night so the flavors could marry overnight.
Chimchurri Ingredients
Next up was to make a salad. I went with something a bit different making a warm red cabbage and collard green slaw.
Red Cabbage and Collard Green Slaw Ingredients
I wanted to serve a bunch of grilled veggies so today was the perfect time to try out this big grill basket I have. I cut up zucchini, yellow squash , plenty of red onion and also have a nice big amount of mix color cherry tomatoes. Here are shots of the raw veggies and the deliciousness after the hot grilling in my Vison Kamado. Tomatoes were added to the basket towards the end when the rest of the veggies were close to ready. I did a ton of these and am very glad I did they are awesome.
I did a Tex Mex cheddar zuchinni fritter for an appetizer that I did by "feel" as opposed to recipe. Shredded zucchini squeezed dry, a cup or so of shredded cheddar , 1 egg, , crushed bbq pork rinds and almond flour until I got a consistency I thought would bake and hold. Added some chopped green onion and cumin for flavor. Also did a sugar free lemon cheesecake mousse that was the bomb. Will share the recipe on that at the end.
So here we go with plating first up is the appetizer. The zucchini cheddar fritter with some salsa verde , red pepper and sour cream. My grandson wolfed 3 of these. They ended up being quite the hit despite my thinking they may not be a home run.
Next up is the warm red cabbage and collard slaw. This went over well but was especially a smash hit with my wife. I will have to make this again I have been told lol.
Main coarse up next. Medium rare tri tip served on a bed of grille d veggies dressed up with some delicious chimichurri sauce.
Lastly the dessert. This stuff is off the hook creamy delicious!! Dressed up the sugar free lemon cheesecake mousse with some freshly whipped cream , blueberries and mint leaf. This dessert will be happening much more often too. My daughter , boyfriend and grandson were blown away that it was sugar free.
Thats it folks. Overall pretty close to a grand slam homer meal. Every piece of the meal is a keeper for future meals. I had done none of these before today. Thanks for looking!! Cheesecake mousse recipe below.
Lemon cheesecake mousse ingredients
Tri tip was marinated overnight in a simple marinade:
Marinade ingredients
- 10 cloves of garlic minced
- 2 tsp smoked paprika
- 4 tsp black pepper
- 2 tbsp coarse salt
- 1 cup olive oil
- 6 tbsp red wine vinegar
- 4 tsp Worcestershire sauce
Did not catch a pic of the whole tri tip before or after the cook. I marinaded both of them in zip lock bags overnight. Also made a nice homemade chimichurri to serve over the beef. Made it last night so the flavors could marry overnight.
Chimchurri Ingredients
- 1/2 cup chopped fresh flat leaf parsley
- 2 tbsp chopped fresh oregano
- 1 tsp lemon zest
- 1 tbsp minced garlic
- 1 tsp red pepper flake
- 2 tbsp red wine vinegar
- 1/2 cup EVOO
- S&P to taste
Next up was to make a salad. I went with something a bit different making a warm red cabbage and collard green slaw.
Red Cabbage and Collard Green Slaw Ingredients
- 1 medium head of red cabbage
- 1 bunch of collard greens deveined and cut up into small 1 to 2 inch pieces
- 4 tbsp olive oil
- 1/2 lbs. bacon browned and cut up
- salt and pepper to taste
- 1 cup of apple cider vinegar
- 1/4 cup sugar free ketchup
- 1 tbsp Swerve brown sugar sub
- 1 tbsp Allulose (white sugar sub of any kind)
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
I wanted to serve a bunch of grilled veggies so today was the perfect time to try out this big grill basket I have. I cut up zucchini, yellow squash , plenty of red onion and also have a nice big amount of mix color cherry tomatoes. Here are shots of the raw veggies and the deliciousness after the hot grilling in my Vison Kamado. Tomatoes were added to the basket towards the end when the rest of the veggies were close to ready. I did a ton of these and am very glad I did they are awesome.
I did a Tex Mex cheddar zuchinni fritter for an appetizer that I did by "feel" as opposed to recipe. Shredded zucchini squeezed dry, a cup or so of shredded cheddar , 1 egg, , crushed bbq pork rinds and almond flour until I got a consistency I thought would bake and hold. Added some chopped green onion and cumin for flavor. Also did a sugar free lemon cheesecake mousse that was the bomb. Will share the recipe on that at the end.
So here we go with plating first up is the appetizer. The zucchini cheddar fritter with some salsa verde , red pepper and sour cream. My grandson wolfed 3 of these. They ended up being quite the hit despite my thinking they may not be a home run.
Next up is the warm red cabbage and collard slaw. This went over well but was especially a smash hit with my wife. I will have to make this again I have been told lol.
Main coarse up next. Medium rare tri tip served on a bed of grille d veggies dressed up with some delicious chimichurri sauce.
Lastly the dessert. This stuff is off the hook creamy delicious!! Dressed up the sugar free lemon cheesecake mousse with some freshly whipped cream , blueberries and mint leaf. This dessert will be happening much more often too. My daughter , boyfriend and grandson were blown away that it was sugar free.
Thats it folks. Overall pretty close to a grand slam homer meal. Every piece of the meal is a keeper for future meals. I had done none of these before today. Thanks for looking!! Cheesecake mousse recipe below.
Lemon cheesecake mousse ingredients
- 16 oz. softened cream cheese
- 1 cup of allulose (can use any sugar sub, reduce if you like it less sweet)
- 2 1/2 tsp lemon extract
- 2 cups heavy whipping cream
- Yellow food coloring
