Grilled Tri-Tip

 Ingredients:

• 2-3 pounds tri-tip steak
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Prepare the Marinade:

• In a small bowl, combine the olive oil, minced garlic, smoked paprika, dried oregano, dried thyme, onion powder, salt, and black pepper. Mix well to create a flavorful marinade.

2. Marinate the Tri-Tip:

• Place the tri-tip steak in a large resealable plastic bag or a shallow dish.
• Pour the marinade over the steak, ensuring it's evenly coated. Massage the marinade into the meat.
• Seal the bag or cover the dish with plastic wrap.
• Refrigerate the marinating tri-tip for at least 2 hours, or preferably overnight for the best flavor.

3. Preheat the Grill:

• Preheat your grill to medium-high heat, about 400-450°F (204-232°C).

4. Grill the Tri-Tip:

• Remove the tri-tip from the refrigerator and let it sit at room temperature for about 20-30 minutes before grilling.
• Place the marinated tri-tip on the preheated grill.
• Grill for about 15-20 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. You can use a meat thermometer to check the internal temperature; it should read about 130-135°F (54-57°C) for medium-rare.

5. Rest the Meat:

• Once the tri-tip reaches your desired level of doneness, remove it from the grill and place it on a cutting board.
• Tent the meat loosely with aluminum foil and let it rest for about 10 minutes. This allows the juices to redistribute within the meat, ensuring a juicy and flavorful steak.

6. Slice and Serve:

• After resting, slice the grilled tri-tip steak against the grain into thin slices. This helps ensure tenderness.
• Serve your grilled tri-tip slices with your favorite side dishes, such as grilled vegetables, coleslaw, or garlic mashed potatoes.

Grilled tri-tip is a crowd-pleaser with its robust flavor and tender texture. This recipe is sure to make your outdoor barbecue a hit. Enjoy your deliciously grilled tri-tip!

Cherry Cola Ribs

 Ingredients:

For the Ribs:

• 2 racks of baby back ribs
• Salt and black pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon brown sugar

For the Cherry Cola Glaze:

• 2 cups cherry cola soda
• 1 cup ketchup
• 1/2 cup cherry preserves
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon ground mustard
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• Salt and black pepper, to taste

Instructions:

Preparing the Ribs:

1. Remove the Membrane:

   • Turn the ribs over so that the bone side is facing up.
   • Use a butter knife or your fingers to gently lift and loosen the membrane that covers the back of the ribs.
   • Once you have a good grip on the membrane, pull it off completely. This step helps the ribs become more tender and allows the flavors to penetrate.

2. Season the Ribs:

   • In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and brown sugar to create a rub.
   • Season both sides of the ribs generously with the rub. Make sure to massage it into the meat for even flavor distribution.

Cooking the Ribs:

3. Preheat the Grill:

   • Preheat your grill to medium heat, around 325-350°F (163-177°C). Set it up for indirect grilling.

4. Grill the Ribs:

   • Place the seasoned ribs, bone side down, on the grill grates away from direct heat.
   • Close the grill lid and cook for about 2 to 2.5 hours. You can add wood chips for a smoky flavor, if desired.

Making the Cherry Cola Glaze:

5. Prepare the Glaze:

   • While the ribs are cooking, you can prepare the cherry cola glaze. In a saucepan, combine the cherry cola soda, ketchup, cherry preserves, apple cider vinegar, brown sugar, Worcestershire sauce, minced garlic, ground mustard, cayenne pepper, salt, and black pepper.

6. Simmer the Glaze:

   • Bring the glaze mixture to a boil over medium-high heat, stirring constantly.
   • Reduce the heat to low and simmer for about 20-25 minutes, or until the glaze has thickened and reduced by half. It should coat the back of a spoon.

Glazing and Finishing the Ribs:

7. Brush with Glaze:

   • During the last 30 minutes of cooking, brush the ribs generously with the cherry cola glaze. Make sure to do this several times to build up a flavorful glaze.

8. Check for Doneness:

   • Check the ribs for doneness by gently bending a bone. If it starts to crack, and the meat pulls away from the bone, they are ready.

9. Rest and Slice:

   • Remove the ribs from the grill and let them rest for a few minutes.
   • Slice the ribs between the bones and serve hot, with extra glaze on the side.

These Cherry Cola Ribs are sure to be a hit at your next barbecue gathering. The sweet and tangy glaze adds a unique twist to traditional ribs, making them a flavorful and memorable dish. Enjoy!

Slow Cooker Texas Pulled Pork

 Ingredients:

For the Rub:

• 3-4 pounds pork shoulder or pork butt roast
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to your spice preference)
• Salt and black pepper, to taste

For the Sauce:

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup yellow mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce (adjust to your spice preference)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

Instructions:

For the Rub:

1. Prepare the Pork:

   • Rinse the pork shoulder or pork butt under cold water and pat it dry with paper towels.

2. Apply the Rub:

   • In a small bowl, mix together all the rub ingredients: brown sugar, paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
   • Rub this mixture generously all over the pork, covering it evenly. You can do this the night before and refrigerate the pork for even more flavor.

For the Sauce:

3. Prepare the Sauce:

   • In a mixing bowl, whisk together the ketchup, apple cider vinegar, brown sugar, yellow mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, and black pepper. This is your Texas-style barbecue sauce.

Slow Cooking:

4. Slow Cook the Pork:

   • Place the seasoned pork roast in your slow cooker.
   • Pour the barbecue sauce over the pork, making sure it's well coated.
   • Cover the slow cooker and cook on low for 8-10 hours, or until the pork is tender and easily shreds with a fork.

5. Shred and Serve:

   • Once the pork is done, remove it from the slow cooker and shred it using two forks. Discard any excess fat.
   • Return the shredded pork to the slow cooker and mix it with the cooking juices and sauce.
   • Let it cook on low for an additional 30 minutes to soak up more flavor.

6. Serve:

   • Serve your Texas pulled pork on hamburger buns, Texas toast, or in tortillas, as you prefer.
   • Optionally, serve with coleslaw, pickles, and extra barbecue sauce.

Enjoy your homemade Texas-style pulled pork, packed with bold flavors and tender meat. It's perfect for sandwiches, tacos, or as a main dish with your favorite sides.