Red Meat = Awesome

The Diet and The Exercise continue to work well, but have a major drawback.  I can only stand so much chicken and fish.  God help me, I love red meat.  When I'm on The Diet, I do get red meat once a week, and I usually reserve it for Fridays.  I also wanted to take advantage of having today off and pick out something that had a long marinade time that I couldn't do during the school year.  As I perused the possibilities this morning, I came across a recipe that could solve this issue:

Yup, my rosemary bush is getting out of hand.  So I went with the Rosemary Tri-tip on page 108.

As soon as I got home I made the marinade.

Surprise, surprise, it went into a Ziploc bag.  :)

Although Weber doesn't tell you to, I wiped as much of the marinade off as possible.  I didn't want it charring because this was going to start over direct heat before moving to indirect heat, and that kind of exposure would surely have ruined the exterior.   The fresh sprigs of rosemary below were to be thrown directly on the coals to create rosemary smoke for added flavor.

Instead, it came off the grill looking gorgeous!

Weber tells you to leave it on indirect heat for twenty to thirty minutes.  I pulled it off after twenty, hoping to keep the meat on the rarer side.  What I REALLY should have done was used a temperature probe and pulled the meat when it hit 135-140, but unfortunately I did not.  So I missed that mark by a few degrees.  :(

Still, it was quite juicy and was somewhere just past medium well (there were still elements of pink throughout), which is tolerable for me.  While the meat was resting, I made the vegetables, and then plated for The Bride and me. 

Delicious!  Despite being ever-so-slightly overcooked, the flavors were awesome.  The marinade added some complexity, but in no way was overpowering.  The mustard and rosemary made a nice crust/bark on the outside (even though most was wiped off) allowing for a variety of textures in the same bite.  The interior of the tri-tip was simply its own flavor, which when you haven't had red meat in a week is screaming at you how amazing it is.  I give this recipe two thumbs up!