The Ultimate Mother's Day Meal

Reverse Seared Tri-Tip

Ingredients:

• 1 Tri-Tip (2-4lb) (we trim most of the fat cap off the top to allow for even cooking)
• Lane's Brisket Rub (or our Brancho Rub)
• Olive oil
• 1-2 tbls of Unsalted Sweet Cream Butter
• Instant read thermometer
• Applewood chunks

Set up:

Set your grill/smoker up for indirect cooking at 250 degrees. Mix in some Applewood chunks for a great smoked flavor

Method:

Remove your Tri-Tip from the fridge at least 1 hour before cooking. Trim the fat cap off of the Tri-tip (or ask your butcher to do so when purchasing) Drizzle olive oil to lightly cover all sides of the steak. Using our Brisket & Ancho Espresso Rubs1, season well on all parts of the steak and gently press in with your hands.

Cooking:

Place your Tri-Tip on your grill/smoker. Flip the steak after 10-15 minutes. Cook until internal temperature reaches 120 degrees. (Verify with an instant-read thermometer)

The time will vary per cook due to the thickness of each steak so make sure to always cook to internal temp.

NOTE: At this stage, cook your steak until its 10 degrees ‘cooler’ than your desired finished temperate

Remove the steak, place on a clean cutting board, and rest without covering for 10 minutes. Slice and serve.

Serving:

Cut against the grain. It is up to you whether you want to shave it (cut really thin) or cut slices the width of a pencil.

 

Grilled Brussels Sprouts w/ Bacon & Roasted Garlic

Ingredients

• 1/3 lb thick cut bacon, cut into Pieces (See Bacon Recipe)
• 1 1/2 lbs Brussels sprouts
• 2 medium shallots, thinly sliced
• 2 cloves roasted garlic mashed up
• Lane’s Q-NAMI Rub (Garlic2 or Brisket Rubs are killer too!!)

Directions

Roasted Garlic: Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast (in oven or grill at 350-375 degrees) until it is lightly browned and tender, about 30 minutes

Add bacon into a 10-inch skillet over medium-high heat and cook until fat renders and bacon crisps. Remove bacon to a large bowl and remove all bacon fat expect 1 tablespoon. Add shallots into pan and cook until lightly browned. Remove to bowl with bacon. Place brussels sprouts in a large bowl and toss with reserved bacon fat and Lane’s Qnami Rub. Pour them in the skillet and cook until they caramelize, about 8-10 minutes per side. Remove brussels sprout from grill and place into the bowl with bacon, roasted garlic and shallots, toss to combine. Serve & Enjoy!!

 

Sweet Potato Casserole

Ingredients:

• 5-6 Sweet potatoes
• 1/4 Cup of soft butter
• 1/4 – 1/2 Cup of milk
• 3/4 Cup of brown sugar
• 1 Teaspoon of vanilla
• 1 1/2 Kosher salt
• 1/2 Teaspoon of Lane’s BBQ Chocolate Sea Salt Caramel Dessert Rub
• Marshmallows - Big and Fluffy- cut in half

Directions:

Bake sweet potatoes on 450 degrees for 1 hour and 20 minutes.

Using a standard mixer, mix peeled sweet potatoes, butter, milk, brown sugar and salt.

Then put mixture into a Pyrex 9-13 or smaller dish. Put cut marshmallows on top and sprinkle with Lane's Sea Salt Caramel Rub.

Bake at 350 degrees for 40 minutes.

Banana Pudding Recipe

Ingredients:

• 1 Box of Nilla wafers       
• 8oz. package Cream Cheese
• 2-3 Bananas, sliced                           
• 14 oz.can Sweetened Condensed milk
• 2 cups Whole milk
• 3.4oz box instant vanilla pudding               
• 12oz. container frozen whipped Cream, thawed
• Lane’s BBQ Chocolate Sea Salt Caramel Rub (Optional)

Line bottom of a 9 x 13 in. dish with 3/4 bag of cookies and sliced bananas on top. In a separate container Blend milk with pudding & mix well. Beat cream cheese condensed milk together in a stand mixer until smooth; fold in whipped topping. Add pudding mixture, use mixer again to really combine all the ingredients. Pour mixture over cookies and bananas: cover with remaining cookies. Refrigerate.

Optional: We also add a sprinkle of our Chocolate Sea Salt Caramel dessert seasoning to add a pop of flavor!!