Reverse Seared Tri-Tip
- 1 Tri-Tip (2-4lb) (we trim most of the fat cap off the top to allow for even cooking)
- Lane's Briske Rub (or our Brancho Rub)
- Olive oil
- 1-2 tbls of Unsalted Sweet Cream Butter
- Instant read thermometer
- Applewood chunks
Set your grill/smoker up for indirect cooking at 250 degrees. Mix in some Applewood chunks for a great smoked flavor
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.
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.
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
- 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!!)
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
- 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
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
- 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!!