Quick Bite: Egg-ceptional
Ted Dombrowski of Ted’s Butcherblock takes grilling on his Big Green Egg seriously
There are folks who love their grills, and then there is Ted Dombrowski and his Big Green Egg. The Ted’s Butcherblock owner’s passion for his airtight, ceramic outdoor cooker borders on fanatic. “I drank the Kool-Aid,” Dombrowski says. “I got one, used it every day, and became a convert.” So much so that the gourmet butcher and artisan food purveyor rolls out his favorite forest green grill every afternoon and cooks up something on his shop’s sidewalk to add to the menu. Tri-tip is one of his specialties.
“This specific triangular cut from the bottom sirloin was popularized in coastal California,” he says. “I think it’s a result of South American influences.” Dombrowski likes it because of its balance: both lean and marbled. “This combination makes it delicious and great for a party—it’s easy to cut in thin slices so that each person can then dress it with whatever they like,” explains the grill master.
To prepare at home, you don’t have to have a Big Green Egg, “but once you get one, you’ll never go back,” he says. Prep the tri-tip six hours prior to grilling by coating the meat in dry rub—of course, the butcher recommends his Ted’s brand—and refrigerate. Then, allow the meat to come to room temperature. “That way it will cook evenly,” he notes. On full heat, sear the cut for two minutes on each side. “You’ll know it’s a good sear when it lifts off the grill. If it sticks or tears off, it’s not done cooking,” he says. Next, move the tri-tip to indirect heat for 40 minutes, basting every 10 minutes to keep it moist. Slice it up with his pepper-tomato relish, and you’ll have, as Dombrowski says, “a damn good piece of meat.”
1-2 1/2 lbs. tri-tip roast
Dry rub, Ted’s Butcherblock recommended
Basting sauce (see below)
1 cup pepper-tomato relish (see below)
(Makes 1/2 cup)
¼ cup vegetable oil
1 shallot - minced
1 Tbs. red wine vinegar
1 Tbs chopped Basil
2 cloves fresh garlic, crushed
Fresh black pepper
Mix all ingredients together.
1/3 cup Balsamic vinegar
2 tsp fresh Oregano
2/3 cup extra virgin olive oil
1/4 cup roasted poblano pepper, diced
6 scallions, chopped fine
6 cups cherry tomatoes, halved
Salt & Pepper, to taste
Combine vinegar and oregano. Whisk in oil. Mix in poblano and scallions. Add tomatoes. Toss to coat. Season with salt and pepper to taste.
Coat tri-tip with dry rub and refrigerate for six hours. Remove roast from fridge and let rest at room temperature for 30 minutes prior to cooking. Heat grill.
Sear tri-tip over high heat for two minutes on each side, then cook over low, indirect heat, turning every 10 minutes. Baste roast with basting sauce after each turn. Cook for 40 minutes, until internal thermometer reaches 130˚ F. Remove from grill and let rest for 15 minutes. Slice against grain and serve with relish.