I think grilling in our house is about to change for the better. My husband and his friend Derek attended a smoking and grilling class a couple weeks ago. This weekend I really enjoyed their new knowledge. Derek grilled a divine pork tenderloin for my family Saturday, which I need to get the recipe for and share on the blog. Then Sunday I tried one of them on Kristen’s Tri-tip Roast it was amazing!
Ever wonder why the dry rubs you put on meat fall off on the grill or just get lathered all over your hands in the first place? It’s because you’re missing a binder. Try coating the meat in mustard and then sprinkling it with the rub. It doesn’t alter the flavor but keeps the rub where its intended to be – flavoring your meat. You can also use an oil with a high smoke point – such as generic vegetable oil.
I used a brown deli mustard. Why? Because it was the cheapest mustard in my fridge. I also pulled this rub from the Weber’s Big Book of Grilling. The 2 were a winning combo with Kristen’s garlic butter sauce. Which just might be my new crack sauce of choice.
2 tablespoons mustard
2 teaspoons granulated garlic
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon celery seed
1/4 teaspoon cayenne (I only did 1/8 out a fear of sensitive kid pallets)
My usual go-to for impressing the guests is my grilled pork tenderloin. But I think I may have found a new one. In fact I confess I just invited a couple over just so I could cook this again in just 9 days. I’ve never tried making a tri-tip roast before this. Kristen and Cory introduced me to tri-tip steaks years ago which we enjoy regularly. So, when I saw the double pack of the roasts at Costco it was a no brainer purchase because I knew they had a good Culinary Mama recipe waiting for me.
- 2 tablespoons mustard
- 2 teaspoons granulated garlic
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon celery seed
- ¼ teaspoon cayenne
- Rub the mustard all over the meat.
- Combine all the other ingredients in a small bowl. Sprinkle them all over the mustard covered meat.
- Refrigerate for a couple hours. Remove and let rest at room temperature 30 minutes before grilling.