When I was away from home (in Oswego, New York) my guys had to feed themselves for 4 months.
This was a problem, though they both are perfectly capable of cooking. They are lazy and like to let me cook.
One of the big things that they got good at, was cooking a tri-tip roast.
We normally would just spice it and put it into a roasting pan and cook for about an hour. Well, my son found this recipe that cooks it in a fry pan, along with the spices you plan to use. Brown it on all sides and then let it rest for a half hour.
After the time is up, place it into your roasting pan (or place on the BBQ grill) and cook until it reaches your personal doneness. My husband loves it rare (as you can see in the photo)...me, not so much.
This particular day, I had bought an entire pineapple for $1.75 and so I cut it and marinated it, with a recipe from Good Eats.
Pineapple Skewers On The BBQ
1 vanilla bean (I used Vanilla)
8 ounces dark brown sugar, approximately 1 cup firmly packed
1/2 cup freshly squeezed lime juice (I used Lemon Juice)
Pinch kosher salt
1 whole pineapple
8 (12-inch) metal skewers (I used wooden ones that I soaked in water)
I mixed all the ingredients together in a plastic bag and then marinated them for a half hour. Placed them onto the skewers and grilled for approx 10 minutes, turning them every 4 or 5 minutes. They come out yummy.
Roasted Corn On The BBQ
I had never done roasted corn before and my Husband and I decided to try it.
I found one recipe for already shucked corn and it said to spray with Pam, before placing on the bbq. I did so and turned them about every 2 minutes, until they were uniformly charred on all sides.
Add butter when you serve them and some pepper and salt, if desired. Another majorly yum food.
We added Potato Salad and Coleslaw and our dinner was complete.
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