Jennifer Lyon

Wednesday, April 26th, 2023
Brain Hopscotch

I don’t play this game on purpose, this is just how my brain works sometimes.

So today while grocery shopping, bought a tri tip roast. Which made me think of dry rubs for seasoning. That made me think of herbs. And because my brain loves a good game of hop scotch this is where I landed:

I mean there’s beef and herbs in this shot right :-)

Do you ever play Brain Hopscotch? Happy Wednesday!

P.S. If you have a good dry rub or tri tip recipe, please share!

4 comments to “Brain Hopscotch”

  1. Silver James
    April 26th, 2023 at 8:53 am · Link

    My brain doesn’t play hopscotch, it falls down rabbit holes. LOL If you like a little sweet and tangy dry rub, I’ve used this one:
    1/4 C. Brown sugar
    1 T. Sweet Spanish paprika – do not use smoked paprika
    1 T. Garlic powder
    Fresh ground black pepper (to taste–a few “grinds” or more if you really like pepper. Me? Not so much. LOL
    2 T. Sea salt
    Blend ingredients in a bowl. Meat should be at room temp. Coat meat in olive oil and sprinkle rub on it. Pat to “seal.” Cook. And while I’ve never actually done a tri-tip, this NYT recipe seems pretty down to earth.

    Let us know what rub you come up with and how the steak turns out! Happy Hump Day!

    PS: I have that pick in “full body.” ;)

  2. Viki S.
    April 26th, 2023 at 2:28 pm · Link

    We are so much alike that I knew where this was going right away 😄. Loving to chef!

    I have a premade jar from Trader Joes that has coffee in it and it’s yummy. What I usually do is mix garlic powder, sea salt, pepper, thyme and crushed rosemary in a bowl. Coat the roast in olive or avocado oil and then press the dry ingredients into the meat.

    I have to say that Silver’s rub sounds great.

    Enjoy your roast!

  3. Jenn
    April 26th, 2023 at 5:24 pm · Link

    Silver, I used a similar rub with a couple more spices and it didn’t have brown sugar, so I added that after I read your recipe — so thanks! :-). It’s marinading in the fridge now. Then we will add a red wine mop-sauce. I have no idea how this will turn out, your recipe would have been a safer version for sure! But we’re trying new things for fun. However it turns out, as long as I slice against the grain I can repurpose the leftovers into more meals.

    I bet the full body version is a nice view!

    Happy Wednesday!

  4. Jenn
    April 26th, 2023 at 5:28 pm · Link

    Viki, I use premades for some things, I just wanted to control my ingredients a bit more. I opted not to use the oil first since it’s marinading for awhile. It’s a very fatty cut of mean so hope it breaks down like my ribs do, but we’ll see. I’ll know to use the oil next time if needed.

    I’m interested in the mop sauce. It called for red wine vinegar, vegetable oil, garlic and Dijon mustard. I swapped the red wine in place of the vinegar and cut the garlic. We’ll see how that works.

    Hope your day is going well!

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