Smoked Tri-Tip Roast

Ingredients

  • 1 Beef Tri-Tip roast (1.5 to 2 lbs.)
  • 2 Tbsp. Kosher salt
  • 2 Tbsp. coarse ground pepper or your preferred seasoning rub

Directions

  1. Blot the roast with a paper towel and season generously with salt and pepper or seasoning rub.
  2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
  3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
  4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
  5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 275°F-300°F.

Roasted Brussels Sprouts

Ingredients

  • 3 pounds brussels sprouts, trimmed, halved, quartered if large
  • 5 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 450°.
  2. Toss brussels sprouts, oil, salt, and pepper on a rimmed baking sheet.
  3. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Roasted Broccoli

Ingredients

  • 2 large heads of broccoli, cut into large florets with some stalk attached
  • 5 tablespoons olive oil
  • Kosher salt, freshly ground pepper

Directions

  1. Preheat oven to 450°.
  2. Toss broccoli and oil on a rimmed baking sheet; season with salt and pepper.
  3. Roast, tossing occasionally, until tender and browned, 25–35 minutes.

Easy Bistro Chicken

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 (6-ounce) chicken breast halves, skinned
  • 4 chicken thighs (about 1 pound), skinned
  • 4 chicken drumsticks (about1 pound), skinned
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 cup chopped celery
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup red wine vinegar
  • 1/4 cup sliced green olives
  • 1/4 cup capers
  • 1 tablespoon sugar
  • Dash of ground red pepper
  • 2 bay leaves 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
  • 8 cups hot cooked macaroni or cavatappi Parsley sprigs (optional)

Beer Braised Pot Roast

Ingredients

  • 3 lbs. Chuck Roast
  • 2 large carrots
  • 1 onion
  • 2 parsnips
  • 4-5 medium potatoes
  • 2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 3 ½ oz. can chipotle peppers in adobo sauce (control heat by using less chipotle peppers)
  • 2 cups beef stock
  • 1 pint beer (preferably pilsner)
  • 2 bay leaves
  • Kosher salt

Chicken Puttanesca with Angel Hair Pasta

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
  • 1/4 cup pitted and coarsely chopped kalamata olives
  • 1 tablespoon capers
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup (1 ounce) preshredded Parmesan cheese
  • Chopped fresh basil or basil sprigs (optional)