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Kita Roberts | Girl Carnivore

Tailgate Season is Here and These are the Recipes You Need

Published about 4 hours ago • 1 min read

​BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP​

one roast to feed the fans

Want to make your friends think you hired a caterer? Salt, pepper, garlic, low smoke, then a hard sear for a crust that cracks and juicy, tender slices. Ten people, one roast, sliced thin like you've done this before. (You haven't. Nobody has to know.)

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🍽️ WEEKNIGHT WINNERS:

Sharp Tip:

Rest your tri-tip for at least 15 minutes before slicing. It's a small roast that holds heat well, and the rest finishes the cook and lets the juices redistribute so the first slice is as good as the last.

⏳ WEEKEND PROJECT

EASY GRILLED TRI-TIP

Smoke two tri-tips, slice them against the grain, and serve with crusty bread, chimichurri, and a little horseradish. Add a tray of smoked brats on the side. That's the full tailgate spread with minimal effort and maximum payoff.

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Kita Roberts | Girl Carnivore

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