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Tri-Tip Street Tacos

Cook Time 1 hour

Serves 4 to 6

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno, finely diced
  • 1 cup cherry tomatoes, chopped
  • 1 small bunch fresh cilantro, chopped
  • 1 large lime, juiced
  • 2 tablespoons olive oil
  • Kosher salt, for seasoning

Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.

 

Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.

 

While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.

 

Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.

 

Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

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Tri-Tip Street Tacos

Author Mark & Fey
Course Dinner
Keyword Beef, Meater, Spiceology, Tacos, tri-tip
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 pound tri trip roast, like this one from Certified Piedmontese
  • 2 tablespoons Salt Pepper + Chocolate Chile
  • 12 small flour tortillas
  • Crumbled cotija cheese
  • Cilantro
  • Hot sauce

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno finely diced
  • 1 cup cherry tomatoes chopped
  • 1 small bunch fresh cilantro chopped
  • 1 large lime juiced
  • 2 tablespoons olive oil
  • Kosher salt for seasoning

Instructions

  • Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.
  • Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.
  • While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.
  • Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.
  • Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

Video

No Shell Steak Breakfast Taco

Cook Time 1 hour

Serves 4 to 6

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno, finely diced
  • 1 cup cherry tomatoes, chopped
  • 1 small bunch fresh cilantro, chopped
  • 1 large lime, juiced
  • 2 tablespoons olive oil
  • Kosher salt, for seasoning

Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.

 

Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.

 

While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.

 

Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.

 

Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

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No Shell Steak Breakfast Taco

Author Mark & Fey
Keyword Beef, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 1 pound rib-eye cap steak, our is from Certified Piedmontese Steaks
  • 1 tablespoon Salt Pepper + Chocolate Chile our spice blend from Spiceology
  • 2 cups Queso quesadilla
  • 4 large eggs
  • 1 teaspoon Salt Pepper + Three Chiles
  • Pico de gallo for serving
  • Crumbled cotija cheese for serving
  • Crema for serving
  • Fresh cilantro for serving

Instructions

  • Bring the steak to room temperature then season on all sides with Salt Pepper + Chocolate Chile rub.
  • Heat a flat top griddle or large cast iron skillet to medium high heat. Add the steak directly to the skillet and sear on all sides for 3 to 4 minutes per side, about 12 minutes total. Set aside to rest for 10 minutes while you make the cheese and egg shells.
  • On the same skillet, spread about about 1/2 cup of the cheese in a 3-inch circle. You may need to work in batches. When the cheese is beginning to melt, crack an egg onto the cheese. Season the egg with Salt Pepper + Three Chiles and then use a spatula to crack the yolk. Cover the pan and cook until the egg is cooked through and the cheese is golden brown. Repeat as needed.
  • When the shells are complete, slice the steak into bite sized pieces and pile the pieces on to the shells. Top with your favorite salsa, hot sauce, cream, cotija, cilantro, pickled red onions, jalapenos….basically any of your favorite taco toppings.

Video

Lobster Tacos

Cook Time 1 hour

Serves 4 to 6

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno, finely diced
  • 1 cup cherry tomatoes, chopped
  • 1 small bunch fresh cilantro, chopped
  • 1 large lime, juiced
  • 2 tablespoons olive oil
  • Kosher salt, for seasoning

Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.

 

Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.

 

While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.

 

Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.

 

Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

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Two-Way Lobster Tacos with grill lobster tails and tempura fried claws

Author Mark & Fey
Course Dinner
Keyword Seafood, Tacos

Ingredients

For the lobster tails and claws

  • 4 large lobster tails about 8 ounces each
  • Salt Pepper + Three Chiles our spice blend from Spiceology
  • 8 lobster claws about 8 ounces, from 4 large lobsters
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups ice cold water
  • 2 large egg yolks
  • 1 tablespoon cornstarch

For the Sriracha Aioli

  • 1/2 cup mayonnaise
  • 1/4 cup crema or sour cream
  • 1 to 2 tablespoons Sriracha sauce
  • 1 small bunch cilantro roughly chopped
  • 2 limes zested and juiced
  • Kosher salt for seasoning

For the tacos

  • 1/2 head green cabbage thinly sliced
  • 1 bunch green onions thinly sliced
  • 12 small tortillas
  • Bachan's Japanese BBQ Sauce
  • Pickled red peppers for garnish

Instructions

  • Make the Sriracha Aioli by combining the mayo, crema, Sriracha, lime juice, cilantro and salt in a medium mixing bowl. Taste and add a heavy pinch of salt, as needed.
  • Heat a grill to medium high heat for grill the lobster tails. Remove the tail meat from the shells and slice in half, Season the tails with Salt Pepper + Three Chiles and skewer each with a wooden skewer — this keeps them from curling up on hot grill.
  • Grill the tails for 2 minutes per side and set aside.
  • Using a propane burner or on a stovetop, heat a quart of oil in a deep skillet. While the oil heats, mix together the self-rising flour and water. Do not whisk until smooth, some lumps are welcome. Add the egg yolks and cornstarch and whisk to combine. Dip the lobster tails in the batter and fry at 325 for 2 to 3 minutes or until golden and crispy.
  • Build the tacos by layering each tortilla with thinly cabbage, a lobster tail pieces, a fried claw, the aioli, Bachan’s sauce, and garnish with the pickled peppers and  green onions.

Video

Garlic Chili Shrimp Tacos

Cook Time 1 hour

Serves 4 to 6

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno, finely diced
  • 1 cup cherry tomatoes, chopped
  • 1 small bunch fresh cilantro, chopped
  • 1 large lime, juiced
  • 2 tablespoons olive oil
  • Kosher salt, for seasoning

Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.

 

Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.

 

While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.

 

Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.

 

Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

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Garlic Chili Shrimp Tacos with Avocado Salsa

Author Mark & Fey
Course Dinner
Keyword Seafood, Shrimp, Tacos
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8

Ingredients

Ingredients

  • 10 soft taco tortillas
  • 1 ½ pounds large shrimp peeled and deveined
  • ½ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon ancho chile powder
  • Zest of 2 limes
  • 4 cloves garlic smashed
  • Kosher salt for seasoning

Avocado Salsa

  • 2 to matillos husks removed
  • 1 jalapeno stemmed and seeded
  • 2 cloves garlic smashed
  • 1 small white onion chopped
  • 1 large avocado
  • Juice of 2 limes
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • ½ cup water
  • ¼ cup chopped cilantro
  • Kosher salt for seasoning

Baja Citrus Slaw

  • ½ head green cabbage
  • ½ head red cabbage
  • Zest and juice of one orange
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Kosher salt

Instructions

  • Combine olive oil, ancho, honey, lime zest, garlic and a big pinch of salt. Skewer your shrimp and coat with the marinade. Allow to marinate in the fridge for an hour in the fridge .
  • Make the avocado salsa: Combine all ingredients in a blender. Check for seasoning and add more salt and lime juice as needed.
  • Make the slaw: Thinly slice the cabbage and dress with the orange juice, honey, olive oil and salt to taste.
  • Heat a gas or charcoal grill to medium-high, direct heat. We used our @biggreenegg XL.
  • Grill the shrimp until they start to get a nice sear on the outside and turn completely pink, about 3 minutes per side. Then pull them off.
  • Grill your tortillas and build your tacos — start with one shrimp per tortilla, add your slaw and drizzle with avocado salsa.

Video

Grilled Chicken Fajitas

Cook Time 1 hour

Serves 4 to 6

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno, finely diced
  • 1 cup cherry tomatoes, chopped
  • 1 small bunch fresh cilantro, chopped
  • 1 large lime, juiced
  • 2 tablespoons olive oil
  • Kosher salt, for seasoning

Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.

 

Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.

 

While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.

 

Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.

 

Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

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Grilled Chicken Fajitas

Author Mark & Fey
Course Dinner, Lunch
Keyword Chicken, Poultry, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 pounds boneless skinless chicken thighs about 8 total
  • 1 ½ tablespoons Fajita Seasoning
  • 1 large bell peppers yellow or orange, sliced into strips
  • 1 large jalapeno or poblano pepper sliced into strips
  • 1 large white onion cut into lyonnaise style strips
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ cup crumbled Cojita cheese
  • ½ cup Crema
  • 12 8-inch flour tortillas
  • 2 large limes cut into wedges, for serving
  • Our Pico De Gallo for serving

Instructions

  • Measure out about 1 ½ tablespoons of the seasoning and sprinkle this onto the chicken thighs. Set the chicken thighs aside for 30 minutes at room temperature. 
  • Heat a grill for medium-high direct heat. Toss the peppers and onions with olive oil and season with salt. Pile these into a grill pan and cook the vegetables over medium high heat until they reduce by half in volume and begin to char, about 10 minutes. Remove from the heat. 
  • Grill the chicken thighs over direct heat, flipping every 2 to 3 minutes until they are charred and reach 165 degrees F, about 18 minutes total cook time. Remove from the heat, cool for 5 minutes. Cut into bite sized pieces. 
  • Heat a large skillet on the grill until sizzling. Remove from the heat and pile in the peppers and onions, followed by the chicken, a sprinkle of cotija, a drizzle of crema. Serve immediately with toasted tortillas, pico de gallo and lime for squeezing.

Video