Wow! Here it is December and my last posting was in June! I’ve been so busy with two little furry additions to my family, a Chocolate Lab named Hayden and a little pound Pittie named Rossi, that I haven’t had time for much else!

Then recently discovering that I’m gluten intolerant has also been keeping me busy trying to figure out what I can and can’t eat, then trying to alter recipes I can’t live without! Please be patient with me as I try to get all this worked out! My postings might not be quite as often as I hoped, but I’m going to try and get recipes on here at least once a month. I never realized how many things have gluten as an ingredient until I could no longer eat it! It’s been a frustrating journey thus far, but feeling better has made it all worth it!

Now to the food!

I discovered the yummy goodness of this cut of meat on my trips to beautiful California. In an attempt to relive memories of one of my favorite places in the world, I came up with this combining California style barbecue with a Southern style vinegar based sauce. Serve it on it’s own or as a sandwich. Easy and doesn’t disappoint!

One 2 pound tri-tip roast

Spice Rub:

(Please note these are approximate as I don’t really measure this! Tweak where your taste buds see fit!)

• 3 tsp Kosher salt
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp brown sugar
• 1/2 tsp chili powder

Combine all ingredients in a small bowl and rub a generous coating all over tri-tip roast. Place in a dish and cover tightly with foil. Let sit in the fridge at least 6 hours.

Homemade Barbecue Sauce:

• 1 cup cider vinegar
• 1/2 cup ketchup
• 1 tsp pepper
• 2 tsp salt
• 1 1/2 tsp sugar
• 3 tsp chili powder
• 1 tsp dry mustard
• 1 tsp smoked paprika
• 1/2 tsp cumin
• pinch red pepper flakes

Combine all ingredients in a small sauce pan and bring to a boil. Simmer while stirring 5 minutes. Remove from heat, pour in an airtight container, and refrigerate for at least 6 hours. ( This can be done 2 days in advance!)

Preheat oven to 425 degrees.

In a roasting pan, cook tri-tip 40 minutes, until internal temperature of 140 degrees is reached. This will be for medium, I don’t recommend well done for this cut of meat or it’ll be tough. Remove roast from oven, tent with foil, and let rest for 15 to 20 minutes. Slice against the grain and serve with barbecue sauce!