While away in Central Cali I didn’t have much luck with beach weather — oh, let’s just say it: It was cold and crappy the whole trip. So, trooper that I am I decided to make the best of it and resigned myself to cooking, taking pictures for future posts, turning on the fireplace, soakin’ in the hot tub and picking out a bunch of movies that I had yet to see. By the way, that included Avatar, which, good as it was, left me scratching my head: Did anybody eat a bite of food in this movie? Well, to pick up the slack, we were cooking and baking in the biggest and best way while we watched, using the pause button liberally throughout both viewings. That’s right, I had to watch it two different times while I was there. I’m sure I’ll watch it again and again, even though there was no food! I of course can’t stop saying “I see you” to people, but anyhow as I watched and cooked I got enough material for about six posts.
We needed to stock up for this cinematic, culinary weekend, and shopping is always the funniest part of the journey for me: Sometimes I know exactly what I’m getting, and other times I just kind of grab this and that and figure it all out when I start cooking. In this instance, one thing I knew was I wanted to do one meal entirely on the BBQ, so I grabbed a tri-tip, plus my baking supplies, some French roast coffee (the French press at the house had my name on it!), and then it was off to the famous produce stand in Moss Landing.
As I’ve said before in these webpages, that town happens to sit in “the Salad Bowl” of California, so everything is super fresh and cheap, in other words right up my alley! Two huge bags of produce came to a whopping eight bucks, and suddenly Whole Foods seemed awfully expensive (must rethink that love affair). We had beets and mushrooms and squash, jalapeno and pasilla peppers, oranges, mangos, onions, garlic — well, you get the picture. Awesome picture!!! Almost as good as Avatar . . . and the French Press, which is my new best friend by the way!!!
Back at the house we felt the time to marinate was upon us (many’s the time you’ve felt that, right? Right???!!) and there was quite a wide selection of spices so it was splendid! I’ll go into the rest of this all-barbecue meal in other posts, but for now we’ll start with the centerpiece.
Marinated Balsamic Tri-Tip With Roasted Garlic and Veggies:
In a large Ziploc bag place:
1 3lb tri-tip, trimmed, washed and dried
2 tbs. aged balsamic vinegar
2 tbs. Worcestershire sauce
1/4 cup olive oil
1 tbs. garlic powder
1 tbs. paprika
1 tbs. black pepper
2 tbs. steak or beef rub of choice
Smush all the spices together with the liquids and marinate overnight if possible, or at least for four hours. For a medium rare result, cook on the barbie on medium high heat for 25 to 28 minutes. Remove and let rest for 20 minutes, slice and serve.
While the tri-tip is cooking, cut the ends off of two bunches of garlic, season with steak rub and olive oil, wrap in foil and place on the BBQ for 40-45 minutes or until tender. 
Cut into 1/2″ pieces:
4 med zucchini
4 med yellow summer squash
Place in foil pouch and season with:
Chopped fresh garlic
Olive oil
Kosher salt
Fresh ground black pepper
Close tightly and cook on BBQ for 10-12 minutes.

And as always, enjoy!!!
© Jennifer Green Alger 2010