Here is his tri-tip marinade recipe:

Ingredients:
• 1 Tri-Tip roast trimmed
• 16 oz. Fresh or frozen Blackberries
• 1/2 c All Spice Cafe Chipotle Garlic Sauce
• 3/4 c Honey
• 1 cup Chardonnay wine
• 3 tbsp Apple Cider Vinegar
• 1 tbsp Kosher Salt
• 1/4 tsp minced garlic
• 1 tbsp sugar

Preparation:
Place approximately 2/3 of the Blackberries, 1/2 Chardonnay wine in a pan over high heat and bring to a boil. Mash Blackberries to a puree and remove from heat when done. Strain out the seeds, add honey, vinegar, salt, chipotle garlic sauce and rest of wine. Mix well and let cool in refrigerator.

Pour 3/4 of the sauce over a trimmed Tri-Tip roast (use a plastic zip-lock bag for this) marinate in the refrigerator for up to twenty four hours. Add the remaining Blackberries, to the leftover sauce add 1 tbsp sugar to mixture and refrigerate. This will be your topping sauce when the food is done!

Make sure you check out the Cooking Outdoors site for videos showing how the tri-tip is done on the grill, along with the potatoes and aspargus sides. There are tips on creating “heat zones” with your coals and other techniques.

Thanks again to Gary for sharing another great recipe with us!
 

Chipotle Beer Bread

Cooking-Outdoors says…
Sometimes inspiration strikes and it all comes together. Dutch oven, Beer, Bread, Cheese, my favorite sauce and Cooking Outdoors. For me it was exciting because I love to create new recipes and this time I actually wrote it down to share. How many times have you managed to put a fantastic meal together from scratch and then say “I need to write that down”. Whoops, all gone …

Beer bread, the ultimate outdoor cooking bread. Fast, easy and requires beer, I love it.

Ingredients:
• 3 cups self rising flour
• 3 tbls sugar
• 1 tps salt
• 8oz Chipotle Cheddar Cheese (I used Bravo Farms Original Chipotle Cheddar)
• 1 small can diced Chiles (Hot or Mild) undrained
• 2 tbls All Spice Cafe Chipotle Garlic Sauce
• 1 can of Beer (Cheap can like Pabst Blue Ribbon)

Preparation:
Cube the Chipotle Cheddar Cheese up and add to all of the other dry ingredients, mix thoroughly. Now add your All Spice Cafe Chipotle Garlic Sauce and beer, mix till it is blended (do not over mix, lumpy is good). Poor this into a grease 10″ Dutch oven or a Bread loaf pan for the grill. It will look like a wet glob of flour and that is perfect. No rising or kneading necessary.

Outdoor Cooking with a 10″ Camp Dutch oven will require 7 coals on the bottom and 13 coals on the top. Grilling your Beer Bread will require indirect heat.

It’s done when a toothpick inserted into the center comes out clean and thumping the bottom sounds a dull thump when you rap it.

Warm Beer bread with a slight kick to it! The cheese was gooey and tasty, crust had a wonderful crunchiness to it. Great for sopping up some soup or sauces! But, I ate mine just as it was, warm, crunchy, gooey and delicious!

This was a big hit at the last Dutch oven Gathering.

“Get out of the kitchen! Light the fire! Start cooking outdoors”

Check out the original recipe at cooking-outdoors.com

Grilled Skewered Shrimp

What’s fast and easy to cook, looks like you payed big bucks at a fancy restaurant? Why it’s grilled Skewered Shrimp and Foil Cooked Vegetables and it is fast, easy, virtually no clean up and tastes fantastic. If you have a grill, foil, a few bamboo skewers and a cast iron skillet then you have the making of a great meal. This can easily be done over a live fire and coals in your backyard fire pit or at a tailgating event.

All of the ingredients took just a few minutes to prep and the cooking time varied from 35 minutes for the rice to about 5 minutes for the shrimp. So from starting the grill to dinner table you are looking at about 1 hour tops and worth every minute of cooking time.
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Foil Cooked Vegetables

• broccoli
• bell peppers
• onions
• olive oil
• salt
• pepper

Just slice them all up, sprinkle them with some olive oil, salt and pepper, then wrap them in a double layer of foil. Cook till tender, about 15 minutes or longer depending on the doneness that you are looking for.

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Foil Cooked Rice

• red onions
• garlic
• olive oil
• rice
• water

Cooking the rice was just as easy and all you need is a Cast iron skillet for the grill (if you want). I use Cast iron on my grills all the time, just think of your grill as a stove top and it opens up a whole new world of possibilities.

Chop up some red onions and garlic then saute them in the skillet over coals until just tender with some olive oil. Take a double layer of foil and make a pouch, add your rice, water, onions and garlic. Seal tight and cook for 15 – 20 minutes. Yep, that easy.

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Skewered Shrimp

• shrimp
• Caribbean Spice Sauce

My secret ingredient for the whole recipe is All Spice Cafe’s Caribbean Spice Sauce which I used for marinating the shrimp.

Shrimp were skewered after marinating for 30 minutes (soak your bamboo skewers in water at the same time). I wrapped the ends of the skewers with foil to keep them from burning. Cook time 5 minutes.

So that’s the gist of it! I prepped everything in advance while the coals were heating up. Then started the onions and mushrooms because the rice was the first thing to start on the grill. Vegetables were next then the shrimp and it was fast cooking once the shrimp hit the grill. I cooked everything over direct heat and turned the foil pouches and shrimp only once. No sense in straining myself and it’s best to let the grill do the work!

Cast Iron Pan

Cooking Outdoors

Here are the list of ingredients for his recipes, but check his site and watch the videos to see how he does it.

Watch Part 1 for preparing the pork shoulder.

Rub
in a zip bag mix:
1 t black pepper
1 t cayenne pepper
1 t salt
1 t paprika
2 T chili powder
1 T cumin
1 T dried onion flakes
1 T brown sugar

In the Part 2 video, watch the finishing of the smoked pork.

Drippings Bath
1 T black pepper
2 T dried onion
1 Can “extremely expensive” beer
1 C water

Mop Sauce
1 C apple cider vinegar
2 T pork rub (see above)
1 C favorite BBQ sauce
1 T Chipotle Garlic Sauce (feel free to use more – don’t worry, there’s no crying in BBQ)

Pulled Pork

drippings pan

mop sauce