- 1 C. fresh rosemary (stems removed)
- 1/2 C. kosher salt
- 3 Tbsp. ground black pepper
- 1/4 C. Fresh Garlic
- 1/2 C. Olive Oil
Blend all ingredients to form paste. Liberally massage onto meat up to 24 hours before grilling. Grill over medium-high fire, turning only once if possible, until internal temperature reaches 110F. If you do not have a thermometer, press on meat with finger to determine doneness. A rare roast feels like the inside of your forearm about 1/3 way from your inner elbow to your wrist. A medium roast feels like 2/3 way from your inner elbow to your wrist. A well done roast feels like the inner part of your wrist. Let roast stand about 10 minutes before slicing against the grain. This will help retain juice.
- Pull out tri tip an hour before grilling so it is not too cold. This will minimize shrinkage.
- Prepare grill by cleaning with wire brush, then wiping down with oil soaked cloth while grill is hot.
Select corn with husks sealed and intact (do not rip open to look at corn). Soak unhusked corn in water for one hour before grilling. Do not break husk seal. This natural seal will steam the corn from the inside while grilling. Grill over medium high heat turning often for about fifteen minutes or until corn gives a little when pressed, similar to a medium roast. Remove from fire, cool slightly before removing husk. Serve while still hot with favorite toppings such as butter, paprika, squeeze of lemon juice, salt and pepper.
Father's Day Rockin in the Vines BBQ
Sunday, June 21, 2009 (12 - 3pm)
Garre' Vineyard & Winery
7986 Tesla Rd, Livermore, CA, 94550
Bring the family and give Dad a treat for Garre Winery's Father's Day Rockin in the Vines BBQ with live music by the Red House All Stars.
Enjoy a BBQ Buffet including T-Bones Spare Ribs, BBQ Chicken Mesquite, Grilled Tri Tip, Fire Grilled Corn on the Cob and more. Wine tasting and bocce ball available. Reservations required, call (925) 371-8200. $39.99 per person; children 3-12 $14.95; under 3 free. For more information, visit www.garrewinery.com.
About Executive Chef Ty Turner:
Executive Chef Ty Turner has been with Garré since 1999, and has overseen the growth of Garré from a small boutique winery with a deli to the premiere spot for weddings and special events hosting that it is today. With the recent expansion into the Martinelli Conference & Event Center and regional (and soon to be statewide) distribution of his popular "Culinary Corner" column in D'Vine Magazine, Chef Ty continues to lead the charge of Garré into an ever-expanding future.
About Garre Winery:
Our secret gem in Livermore Valley is Cafe Garre at Garre Winery, a fantastic lunch spot that offers Mediterranean-inspired dishes. They also serve dinner on Fridays during the summer only and the place is packed! Chef Ty Turner is young, dynamic and specializes in grilling. With Nick's help, he would demonstrate how to prepare a mesquite grilled tri-tip with his fresh rosemary rub and fire-grilled corn on the cob ... easy food for Dad's special lunch or any summer bbq. Website: www.garrewinery.com