eGourmet Recipes

2 – 3 lbs. Tri Tip Roast
2 – 3 Tablespoons Mitch’s Oh Yeah! Original Spice Blend
¾ cup Italian salad dressing
2 Tablespoons soy sauce

Trim the fat from the tri tip and thoroughly poke holes in the meat with a fork and place the roast in a large Ziplock® bag. In a medium bowl add the Mitch’s Oh Yeah!, salad dressing, soy sauce and mix well. Pour marinade over meat and marinate overnight. Grill the tri tip at 400 degrees and occasionally flip the meat until a 130 internal temp is reached for medium rare. Let the roast rest a few minutes before slicing across the grain.

Cover the bottom of a heavy skillet with Kinloch Plantation Pecan Oil. Season to taste with salt, pepper, garlic powder, lemon pepper and Brocade Frog’s Reggae Rub.

Brown chicken breast on each side at medium, to medium high taking care not to overheat the chicken.

Cook three to five minutes on one side, turn over and cook for two to three minutes.  Turn down fire and cook three minutes on each side.  Remove and drain any excess Pecan Oil and enjoy.

The chicken breasts also make a great addition to a vegetable stir-fry.