Pan Seared Oven Roasted Tri-Tip

Needed:
Tri-Tip   (2-3 lbs.)
1 Pkg of Marjorie’s Really Good Dry Rub
1 TBS Cooking oil, I use Canola for searing and oven baking
Bottle of Marjorie’s Original Barbecue Sauce
Searing Grill Pan (Oven Proof)
Tongs (keeps juices in)

If you don’t have a searing pan any will do, however; you should get a searing pan, no household should be without one.

Cooking Instructions:

Generously season meat with dry rub and let marinade overnight, or at least a few hours (Let meat temper for about an hour before cooking)

1. Preheat oven to 400 deg.

2. Add oil to searing pan and turn stovetop on medium to high heat. Once pan is nice and hot using tongs place the tri tip in the pan fat side down. You’ll hear a nice sizzle. Sear each side for about 2- 3 minutes. If your pan is not oven proof, transfer meat to an oven proof pan leaving fat side of meat up

3. Transfer pan to preheated oven and cook roast for about 10-12 minutes per lb. So, 3 lb. roast will take about 40 minutes to reach internal temperature of 145 which is medium well. Start checking internal temperature of meat at 30 minutes. Meat temp will be around 135, medium rare after 30 minutes.

4. When meat reaches your desired amount of rare, remove pan from oven using oven proof glove

5. Cover meat loosely with foil and let rest for about 10-15 minutes before slicing

6. Slice meat against the grain and then enjoy any way you like, as long as it includes a bottle of Marjorie’s Original Barbecue Sauce.  

Needed:

• 8 slices peppered bacon cut in half

• 1 medium onion, diced

• 1/2 medium green pepper, diced

• 3 large cans (28 ounces each) pork and beans

• 3/4 cup Marjorie’s Original BBQ sauce (mild)

• 1/2 cup brown sugar

• 1/4 cup distilled or cider vinegar

• 2 teaspoons dry mustard or 2 tablespoons Dijon mustard

Cooking Instructions:

Fry bacon in large deep skillet until bacon is partially cooked (lightly browned, not crispy). Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients, bring to a simmer. Pour beans into a lightly greased ovenproof pan. Top with bacon, then bake at 325 degrees until beans are bubbly and sauce is syrupy, about an hour. Let stand to thicken slightly and serve.

Great side dish for hot dogs and sliders

The kids will love 'em!

Prep Time: 8 hours
Serves: 28-32 people
Serving size: ¼ lb.

Needed:

7-8 lb. Pork Roast, Shoulder or Butt
1 pack of Marjorie’s Pulled Pork Dry Rub
2 Bottles of Marjorie’s Original BBQ Sauce

Cooking Instructions:

• Rinse and pat roast dry

• Rub the dry rub all over the roast, leave fat side up

• Marinate at least 8 hours covered in the refrigerator

• Before cooking, let roast temper for 1 hour

• Preheat oven to 250 degrees

• Bake roast uncovered (fat side up) for 7-8 hours (approx. 1 hour per lb.)

• Using meat thermometer, check internal temperature of roast

• Roast is done when internal temperature reaches 190-200 deg

• Remove from oven, loosely cover with foil and allow to cool for at least an hour

• Slice the crispy skin off the top of the roast

• Scrape the fatty part from inside the skin, chop up the skin and add back to the meat once pulled apart

• Use forks to pull the roast apart

• Generously add Marjorie’s Barbecue sauce for the best pulled pork ever!