Grilling season's a great time to share some know-how on brewing up super fine barbeque. For that, and to help you get to know another of the great local chefs in the Power Supply chef network, we turn to Jeff and Kat, co-founder’s of Fire Breather BBQ, one of Southern California’s top clean eating-friendly catering companies.
Reminder, if you're eating Power Supply in LA, you can get your name in the hat for a private tasting with Fire Breather for you and 5 friends by sharing your small eating and moving wins in our #mypowermoment campaign (easy and fun to do).
We caught up with Jeff and Kat at an event recently where they showed us some of their delicious barbeque in progress and shared this great recipe and grilling tips for BBQ Tri-Tip (also inline below).
“My mom came down with pancreatic cancer and knowing that, and just how my diet had been up to that point, gaining weight behind a desk… I knew I had to get healthy because she was in the hospital. She recovered! But this was a #mypowermoment for me; really changing how we eat on a daily basis.” says Jeff.
Kat states Fire Breather's mission perfectly: “I have always been raised “eat to live” not “live to eat.” The standards are so important -- home cooked meals, local ingredients — especially living in the area that we do, with Southern California fresh produce and fresh catches.”
"The Crossfit community is full of foodies, and we developed our dry rub along the way — a combination of secret spices that is sugar-free and gluten-free. Our crowd favorite is the signature rub on our grilled tri-tip.”
Check out Fire Breather BBQ's rubs on their signature Power Supply meals this week. And try your own hand at some grilling with the recipe below.
A final tip from Jeff & Kat: “Keep it simple, less is more. It’s all about keeping it basic, very tribal. Taking camping concepts and apply it to your everyday cooking.”
Ingredients:- Tri Tip (choice or prime cut)
- Fire Breather BBQ Signature All Purpose Dry Rub
- Wood Chips (Red Oak & Apple preferred)
- Pick a good cut of choice or prime grade Tri Tip from your local butcher. Ask for it “peeled” or “trimmed.” Most stores carry cut this way.
- Generously apply Fire Breather BBQ All Purpose Rub to Tri Tip. Put in sealed container or bag and refrigerate anywhere from 3-6 hours.
- Start charcoal grill or turn on gas grill. Once grill is hot move charcoal to one side of the BBQ. If using a gas grill then keep burners going on one side of grill. The method of cooking we will use is called “indirect.”
- Set Tri Tip on grill, fat side up. Remember to set on the cool side of grill. Place handful of wood chips over fire. Cover grill and allow for at least 1 hour without interruption. Depending on the size of the Tri Tip it cooks on average one hour per pound. Most Tri Tips average 3lbs, which will take about 3 hours give or take. Internal temp of Trip Tip should be 130-135 degrees.
- Remove meat from grill, cover and or “tent” for at least 30 minutes before carving and serving.