FALL FOOTBALL TAILGATING—GT vs Pitt

And here’s how I’m serving the chips:

SOUTH OF THE BORDER SHREDDED TRI-TIP 
(Adapted from the Atlanta Journal-Constitution)

1 tri-tip roast about 3 pounds, trimmed

FOR THE MARINADE:
(I doubled for 3 tri tips for my tailgate)
Garlic oil, recipe below:
1/4 cup olive oil
4 garlic cloves, crushed
2 tablespoons dried oregano
1 finely chopped chipotle pepper in adobo sauce
Juice from one Mexican or key lime, about 1 tablespoon

Combine oil and garlic in a heat-proof cup and heat in microwave for about 45 seconds on high. Set aside until cool.

Then combine garlic oil and the rest of the ingredients.

Place in a large zip lock bag or dish and add the tri-tip. Massage the bag or cover well so that the roast is completely coated with the marinade paste.

Refrigerate overnight or for at least 6 hours.

Note: Remove the marinated tri-tip from the refrigerator about 45 minutes prior to cooking.

FOR THE TRI-TIP:

1 large yellow onion, thinly sliced
4 bay leaves
2 poblano chilies, roasted over an open flame until charred all over, then diced (I’m using jalapeno since I have 2 on hand)
5 garlic cloves, crushed and lightly browned in 1 teaspoon of olive oil. Be careful not to burn garlic.
1 can 14.5-ounce fire roasted diced tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper

Place the onion slices and bay leaves on the bottom of the slow cooker.
Combine the rest of the ingredients in a small bowl. Set aside.
Place the tri-tip and marinade on top of the onion and bay leaves. Pour the tomato mixture over the roast. Cover and cook on high for 4 hours or on low for about 8 hours. Tri-tip should be easy to shred when done.

Perfect for burritos or tacos. Shredded tri-tip can be tightly wrapped in plastic and frozen.

5 lbs red potatoes, cooked and cubed
1 lb sliced bacon, cooked and crumbled
1 lb cheddar cheese, cubed
4 cups 16 ounces shredded cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise
1 cup (8 ounces) Sour Cream
1 TBSP minced chives
1 tsp salt
1/2 tsp pepper

In a very large bowl, combine potatoes and bacon.

In another large bowl, combine the remaining ingredients.

Add to potato mixture and gently toss to coat.

Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.

BASQUE-STYLE GARBANZO BEANS 
(Adapted from the Atlanta Journal Constitution)

1 pound dried garbanzo beans, cleaned and soaked in water overnight
A few hunks of Trader Joe’s uncured applewood-smoked bacon ends and pieces, or 5 strips of thick bacon, or 1 smoked turkey wing or a smoked ham hock
4 large shallots, thinly sliced into rings
1 green bell pepper, diced
4 garlic cloves, minced or crushed
1 teaspoon smoked paprika (I like hot, but you can use sweet if you prefer.)
1 tablespoon dried, crushed oregano
4 or 5 whole bay leaves
1 14.5-ounce can diced tomatoes
1 teaspoon sugar
Splash of Worcestershire sauce
Salt and pepper to taste
Water or stock

Place a large Dutch oven over medium heat, add the bacon or other smoked meat suggested. If you’re not using bacon, then add 1 tablespoon of olive oil to the pan. Stir the bacon around until it gets crispy. If you’re using the bacon hunks, ham hock or smoked turkey wing, stir them around in the hot oil for a couple of minutes to slightly brown the meat.

Lower the heat and add the shallots and bell pepper, stir until veggies are soft. Add a dab more olive oil if your pan is too dry.
Add the garlic, smoked paprika, oregano and bay leaves, stir for a minute or so, but make sure not to burn your garlic
Raise the heat to medium high and add the tomatoes, scraping the bottom of the pan to loosen any bits. Add a can of water or stock, letting the mixture bubble for a few minutes.
Add the sugar and Worcestershire sauce, and stir in the beans. Now, add 4 cans of water or stock.
Add about 1 teaspoon of salt and pepper. You can use more salt later when the beans are done and you taste for seasonings.
Bring the mixture to a boil, uncovered, then lower the heat to simmer. Cook covered on low for about three hours. Stir occasionally.
After about three hours, remove the lid, turn up the heat and let the garbanzos bubble lightly until much of the liquid has evaporated and thickened slightly.