Saturday Dinner – Grilled Tri-Tip & Celery Root Purée
I finally got a grill that allows me very good temperature control, such that I can do the low & slow to achieve rare & medium rare roasts from edge to edge and not just the very center. It's a Char-Broil Infrared Gas Grill. Highly recommended. Essentially, I was able to easily create an indirect heating environment of only about 250 degrees. I used a temperature probe as well to know internal temperature. Then, once the meat was at 115 I used direct heat on high and turned the meat until 125. Then let rest. If you have juice draining after a couple of minutes, you know it's enough to make the fat juicy. Of course, the juice was reintroduced to the sauce. To accompany the roast was a celery root purée which I've been dying to make correctly for about a dozen years (click the image for the full size). Tried a couple of times with bad results. You must have a full-fledged food processor. I'll not even go into the various ways I've tried. You must have a food processor to do it right. Here's the recipe that I used. The changes I made were that I used...
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