Man of the grill!

Football season means BBQ’s, which means tasty food. Gathering the family together for a special occasion is pretty easy when you tell them, just come over and I’ll have the meat sizzling on the grill and football on the TV.

However, our family is just like any family, busy with work, kids. It seems like there is no time for sporadic get together’s, where you sit down and enjoy each other’s company.

But today, everything changed.

Savor the moment

I announced to the family and told them we are going to have a BBQ, we are going to make time to come together for ‘no special occasion.’ I explained to them, that we shouldn’t have to wait for a special occasion to get together. I would turn on the football game, grill up some food and we would enjoy and savor in the moment and the company of each other.

Last October, my Grandfather passed away. He was the king of the grill. Ever since his passing, we haven’t gotten together and fired up the grill, but today was about time. With his spirit among us, we fired up the grill, cooked those steaks and even had a beer for him. We knew he was looking down on us, toasting and watching the game.

That’s why, I proposed this BBQ. It gives us a reason, as family to get together, have a few laughs and enjoy each other. We never know when those moments would no longer be available.

We gathered the tables, grill, utensils, condiments, meat. Then we gathered each other. Together we were running around the house like chickens without our heads, grabbing this, grabbing that, as a family we made this BBQ a night to remember.

We fired up the grill, tossed the meat on and away the flames cooked our dinner. The fire filled up the grill and the scent of the meat engulfed our lungs. The chipotle was winning everyone’s taste buds and I personally couldn’t wait to try it. This was a recipes I found from Chris Lilly’s new cookbook “Fire and Smoke.”

Chipotle Grilled Tri-Tip

Serves: 6 to 8

Marinating time: 8 hours

Cooking time: 40 minutes

1 (7.5-ounce) ca chipotle peppers in adobo

Grated zest and juice of 2 limes

1/2 cup extra virgin olive oil

5 garlic cloves, minced

1/4 cup chopped fresh cilantro

2 tablespoons kosher salt

1 tablespoon coarsely ground black pepper

1 teaspoon ground cumin

2 teaspoons paprika

2 teaspoons chili powder

1 (2 1/2-pound) beef Tri-Tip

Finely chop the chipotles and place them and the adobo sauce in a large ziploc bag.
Add all the other ingredients, except the Tri-Tip to the ziploc bag and mix well.
Add the Tri-Tip to the ziploc bag, close the bag after squeezing out most of the air, then move the bag around to ensure even coverage over the steak.
Put bag in refrigerator to marinate for up to 8 hours.
Build a two-zone fire on your grill. Preheat it to 500 degrees.
Put the Tri-Tip over the direct heat side and sear for 4 minutes on each side.
Once seared, move the Tri-Tip to the indirect heat side of the grill, insert a meat thermometer and cook until the internal temp reaches 130 degrees for medium rare or 135 degrees for medium.
Once the steak reaches the correct internal temp remove it from the grill and wrap it in foil, then let it rest for 15 minutes before slicing and serving.


Once the food was done it was time to enjoy the meal. We all gathered are plates and one by one started savoring the food. Conversations were made, the sound of laughter filled the room, were were indeed a family. I looked around at everyone. I saw them smiling, having a good time and I looked up and knew that my Grandfather was looking below and nodding his head at the fun we were having. Although he wasn’t physically here to join us, we all knew he was there in spirit.

After everyone ate, we helped each other clean up, we hugged everyone bye and they headed home. Although, that moment was short, it was worth it. It reminds us that time, regardless of how small the moment may be it is well worth it.

I received these complimentary products from Crowdtap and Kingsford to participate in the #TailgateForOurTroops #KingsfordCrew BBQ party.


Written and managed by Chloe and Andrew of Seattle.

1 Comment

  1. I love this recipe idea and will definitely be trying! Also, I am sorry about your Grandfather. Losses can be so difficult. Thanks for sharing!

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