Season 1, Ep. 112
Bridget Lancaster teaches Christopher Kimball how to cook a garlicky tri-tip roast on the grill. She also prepares California barbecued beans and Santa Maria-style salsa.
We've revisited supermarket salsas—and found one that might do in a pinch.
Unexpected ingredients like celery, dried oregano, and Worcestershire transform this from ordinary salsa.
We'll show you how to avoid the charred exterior and very rare center that often plagues grilled barbecue tri-tip, while pairing it with our convenient version of barbecued beans.
What equipment do you really need to cook outdoors?