Julie & Julia: My Year of Cooking Dangerously by Julie Powell Recipe by Shawn P. Walchef
Julie & Julia: My Year of Cooking Dangerously by Julie Powell
Writing about Julie Powell is almost the same as writing about the book she wrote, Julie &Julia: My Year of Cooking Dangerously
Julie threw herself into celebrity-ship at a time when she needed it in her life by cooking and writing about it.
Read on to find out more about her and the book!
Julie Powell
The Book
I confess, I watched the film way before I read the book and I’m not sorry I did it that way around, because as much as I liked the book, I liked the film even better.
Julie Powell writes a sassy book about her mind opening up to the world of cooking through a year long cooking and blogging through the full 524 of the recipes in Julia Childs famous cookbook Mastering the Art of French Cooking - if you’ve not got your hands on of Julia Childs book, see if you can find your own copy!
A flat she hates living in, some bad news about her health and a temp job she just puts up with, Julie looks at the ingredients from a shopping trip and realises that a few of the ingredients are described in Julia Childs book!
Deciding that she needs something else in her life, she detailed her cooking experience in a blog.
While her husband is up for what she’s doing, loving the food she cooks and washing dishes every night, not everyone is as supportive of her endeavour, her mother feels Julie might wear herself out.
Over the year, life changes for Julie as her project moves on, she finds meaning and direction and of course she masters French cookery!
Would i recommend the book? Yes, it’s worth a read and if you like watching films converted from books, give the film a look too.
Staring Meryl Streep as the amazingly colourful , talented and ground breaking, Julia Childs
I give the book a 3 egg
Julie & Julia: My Year of Cooking Dangerously by Julie Powell
A 3 egg rating
The recipe
Tri tip by Shawn P. Walchef
This recipe has been gifted to us by the very generous Shawn P Walchef, you can find him on instagram here, and his website here!
Shawn P. Walchef
Heres a little bit about Shawn taken from the Entrepreneur
“Shawn P. Walchef is the founder of Cali BBQ Media, podcast host, business coach, and proud dad.
Since opening Cali BBQ in 2008, he has grown his San Diego restaurant and media company into a global brand using digital tools and smartphone storytelling.
As a restaurateur who opened during the Great Recession, Shawn learned to use the power of the Internet to stay in business.
During the Pandemic, Cali BBQ developed a scalable growth plan that is three times more profitable than the traditional full-service restaurant model.
Email shawn@calibbq.media to get in touch.” the Entrepreneur
Ok, it is a BBQ recipe, but think of this recipe as something to look forward to for the coming summer months, when that sun returns.
This is what Shawn writes about the Tri Tip recipe.
“Smoked and Seared Tri-Tip is a favourite of ours and we’re happy Weber Grills helped us showcase these BBQ tips so you can make it yourself at home.
To cook this Tri-Tip the way we do at Cali BBQ everyday, we used a brand new Weber Summit Kamado E6 charcoal grill to give it the perfect wood smoke flavour, and amazing sear.” Shawn P. Walchef
Cali BBQ Smoked and seared Tri-Tip Recipe
Cali BBQ Smoked and seared Tri-Tip Recipe by Shawn P. Walchef
Ingredients
1 tri-tip roast (also called triangular roast), about 2 lbs
4 tablespoons granulated garlic
3 tablespoons medium grind kosher salt
3 tablespoons course ground black pepper
2 tablespoons dried parsley flakes
Cali BBQ Smoked and seared Tri-Tip Recipe by Shawn P. Walchef
Instructions
Prepare the grill for smoking at 225*F.
On the Summit Kamado, arrange Char-Baskets on opposite sides of the fuel grate for indirect heat. For added flavor, use Pecan Wood Chunks directly on the fuel grate. Insert diffuser plate above the fuel.
Trim the fat cap of the tri-tip to approximately 1/8-1/4 inch.
In a small bowl, mix the rub ingredients. Cover all sides of the protein well.
Brush the cooking grates clean. Smoke the tri-tip at 225*F for about 45-60 minutes, until the internal temperature reaches 110*F.
Prepare the grill for direct heat at 500*F. On the Summit Kamado, remove the diffuser plate and put the Char-Baskets together in the middle of the fuel grate.
Place the tri-tip fat side down directly over the heat. Once desired char has been achieved, flip the tri-tip. When the tri-tip has been evenly charred, remove from heat.
Place the tri-tip in a foil pan with aluminum foil on top and rest for 10 minutes.
Slice the tri-tip to 1/4 inch, slicing against the grain. Place the slices back in the foil pan and toss to reclaim juices from resting.
Serve as desired. Shawn and Derrick recommend mixing 1 stick of room temperature butter with 2 cloves of fresh chopped garlic and spreading on toasted bread rolls before piling high with tri-tip.
Cali BBQ Smoked and seared Tri-Tip Recipe by Shawn P. Walchef
