Page 37 - Holiday Bonus 2021

Garlic Herb Tri-Tip
1 New Zealand grass-fed beef tri-tip (21⁄2-3 lb.)
1⁄4 cup olive oil
2 tbsp. minced garlic
3 tbsp. fresh chopped thyme
3 tbsp. fresh chopped rosemary 1 tsp. salt
11⁄2 tsp. black pepper
Preheat grill to high heat.
Rub tri-tip with olive oil. Add minced garlic and use hands to evenly distribute.
Combine chopped thyme, rosemary, salt and pepper; cover oiled tri-tip on both sides with spice blend.
Place tri-tip on hottest part of grill and sear 2-3 minutes.
Flip tri-tip and transfer to indirect heat. Continue grilling until internal temperature reaches 135°F for medium-rare.
Transfer meat to platter, cover with foil and let rest 10 minutes.
Slice across the grain and serve.
Tranquility A special word to us at
Oconee Memorial Park
Little Hasselback Potatoes
1 bag (3 lbs.) The Little Potato Company Holiday Blend
10 sprigs thyme, removed from stem 6 sprigs parsley, chopped
4 cloves garlic, minced
6 tbsp. extra-virgin olive oil
1 tsp. kosher salt
1⁄2 tsp. pepper
sour cream (optional)
cooked bacon pieces (optional) green onion slices (optional)
Preheat oven to 400°F.
Lay wooden spoon flat on solid surface and place one potato in spoon. Using paring knife, slice 1/8-inch thick slices along length of each potato one at a time.
In bowl, toss potatoes, thyme, parsley, garlic, olive oil, salt and pepper. Place potatoes on parchment-lined baking sheet, cut sides down. Bake 10 minutes, flip and bake 10 minutes, or until soft.
Serve with sour cream, bacon and green onion, if desired.
Oconee Memorial Park
2370 Highway 53, Watkinsville, GA 30677 706-543-1076
HOLIDAY 2021 | OCONEE THE MAGAZINE | PAGE 35