Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslake, IL
Say that 3 times fast...
Its time for another throwdown, and Tri Tip is on the menu. I've been craving some good tacos so why not kill two birds with one stone?
Players for the main event- a 3lb prime tri tip, limes, cilantro, Jalapeno and Serrano peppers, garlic, and my good friend Jose Cuervo.
First to prep the marinade
Rough chop on peppers, garlic, and cilantro
Juiced a few limes (6 I think)
Put it all together with some salt and black pepper and hit it with my immersion blender
I don't usually liquify my marinades, but I wanted to make sure I got good penetration so I injected some
Put Mr Tri Tip in a bag with the remaining marinade for a 3 hour nap
While that's getting happy, I decided to make some fire roasted salsas.. I made Salsa Verde and Salsa Roja
First I roasted some peppers, tomatoes, and tomatillos
For the Verde, I skinned the tomatillos and peppers, added garlic, onion, cilantro, salt, and the juice of a lime. Put it all through the food processor and...
For the Roja, I started with a dried Ancho, Puya, and Guajillo chilis.
Toasted them, added some cumin and coriander, toasted a little more, added a cup of water and simmered for 20 minutes. Then Purified the spice mixture. Added tomatoes, onion, garlic, lime, and the last roasted jalapeno. Ran it through the food processor and Bam!
Now the tri tip is ready to get rubbed. Took it out of its bath, patted dry, and rubbed with a generous dose of Salt Lick rub. Got this rub compliments of Peeps in the last spice trade. It is phenomenal. A very peppery, savory rub with some zing. It should compliment the marinade nicely. Now its going back into the fridge for an hour to form a little pellicle.
Meat goes on for an indirect smoke followed by a quick sear at the end
While it smoked I prepped the rest
Meat's done and resting. Smells amazing
Dogs have noticed...
Sliced. I pulled from the fire at 115
And the meal... The jalapenos on the tacos are from my garden.. I pickle 6 or 7 jars a year.
It was fantastic. Wife took a bite of meat and immediately said it reminded her of Mexico, so my mission was accomplished. I love this meal. You get Salty, savory, spicy, smokey in the meat, a little tart from the meat and pickled jalapenos, sweet from the corn, onions, and tomatoes. It hits all the notes and blends perfectly for a great experience.
Thanks for lookin'
Its time for another throwdown, and Tri Tip is on the menu. I've been craving some good tacos so why not kill two birds with one stone?
Players for the main event- a 3lb prime tri tip, limes, cilantro, Jalapeno and Serrano peppers, garlic, and my good friend Jose Cuervo.
First to prep the marinade
Rough chop on peppers, garlic, and cilantro
Juiced a few limes (6 I think)
Put it all together with some salt and black pepper and hit it with my immersion blender
I don't usually liquify my marinades, but I wanted to make sure I got good penetration so I injected some
Put Mr Tri Tip in a bag with the remaining marinade for a 3 hour nap
While that's getting happy, I decided to make some fire roasted salsas.. I made Salsa Verde and Salsa Roja
First I roasted some peppers, tomatoes, and tomatillos
For the Verde, I skinned the tomatillos and peppers, added garlic, onion, cilantro, salt, and the juice of a lime. Put it all through the food processor and...
For the Roja, I started with a dried Ancho, Puya, and Guajillo chilis.
Toasted them, added some cumin and coriander, toasted a little more, added a cup of water and simmered for 20 minutes. Then Purified the spice mixture. Added tomatoes, onion, garlic, lime, and the last roasted jalapeno. Ran it through the food processor and Bam!
Now the tri tip is ready to get rubbed. Took it out of its bath, patted dry, and rubbed with a generous dose of Salt Lick rub. Got this rub compliments of Peeps in the last spice trade. It is phenomenal. A very peppery, savory rub with some zing. It should compliment the marinade nicely. Now its going back into the fridge for an hour to form a little pellicle.
Meat goes on for an indirect smoke followed by a quick sear at the end
While it smoked I prepped the rest
Meat's done and resting. Smells amazing
Dogs have noticed...
Sliced. I pulled from the fire at 115
And the meal... The jalapenos on the tacos are from my garden.. I pickle 6 or 7 jars a year.
It was fantastic. Wife took a bite of meat and immediately said it reminded her of Mexico, so my mission was accomplished. I love this meal. You get Salty, savory, spicy, smokey in the meat, a little tart from the meat and pickled jalapenos, sweet from the corn, onions, and tomatoes. It hits all the notes and blends perfectly for a great experience.
Thanks for lookin'
