I need thoughts and ideas. I am entering a local contest in two weeks and would appreciate your imput.
the comp is a summer grill master theme
two hours to prep and prepare the dish. all entries must be accompanied by a recipe. The 2 meat choices are tri-tip (this is what i will choose) or sirloin.
my ideas:
chimi churi rolled tri tip
thinking i will fillet the tri tip to about 1/2- 3/4 in thick generously rub the cut side with chimi churi roll it up, tie it up and sear on an extreemly hot fire. then put it on the coolest spot on my smokrer and smoke with oak (i am thinking smoke verry low 190-200 so not to over cook) just to add flavor. traditional santa maria is rubbed verry simply (salt, season salt, pepper, garlic) and then grilled over a strait red oak fire
please comment on recipe or method. ALL comments, tips or NEW IDEAS are wanted and appreciated.
the comp is a summer grill master theme
two hours to prep and prepare the dish. all entries must be accompanied by a recipe. The 2 meat choices are tri-tip (this is what i will choose) or sirloin.
my ideas:
chimi churi rolled tri tip
thinking i will fillet the tri tip to about 1/2- 3/4 in thick generously rub the cut side with chimi churi roll it up, tie it up and sear on an extreemly hot fire. then put it on the coolest spot on my smokrer and smoke with oak (i am thinking smoke verry low 190-200 so not to over cook) just to add flavor. traditional santa maria is rubbed verry simply (salt, season salt, pepper, garlic) and then grilled over a strait red oak fire
please comment on recipe or method. ALL comments, tips or NEW IDEAS are wanted and appreciated.
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