So I was in the butcher shop a couple weeks ago looking for BIG Pork Chops and asked, by chance do you have any Tri Tips? Well no they don't sell so we don't carry them fresh. Any frozen I ask, well...now that you mention it I have some that were special ordered and the customer only took half of the order, might be four in the bag. GET THEM I'll take them and can I get a discount for taking them all???? Well yea you can have them at cost for taking them off my hands $6.75lb. So I got them home par-defroasted and separated them, vac bagged and refroze them. L20A got one too. That brings us to now, or last Sunday to be exact. I defrosted one and...
The marinade of the day
4 sprigs Parsley
4 sprigs Thyme
2 Shallots
2 cloves Garlic
4 oz. Olive Oil
2 oz. Balsamic Vinegar
2 oz red wine
1 Tbsp Lemon Juice
Coarse Salt
Pepper
And into the pool we go. Clockwise from the top right. Into the pool, flipped over. After soaking for 8 hours and ready for the grill along for the ride corn on the cob and sliced taters.
And onna de grill de go. I seasoned them with my normal steak rub and Tatonka Dust. You can see the vortex under the steak as it is getting seared. Clockwise progression, I flipped them twice. The vortex is really nice for searing and then slow roasting on the same grill.
Then I mover the meat to the side to slow cook and added the corn and taters. This is just ready to come off the grill, 132°. Bottom pic is just out of foil after resting for 20 minutes.
And we slice...
And plate for dinner!
I tried using an Aaron Sanchez recipe for Corn With Chile-Lime Butter but I had to ad-lib a couple ingredients so it didn't stick to the corn and taters like I wanted it to, but it was real tasty. I was missing the Rocoto Chile Past and the Cotija cheese. I used Queso Fresco and made a substitute for the chile paste.
Ingredients
1 stick unsalted butter, softened
1 1/2 teaspoons minced garlic
Juice of 1 lime
1 tablespoon chopped fresh cilantro, plus more for topping
1 tablespoon rocoto chile paste (available in jars at Latin markets)
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
8 ears corn, husks and silk removed
Crumbled cotija cheese, for topping
Directions
Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese
Rocoto Chile Paste
1 recoto chile pepper (I used 1 smoked habanero and 1 ripe jalapeno)
½ cup evaporated milk
Juice of 1 key lime
1 tsp salt
The marinade of the day
4 sprigs Parsley
4 sprigs Thyme
2 Shallots
2 cloves Garlic
4 oz. Olive Oil
2 oz. Balsamic Vinegar
2 oz red wine
1 Tbsp Lemon Juice
Coarse Salt
Pepper
And into the pool we go. Clockwise from the top right. Into the pool, flipped over. After soaking for 8 hours and ready for the grill along for the ride corn on the cob and sliced taters.
And onna de grill de go. I seasoned them with my normal steak rub and Tatonka Dust. You can see the vortex under the steak as it is getting seared. Clockwise progression, I flipped them twice. The vortex is really nice for searing and then slow roasting on the same grill.
Then I mover the meat to the side to slow cook and added the corn and taters. This is just ready to come off the grill, 132°. Bottom pic is just out of foil after resting for 20 minutes.
And we slice...
And plate for dinner!
I tried using an Aaron Sanchez recipe for Corn With Chile-Lime Butter but I had to ad-lib a couple ingredients so it didn't stick to the corn and taters like I wanted it to, but it was real tasty. I was missing the Rocoto Chile Past and the Cotija cheese. I used Queso Fresco and made a substitute for the chile paste.
Ingredients
1 stick unsalted butter, softened
1 1/2 teaspoons minced garlic
Juice of 1 lime
1 tablespoon chopped fresh cilantro, plus more for topping
1 tablespoon rocoto chile paste (available in jars at Latin markets)
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
8 ears corn, husks and silk removed
Crumbled cotija cheese, for topping
Directions
Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese
Rocoto Chile Paste
1 recoto chile pepper (I used 1 smoked habanero and 1 ripe jalapeno)
½ cup evaporated milk
Juice of 1 key lime
1 tsp salt
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