Smoking Foods by Ted Reader

Author:Ted Reader
Language: eng
Format: epub
ISBN: 9780744053593
Publisher: DK Publishing

g Beef Recipes g CONTENTS

Santa Maria Tri-Tip with Cabernet Wine Mop

A tri-tip roast comes from the bottom sirloin and gets its name from its triangular shape. Look for a roast that’s well marbled and has a good amount of external fat. This fat will help keep the roast moist as well as flavor the meat. And keep a close eye on the temperature so you don’t overcook this delicate piece of meat.

Prep Time 30 minutes

Smoker Temp 200°F (95°C)

Smoke Time 3 to 4 hours

wood suggestions: red wine barrel, oak, maple, cherry, or grapevine

2 cups cabernet sauvignon wine

¼ cup plus 2 tbsp good-quality red wine vinegar, divided

2 tbsp minced roasted garlic (about 12 cloves)

1 tbsp soy sauce

2 tbsp chopped fresh parsley leaves

2 tsp crushed red pepper flakes

¼ cup plus 2 tbsp olive oil, divided

kosher salt, to taste

3 tbsp fresh coarsely ground black pepper, plus more

1 beef tri-tip roast (2 to 5lb [1 to 2.3kg])

15 sprigs of fresh rosemary, tied to form a brush

1 large sweet onion, peeled and quartered

2 ripe avocados, peeled, pitted, and diced (with pits reserved)

3 green onions, chopped

ground cayenne, to taste

1. Preheat the smoker to 200°F (95°C). Use red wine barrel, oak, maple, cherry, or grapevine wood.

2. In a large bowl, combine the cabernet sauvignon, ¼ cup of red wine vinegar, garlic, soy sauce, parsley, and red pepper flakes. Mix until well combined. Add ¼ cup of olive oil in a slow, steady stream while whisking until fully incorporated. Season with salt and set aside.

3. Firmly press the black pepper into the roast. Place the roast on a smoking rack and insert a thermometer probe into the center of the roast.

4. Place the rack in the smoker and smoke until the internal temperature reaches 130°F to 145°C (55°C to 65°C) for medium-rare to medium doneness, about 3 to 4 hours. Every 20 to 30 minutes, use the rosemary brush to baste the roast with the wine mixture.

5. Preheat a grill to 400°F to 500°F (205°C to 260°C). Grill the onion quarters until tender and lightly charred, about 10 to 15 minutes, turning occasionally. Remove the onion quarters from the grill. Allow them to cool before thinly slicing.

6. In a large bowl, combine the onion slices, avocado, the remaining 2 tablespoons of red wine vinegar, and the remaining 2 tablespoons of olive oil. Add the green onions. Season with salt, pepper, and cayenne. Place the avocado pits in the mixture to prevent oxidization. Cover the bowl with plastic wrap, ensuring the plastic touches the surface of the mixture, and refrigerate until ready to serve.

7. Remove the rack from the smoker. Loosely tent the roast with aluminum foil and allow to rest for 10 minutes. Carve the roast across the grain into thin slices. Serve with the avocado mixture.

Recipe Note: If you’re lucky enough to live near a vineyard, you should visit early in the spring to find out when they’ll trim their grapevines. These cuttings can bring great flavor to your smoked meats. They’re also great as skewers for grilling meats.

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