Smoked and reverse seared a tri tip this weekend and finished it with fresh chimichurri (garlic, cilantro, vinegar, olive oil). Not traditional Mexican, but I served it family style and now I’m thinking next time it needs tortillas, grilled onions, salsa and charred limes.
Curious what would you serve with this?
Tried a tri tip low and slow with a reverse sear, finished with fresh chimichurri. Ended up way more tender than I expected and the crust turned out unreal. Starting to understand why people defend tri tip so hard.
Charred everything directly over charcoal, then crushed it all in the molcajete while still warm.
Tomatoes, tomatillos, onion, garlic, jalapeños, cilantro, and smoked lime. The lime added this deep smoky citrus flavor that completely changed the salsa.
Charred tomatoes, onion, garlic, jalapeños, tomatillos, and even the lime over charcoal, then crushed everything in the molcajete with fresh cilantro and salt. The smoky flavor turned out unreal. Definitely one of the best salsas I’ve made so far. Paired really well with grilled chicken.
Finally tried making salsa with fire-roasted veggies and finished it in the molcajete over the grill. The smoky flavor plus the texture from hand-grinding everything hits completely different than a blender salsa.
Charred tomatoes, onion, jalapeños, garlic, lime and cilantro. Simple but ridiculously good with chicken and everything else.....
Tried making a Chicago style deep dish on a pellet grill and honestly didn’t expect the crust to come out this good.
Crispy bottom, smoky cheese, and way better than I expected
Smoked a deep dish pizza last weekend and I might never go back
The crust was really crispy and it picked up way more smoke flavor than I expected. Anybody else tried this?”
Picked up beef back ribs but they were already cut into individual bones..
Did them low for most of the cook and didn’t wrap at all. Finished a bit hotter to tighten them up.
Honestly… I might prefer this. Way more surface area for bark and they cooked pretty evenly.
Anyone else cook beef ribs like this on purpose, or do you always go full rack?
Tried beef back ribs with no wrap this time, just let them go the whole way.
Didn’t expect much, but the result surprised me. Way better than I thought.
Anyone else on the no-wrap team?