Hey all,
I wanted to share some pictures from a recipe testing event that I did on Saturday night for my new Tri Tip concept called "The Tip." Chef Steps has been INVALUABLE to my development of this concept and some of the items. I plan to start serving at a farmer's market in the next month, with a brick and mortar in the next year if all goes according to plan. You'll notice some CS favorite recipes - Cornbread, Honey Butter, Brioche, Adapted House Rub, caramelized onion.
I am planning on serving the Tri Tip two different ways:
1) Smoked low and slow for 2.5 hours
2) SV @ 120F for 2 hours, finished at 134
I will offer it on a Sandwich with caramelized onions, as a plate with sides, on a salad, or next to eggs. You'll get a choice of sauce (still under development, but working with salsas, gremotala, and a bbq sauce). Sides include Bacon Pepperjack tater tots (pictured), Onion Slaw adapted from MC&H, and a fire grilled vegetable of the day.
For those that don't know, Tri Tip originated in Santa Maria on the central coast of California. Traditionally it is grilled over red oak on a grill which has a grate that can be raised and lowered.
Let me know what you think! The idea is to make a simple menu which is modular and customizable in a QSR setting. In developing this and getting honest feedback from friends, that simplicity can be the hardest part. Making sure all of the components work together no matter what someone chooses. Also took me about 2 hours to do 25 covers in my small ass apartment...that will have to improve. Your sage wisdom and advice is always appreciated. Tri tip is a notoriously hard cut to get right. Because of it's irregular shape, there are always parts with drastically different doneness grilled the traditional way. By smoking, and using SV, I have remedied that issue. I don't know of any restaurant giving Tri Tip this much love!
Pictures Below:
Mini Santa Maria Style grill with Red Oak for cooking Veg and doing finishing sear on SV Tip
Tri Tip Sandwich with smoked style tri tip, chipotle and pineapple salsa, and tots
Smoked Tri Tip
Tri Tip Plate - Sous Vide Style, Tots, CS Cornbread (note the triangle shape, used a lodge cast iron wedge skillet) and Honey Butter, Avocado Salsa (salsa de aguacate, traditionally served with Al Pastor)
Tri Tip Sandwich with Onion Straws
Tri Tip Sandwich with Avocado Salsa
