Smoked Tri-Tip with Tomatillo BBQ Sauce and Pickled Red Onions & Blackberry Prosecco Mojito

Ingredients

Yield:

4 servings

• Smoked Tri-Tip

  • 2 pounds tri-tip
  • 1 cup seasoning salt
  • 6 pound bag lump mesquite charcoal

• Tomatillo BBQ Sauce

  • 1 pound tomatillos
  • 1/2 white onion, quartered
  • 1/2 jalapeño
  • 1 poblano
  • 2 garlic cloves
  • 2 tablespoons cilantro
  • 1 teaspoon cumin
  • 3 tablespoons sugar
  • 3 tablespoons white wine vinegar
  • canola oil

• Pickled Red Onions

  • 1 red onion, sliced
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 tablespoon honey
  • 1/2 cup sugar

• Blackberry Prosecco Mojito

  • 1 1/2 oz Bacardi rum
  • 1/2 oz lime juice
  • 1/2 oz simple syrup
  • 4 blackberries
  • 8 mint leaves
  • champagne float

Preparation

Difficulty:

Easy

Time:

1.5 Hours

Total Time:

 

1. Smoked Tri-Tip

   1. Heat grill with mesquite charcoal.
   2. Trim off excess fat from meat as desired.
   3. Heavily season both sides of meat with seasoning salt.
   4. Once charcoal is at medium low temperature, place tri-tip on grill with lid closed for 15-20 minutes.
   5. Flip meat and cook additional 15-20 minutes.
   6. Remove meat from grill, cover with foil and allow to rest for 10 minutes.
   7. Slice meat about 1/4 inch thick, against the grain and top with tomatillo BBQ sauce and pickled red onions.

2. Tomatillo BBQ Sauce

   1. Clean tomatillos and add to a bowl with onion, peppers and garlic with a splash of canola oil to coat.
   2. Spread tomatillo mixture on a baking sheet and roast in oven at 350 degrees Fahrenheit for 20-30 minutes until tomatillos are slightly charred outside and fully cooked inside.
   3. Add tomatillo mixture and all remaining ingredients to a blender.
   4. Blend on medium speed until smooth.

3. Pickled Red Onions

   1. Place all ingredients except the onion into a sauce pot and bring to a simmer.
   2. Place onions in a narrow container.
   3. Pour hot liquid over the onions and let rest overnight.

4. Blackberry Prosecco Mojito

   1. Muddle blackberries in a pint glass
   2. Add lime juice and simple syrup to the muddled berries.
   3. Strain out the seed and pulp from the juice and separate.
   4. In a tall glass, muddle the mint and add rum and ice.
   5. With a bar spoon stir until all ingredients are properly mixed.
   6. Add Champagne to top off the drink.
   7. Garnish with blackberry seeds/pulp and a mint leaf.