BATTLE OF THE BRAVEST CHEFS - SMOKED COFFEE RUBBED TRI-TIP

CHEF: A.J. FUSCO ~ FIREFIGHTER, HARRISON F.D.

DISH: SMOKED COFFEE RUBBED TRI-TIP STEAK WITH MAPLE-CHIPOTLE BBQ SAUCE

I USED MESQUITE WOOD CHIPS WHICH CAN ADD TOO STRONG OF A SMOKE FLAVOR ON MEATS OTHER THAN BEEF.  THIS CUT PAIRED WITH THE COFFEE RUB WAS A PERFECT COMPLIMENT.

I USED MESQUITE WOOD CHIPS WHICH CAN ADD TOO STRONG OF A SMOKE FLAVOR ON MEATS OTHER THAN BEEF.  THIS CUT PAIRED WITH THE COFFEE RUB WAS A PERFECT COMPLIMENT.

ONE OF THE TWO RULES FOR THE COOK-OFF WAS THAT IT HAD TO BE A DISH WE HAD NEVER MADE AT THE FIREHOUSE.  THIS PRESENTED A SMALL CHALLENGE SINCE I LIKE TO USE THE FIREHOUSE AS MY "TESTING GROUNDS" FOR MUCH OF WHAT I COOK.  I DECIDED ON TRI-TIP STEAK, WHICH IS A CUT I HAVE NEVER USED BEFORE.  I ALSO USED A TECHNIQUE I HAVE NEVER TRIED ON A STEAK, LOW AND SLOW SMOKING.  THIS CUT IS FROM THE BOTTOM SIRLOIN OF THE STEER AND IS MOST POPULAR IN SANTA MARIA, CALIFORNIA.  IT IS VERY LEAN SO IT IS TYPICALLY COOKED HOT AND FAST, BUT RULES WERE MEANT TO BE BROKEN......
I SERVED THE STEAK WITH A SIDE OF MEXICAN CORN POLENTA AND KALE CHIPS WITH BACON.  I TOOK INFLUENCE FROM AMERICAN BARBECUE, MEXICAN AND ITALIAN CUISINES.  THE POLENTA HAS COCONUT MILK FOR SWEETNESS, ROASTED CORN, CILANTRO, LIME JUICE AND COTIJA CHEESE, ALL THE FLAVORS OF THE POPULAR MEXICAN STREET FOOD.  THE KALE IS A PLAY ON SOUTHERN GREENS THAT ARE USUALLY MADE WITH COLLARDS.  I WANTED A CRUNCHY TEXTURE IN THE DISH SO I MADE THEM INTO CHIPS AND ADDED BACON INSTEAD OF THE SMOKED HAM HOCK WHICH IS TYPICALLY FOUND IN GREENS.

I SERVED THE STEAK WITH A SIDE OF MEXICAN CORN POLENTA AND KALE CHIPS WITH BACON.  I TOOK INFLUENCE FROM AMERICAN BARBECUE, MEXICAN AND ITALIAN CUISINES.  THE POLENTA HAS COCONUT MILK FOR SWEETNESS, ROASTED CORN, CILANTRO, LIME JUICE AND COTIJA CHEESE, ALL THE FLAVORS OF THE POPULAR MEXICAN STREET FOOD.  THE KALE IS A PLAY ON SOUTHERN GREENS THAT ARE USUALLY MADE WITH COLLARDS.  I WANTED A CRUNCHY TEXTURE IN THE DISH SO I MADE THEM INTO CHIPS AND ADDED BACON INSTEAD OF THE SMOKED HAM HOCK WHICH IS TYPICALLY FOUND IN GREENS.

INGREDIENTS FOR THE STEAK:

2-3 LB TRI-TIP STEAK
YOUR FAVORITE RUB* WITH EQUAL PARTS COFFEE GRINDS MIXED IN
WOOD CHIPS - I USED MESQUITE BUT APPLE, HICKORY AND OAK WOULD ALL WORK WELL
*A SIMPLE RUB THAT CAN BE USED FOR THIS IS EQUAL PARTS SALT, PEPPER, BROWN SUGAR, PAPRIKA, GARLIC POWDER, COFFEE GRINDS

PROCEDURE:
RUB THE STEAK LIBERALLY WITH YOUR COFFEE RUB, PREFERABLY OVERNIGHT

GET YOUR GAS GRILL TO A STEADY 250* USING ONE BURNER

PLACE YOUR WOOD CHIPS IN A TINFOIL PACKET OR WOOD CHIP HOLDER ON THE GRATES ABOVE THE BURNER THAT IS ON

WHEN THE CHIPS START TO SMOKE, PLACE THE STEAK ON THE BURNER FARTHEST FROM THE ONE THAT IS ON

SMOKE THE STEAK FOR APPROXIMATELY 2 HOURS OR UNTIL INTERNAL TEMPERATURE REACHES AROUND 135*,  THE TEMPERATURE WILL

RISE A FEW DEGREES.  WITH THIS CUT YOU DO NOT WANT TO GO PAST MEDIUM OR IT WILL BE TOUGH AND DRY.

SLICE THINLY AGAINST THE GRAIN, SERVE WITH BBQ SAUCE

 

MAPLE-CHIPOTLE BBQ SAUCE:
 

15 OZ. CAN TOMATO SAUCE
1/2 C REAL MAPLE SYRUP
1/4 C APPLE CIDER VINEGAR
2 CHIPOTLES IN ADOBO SAUCE, SEEDED AND CHOPPED
1 TBS. ADOBO SAUCE FROM THE CAN
1/4 C SAME RUB USED ON STEAK
 

PROCEDURE:
PLACE INGREDIENTS IN A MEDIUM SAUCEPAN

SIMMER FOR 20 MINUTES

 

 

Posted on March 28, 2015 and filed under DINNER, LUNCH.