Cold Red Oak Smoked Tri Tip.

( Note Red Oak if the wood of choice for cooking Santa Maria Style Tri Tip)

1. Trim as much surface fat as possible (I purchase the untrimmed)
2. Poke the meat with a large fork all over & Marinate in the following for 8
hours or overnight:

1 T Onion Powder
1 T Garlic Powder
1 T Dried Thyme
1 C Zinfandel or other bold red wine
1/4 C EVOO

3. Smoke at 200 to 225 degrees until the internal Temperature hits 135.
4. Refrigerate overnight
5. Slice across the grain into about 1 " long X 1/4 inch slices.

Serve with sliced Baguette sour dough rounds

Red onion Relish
Mince a red onion add 1 T sugar and 4 to 6 T rice wine vinegar and marinate a
few hours before serving

Blue cheese & horseradish spread

8 OZ cream cheese
4 OZ blue cheese
4 Ox Creamed Horseradish
3 OZ Capers
Milk to thin.

Place the everything but the capers into a food processor and pulse until well
blended. Add the capers and pulse to the desired consistency - refrigerate
overnight to ripen the flavors.


Mexican Style Pulled Pork.

Used a 9 pound Boston Butt

RUB:
1/3 Red Chili Powder
1/3 Ground Cumin
1/3 Dried thyme.

Smoke in Mesquite or Hickory until 190+ degrees
Wrap in foil and rest for about an hour.
Shred or chop including the bark if you like

Sauté 2 diced large white onions 6 diced large tomatillos until softened add 2
small cans of diced Green chilies and sauté a little longer.

Add the meat and 1 large can of Medium (hot) Green enchilada sauce and simmer
uncovered until well blended. Note the mixture will be quite saucy. At this
point I rested the meat and refrigerated overnight.

Hear comes the tricky part - reheat in an open pan (I use a large electric fry
pan) to evaporate the sauce turning and stirring. Continue to fry until the
meat starts to brown. This can take up to an hour adjust the salt and pepper or
leave it alone.

Serve hot with Hot Warmed Tortillas, Mexican Key Lime wedges, red chili powder
and:

Pico De Gallo

2 Rough chopped very large white onions
8 Small to medium tomatoes
8 Jalapeño Chilies
4 Serrano Chilies
1/2 bunch of chopped Cilantro
Juice from 3 Mexican Key limes
Salt to taste

Please note the amount of heat of chilies is up to individual taste. I also cut
the tomatoes first and place them into a colander to drain the excess juice.

I would like to thank the Barto's for being gracious host & hostess, and for
providing a gorgeous venue. This was my third cook-in and I enjoyed seeing old
friends and meeting new ones. Thanks to all who made us feel so welcome.


Enjoy,

Dimitri