Started with a 3lb. tri-tip. A slight coat of EVOO, and then a rub of 6 T of M3, 2 T WOW, and 2 T of a homemade coffee rub. Bagged, refrig. 48 hrs. Pellet grill on 165F with Grill Grates.Roast on GG with Amazn tube going with Oak,Cherry,Hickory. When IT was 115F roast was wrapped,covered in a towell, grill bumped up to 350F and the cornbread was put on. 50 min. later grill bumped up to 500F, cornbread pulled and roast added, about 5 min./side brought to 130F. Done! While this was going on outside my dearest was making the Costa Rican rice and beans. If you could have smelled the aromas.......
. When all was done 4 more chocolate chip cookies found their way onto the grill's pizza stone. Everything was wonderful! The tri was excellent, tender and full of flavor. The rice and beans were very good, but this cornbread was KILLER! It's too good not to pass along! It's a conglomerate of several recipes I've seen for it.
Cajun Crawfish Cornbread
2 C cornmeal
1 tsp salt
3 tsp baking powder
1/2 tsp baking soda
1 med. onion, chopped
1 red bell pepper, chopped
1 jalapeno, seeded, chopped
1/2 C parsley, chopped
1/2 C oil
4 eggs
1 C milk
1- 15 oz can creamed corn
1 C grated cheddar cheese
1 lb. crawfish tails, shelled or small shrimp
1 1/2 T Cajun seasoning, I used Tony C's
In a large bowl add the corn meal, salt, and the soda and powders. Blend. In another large bowl, add the eggs, and beat well. To this add the onion,peppers, parsley, oil, milk, creamed corn, cheese, crawfish tails, and Cajun seasoning. Mix, and add to the dry ingredients while stirring, but be careful not to overmix! Place in a buttered 10" cast iron skillet. 350F grill for 45-50 min. until brown on top
This needs to be made much more often! Chock full of flavor!
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