O.K. so, I mixed 3 tbs of the new Grilled Meats rub ( kind of an Argentina - meets Montreal group of aromas ad flavors
) with 1/2 cup canola oil, 2 oz. of apple cider vinegar, and 2 oz. water. Whip at high speed in the blender
Was a nice size Tri-Tip...
added more Magic Meat Dust
flipped it once.....
tented it in a roasting pan for 20 minutes....LOOK at the au jus!!! Sacrebleu!!!!!
It cooked to 126F before I could get it off the grill, then went to 134F while tented...SHOOOOT!!!! Oh well - the wife is happy - no rare for her
Slap it on da plate!
WOW! I hope you will forgive any "blowin' my own horn" - but THIS rub may be the best one I have ever made for general grilled meats. I did not want to talk about yet - but...
O.K. but now for dessert... (gotta keep the Mrs. happy
) South Carolina peaches are just arriving... - and these are on the small side - but intense peach flavor...Now how to "amp that up"? We will start with grillin' em to bring those sugars out a bit more....
Nice start....but - not good enough...So.....when all else fails - head for the liquor cabinet
Combine these - and simmer to thicken...........
And what else to add to the desired contrast of flavors and textures....?
Thats right - slightly salted, butter browned pecans! Nothin' says southern summer desserts like this...
Are you ready for it?
??
The honey, bourbon, cinnamon glaze was just the ticket to go witht he grilled peaches and roasted pecans!
And - the Malbec was was great with the Tri-Tip too!