MMK EP S3-38 Pete Petersen Smoked Tri-Tip Wellington All-American BBQ

That’s RIGHT baby, it’s SEASON THREE of MARTI’S MUSIC KITCHEN! We’re in the kitchen with Pete Peterson, orchestrator and Portland’s go-to recording artist for sax and woodwinds. He’s a member of the Harry James Orchestra and is well-known for his cooking expertise behind the grill! “I toured with some bands that went all over the country, so every place I went I would sample their barbecue … I’d come back with ideas and I’d go out to my smoker and just experiment and practice and try to see what I can come up with. …barbecue is kind of the universal language of American cooking!” Today’s recipe is a beef wellington with a touch of bourbon. Pete’s recipe calls for slow-cooking the beef and adding in the sensuous flavors of mushrooms, shallots, and other good secrets all before wrapping it in prosciutto and bread dough and baking it to a perfect, delicious golden brown. http://Petepetersen.com WATCH the Marinade on this video! https://youtu.be/jzvhBliWDxo http://MartiMendenhall.com http://Patreon.com/MartiMendenhall Marti’s Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html Smoked Tri Tip Wellington Prep time: 12 to 24 hours Cook time: 3-5 hours (smoke) plus 35-40 minutes (bake) Ingredients 1 medium to large Tri-tip roast Marinade: 1/4 cup Worcestershire 1/4 cup olive oil 1/4 cup balsamic vinegar McCormick’s Montreal Steak Seasoning Optional: 1 tsp Knorr “Deep Smoke” liquid seasoning if searing instead of smoking Dry Rub: 2 tablespoons each of: Onion powder Dry mustard Brown sugar Black pepper Paprika 1 tablespoon garlic powder 1 teaspoon sea salt Cayenne pepper or red pepper flakes to taste Duxelle: 4 tablespoons butter (half stick) 1 tablespoon olive oil 1 to 2 pounds mushrooms 1 medium-sized shallot 2-4 garlic cloves Bourbon whiskey Dough wrap 2 to 3 cans of Pillsbury crescent rolls 2 packages prosciutto 1 egg Marinade: 1 day before: Whisk marinade until incorporated. Marinate meat overnight. Prep the smoker for cooking between 225-250 degrees. Hardwoods (oak, maple) and fruitwoods (apple, cherry) make the most flavorful smoke. Dry Rub: Combine all dry ingredients. Reserve 1 to 2 tablespoons for later. Cover marinated meat with dry rub. Smoke for 3 to 5 hours to internal temperature of 150. Then wrap in foil. Pro tip: the meat will be fully cooked but still tough; you may continue cooking for additional tenderness or remove from heat. Keep in 225-degree heat wrapped in foil to internal temp of 180-190 for fall-apart tender. Optional: No smoker? The meat may be seared in a high-heat skillet. Follow the above instructions for marinade and dry rub, then sear the meat on all sides in a hot skillet with oil. The final product will be rarer, but still full of flavor! Duxelle: Put mushrooms, shallots, and garlic in a food processor. Melt butter and olive oil in a skillet. Add mushroom paste and 2 tablespoons of dry rub. Add 1 shot of bourbon; cook this mixture until most of the liquid reduces. Remove from heat and set aside. Dough and assembly: Layer a baking sheet with parchment paper. Spread triangles of crescent dough on parchment to create a base of dough. Layer prosciutto on dough, then spoon a layer of duxelle on prosciutto. Remove the meat from foil and lay it on top of this base layer. Coat the rest of the surface of meat with duxelle, add a layer of prosciutto and cover with the rest of the crescent dough. Beat 1 egg to make egg wash; brush the egg wash onto the outside of the dough. Bake at 350 for 35 to 45 minutes until outside is golden brown. Remove from oven and serve. (Pro-tip: slice thin slices against the grain for maximum tenderness!) #MartisMusicKitchen #MMK #MartiMendenhall #PetePeterson #HarryJamesOrchestra #barbecue #beefwellington #Food #Podcast #Recipes #OregonMusicNews #Jazz #BBQ #Cookbook