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Active Fire Time: 40 minutes Total Time: 50 minutes
Welcome to a new installment of our "The Cookbook Series"! This time, we are drawing inspiration from the work of a modern culinary legend: J. Kenji López-Alt and his James Beard award-winning book, The Food Lab.
J. Kenji López-Alt is a central figure in modern cooking, a writer for Serious Eats, and a columnist for the New York Times. With a background from MIT and experience in high-end restaurant kitchens, Kenji combines his passion for science with his love for cooking.
In his book, The Food Lab (2015), he focuses on explaining the science behind everyday cooking. Kenji doesn't just tell you what to do; he explains, with great detail and photography, why that method works better than others. It is undoubtedly an essential book for cooking enthusiasts.
We will teach you how to replicate Kenji's scientific perfection, but we'll do it with the unique touch that only your Keveri H1 can provide. You will leverage the H1's temperature control for the initial indirect cooking and its charcoal power for the final searing, achieving that subtle smoky flavor that takes this Tri-Tip with Santa María Sauce to another level.
Let´s fire up the Keveri H1 for this Food Lab recipe!
Ingredients
Serves 4+
Supplies:
Preparation
Step 1:
Fire up the Keveri H1 in Classic Mode according to the manual instructions or the Masterclass video to approximately 350° F Place the Smoke Controller wrapped in foil on the bottom rack position to create indirect heat.
Step 2:
Season the Tri-Tip generously with mashed garlic, salt, and pepper.
Step 3:
Place the Tri-Tip in the H1 for approximately 30 minutes or until the internal temperature reaches 109°F
Step 4:
While the Tri-Tip is in the H1, start preparing the Santa María Sauce. To do this, dice the tomatoes into small cubes, add 1 teaspoon of salt, and let them rest over a sieve or colander to drain the liquid.
Step 5:
Once the Tri-Tip has reached an internal temperature of 109°F, remove the Smoke Controller and place the meat directly onto the rack until it is seared/browned on both sides and reaches an internal temperature of 125°F
Step 6:
While the meat is searing, continue preparing the Santa María Sauce with a Keveri twist: Place the Poblano/California chile and the scallions directly onto the bottom rack until they are roasted and blackened on all sides.
Step 7:
Finely chop the celery and cilantro. Transfer these ingredients, along with the drained tomatoes, to a bowl and combine.
Step 8:
Once the chile and scallions are roasted, remove them from the H1 and chop them into small pieces. Integrate them with the rest of the sauce ingredients.
Step 9:
When the Tri Tip has reached an internal temperature of 125°F, remove it from the H1 and let it rest for approximately 10 minutes.
Step 10:
Slice the meat and serve with the Santa María Sauce. Enjoy!
Cook's Notes:
We would like to thank the great Chef J. Kenji López-Alt for this recipe, which we are sure you will love to cook in your H1. We invite you to learn more about this chef and his published books. Furthermore, we encourage you to let us know through our social media channels which recipes from your favorite cookbooks you would like us to adapt for the Keveri H1.
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Post what you cook using the Keveri H1 on social and tag us @Keveri. usa #KeveriFam
Check the full recipe video here
