Stuffed Tri-Tip?

[SmokinEdge]

Why not??

2.5# Tip
Then butterfly it a bit, and gently season with salt, cracked pepper and garlic. Just the inside though.

Marinate in a bag with chopped onion and Merlot red wine for a few hours. Then stuff with roasted green chilies, and cheese. Make sure to stuff all those onions that were in the marinade inside too. Then tie it up.

 

[JLinza]

Oh my. Thats gonna be some good eatin

 

[bauchjw]

Can’t wait to see how that comes out!!! Sounds incredible!!!

 

[kilo charlie]

In for the finish!

 

[TimboBBQ!]

Why not??

View attachment 725916
2.5# Tip
Then butterfly it a bit, and gently season with salt, cracked pepper and garlic. Just the inside though.

View attachment 725917

Marinate in a bag with chopped onion and Merlot red wine for a few hours. Then stuff with roasted green chilies, and cheese. Make sure to stuff all those onions that were in the marinade inside too. Then tie it up.

View attachment 725918
View attachment 725919

That’s

 

[Rafter H BBQ]

Damn Eric, nice idea for sure my friend. You haven’t even posted cooked pics yet and I am drooling…

 

[forktender]

Why not??

View attachment 725916
2.5# Tip
Then butterfly it a bit, and gently season with salt, cracked pepper and garlic. Just the inside though.

View attachment 725917

Marinate in a bag with chopped onion and Merlot red wine for a few hours. Then stuff with roasted green chilies, and cheese. Make sure to stuff all those onions that were in the marinade inside too. Then tie it up.

View attachment 725918
View attachment 725919

LOOKS KILLER!!!
How are you gonna cook it?

I've butterflied them, then used a tenderizing hammer to thin and even them out, then made a massive Braciole. I stuff them pretty traditional, with diced Porcini mushrooms, golden rasins, garlic, bread crumbs, fresh mozzarella, and pecorino cheese, then brown in olive oil, then toss them into my pasta sauce. Pretty much just like Noni used to make them, except she used skirt or flank steak. (I love the stuff).

I had one of the best Braciole I've ever had when I was in the Bronx on Arthur Ave. at a place called Enzo's. It was the size of my two fist held together end to end, they served it with their famous house made tomato/red sauce over orecchiette pasta, and broccoli rob, it was unbelievably delicious. NY and Philly have the best food on the planet, DC not so much.

 

[SmokingUPnorth]

Oh man that is sweet. Can’t wait to see the sliced picture!

 

[SmokinEdge]

The slice.

 

[Chris_in_SoCal]

Looks damn good.

 

[gmc2003]

Holy cow Eric did you ever nail it.

Point for sure
Chris

 

[mr_whipple]

Wow. I love me some green chili's and I bet that was beyond killer!

 

[JLeonard]

Wowsa! man that looks good.

Jim