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

Marti's Music Kitchen

That’s RIGHT baby, it’s SEASON THREE of MARTI’S MUSIC KITCHEN! If you’ve been around since the beginning, THANK YOU! And if you’re new here, don’t forget to give the podcast a listen and patreon.com/MartiMendenhall a peek, would you kindly?

We’re in the kitchen on this momentous day with Pete Peterson, orchestrator extraordinaire and Portland’s go-to recording artist for saxophone and woodwind instruments. He’s a member of the Harry James Orchestra, has been featured on film soundtracks, and has toured nationally many times over. Pete is also well-known for his cooking expertise, especially behind the grill!

“I was fortunate enough to get to tour with some bands that went all over the country, so every place I went I would sample their barbecue and go “oh wow, this is really good!” So 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. You know, 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.

Follow along with Marti and find out how you can create this delicious dish in YOUR kitchen!

http://Petepetersen.com
WATCH the Marinade on this video! https://www.youtube.com/watch?v=jzvhBliWDxo

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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: WATCH Pete make this marinade!

https://youtu.be/jzvhBliWDxo

Whisk together liquid marinade ingredients until

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