Smoked Tri-Tip & Machaca
As seen on TV
Which Show?
Who made this dish?
Tri-tip two ways: smoked and seared for the rare centrepiece, and braised, then shredded into a machaca for the second preparation. Keith came into the Carnivore Classic from second-to-last in butchery, and framed the cookery as his chance to climb the leaderboard.
Keith: "I am smoking the tri tip, and then I braised the tri tip. Heading into the Carnivore Classic we landed at five points. We're second to the bottom, but I'm beyond confident that I'll be able to make the points up. Oh, y'all in trouble. They in trouble."
Keith (to judges): "With the tri-tip, I smoked it and got a good sear on it. But then the second way I treated it in the form of a machaca."
Keith (on being safe): "[I'll] take a moment to celebrate, do my end-zone dance, and get right back to practice."
Padma: "A lot of times I've had machaca that's kind of [dry] - this was not [that]. Good job."
RESULT: Safe. Moving on in the competition.
