Start with busting out your Pecos Outdoors Workstation and get to trimming up your tri tip. Coat with avocado oil as a binder. Season the meat on both sides with your favorite steak seasoning (I used Meat Church Holy Gospel).
While the season is adhering, get your smoker rolling at 225°. Place the tri tip in the smoker, fat side down once your smoker temp is ready.
While the smoke is rolling, make your sauce. Combine sour cream, horseradish, mayonnaise, lemon juice, salt, and pepper (I subbed with Meat Church Holy Cow). Mix well, cover, and place in the fridge.
When the tri tip hits an internal temp of 110°-115° have a skillet or griddle warmed to medium high heat and sear. Flip every minute until your internal temperature reaches 133° Pull and let the meat rest for 20-30 minutes.
Build the sliders. Slice up the tri tip making sure you are cutting against the grain. Spread your sauce on the bottom bun and top with a few slices of steak. Add a dollop of cream sauce to the top. Grab that delicious slider and SMASH!
I love using my @pecosoutdoor workstation for cooks like these. It’s perfect for the prep with all of the different attachments. The basket to hold my seasonings, the trash bag holder for trimmings and what not, and the paper towel holder ate game changers. It’s durable and portable so you will often see me using these outside of my outdoor kitchen at events.
We’ve partnered with Mill Scale Metalworks to bring a fresh twist to your traditional dove feasts. Tired of the standard dove poppers with jalapenos and bacon? Try these dove tostadas for a refreshing take on a classic. Gear up, heat the coals, and let’s get started!
Field to Table Dove Tostadas
Before you get started, you’ll need a shotgun and shells. Once you’ve reached your limit, it’s time to clean your kill. If you’re new to this, here’s a guide to get you through it:
Remove the wings
Grab the bird’s body firmly with one hand and a wing with the other, pinching the socket. Fold the wing up towards the bird’s back. You’ll know you’ve dislocated the wing when you hear a pop. Twist and pull off the wing. Repeat with the other wing.
This part takes practice. Lay the dove on its back in your hand. Using your thumb, find a distinct point between the bird’s legs – the tip of the breast plate. Slip your thumb under the plate and pull the bird’s body downwards. Done correctly, you’ll hold the breast in one hand, the body in the other.
Clean the Breast
Rinse off any remaining skin or feathers from the breast under running water. Be sure to remove any BBs lodged in the meat.
If you have a knife, cut off the breasts as you would fillet a fish (run the knife alongside the bone). Without a knife, you can use your thumb to separate the meat from the bone.
Now, it’s time to fire up the grill. We used Mill Scale Metalworks’ Santa Maria Grill. Its open-fire design is perfect for in-the-field grilling, especially when mounted on the side of a smoker. Set up your Pecos Table, arrange your ingredients, and pop open a cold one.
Place tortillas directly on the grill above the coals. The goal is to dry them and give them a light char, resulting in a crisp, oil-fried texture.
Step 2: Saute the Veggies
Oil your Mill Scale Chapa or any available skillet. Add jalapenos and white onions (hold the green onions for now). Cook until lightly charred, then add the green onions.
Flip the tortillas once one side is nicely charred.
Step 3: Cook the Meat
Add the dove breasts to the skillet with the veggies. Cook quickly, seasoning with Meat Church Holy Voodoo for some heat. Once the other side of your tortillas is crispy, remove them from the grill and place on your Pecos Richlite cutting board.
Step 4: Assemble
When the dove is fully cooked, pair it with the veggies on the tostadas, top with cilantro and hot sauce.
Step 5: Enjoy
Congratulations, you’ve discovered a new way to enjoy dove. Pair with a Lonestar or two, light a fire, and relish your Dove Tostadas.