As of just a few weeks ago, I had no idea what Saucy Mama was. Can you believe it? How come no one let me in on this delicious stuff? Saucy Mama is a collection of sauces, marinades, and award winning mustards marketed by Barhyte Specialty Foods and based in Oregon (probably why I don't see it here in Minnesota). Recently, I found out about a blogger recipe contest that Saucy Mama was promoting for 50 bloggers. I emailed a request to be included and was lucky enough to be accepted! What is really cool is that Saucy Mama is allowing me to give away a condiment kit which will contain one bottle each of Saucy Mama Sweet Heat Marinade, Saucy Mama Tarragon Lemon Mustard, and Saucy Mama Pacific Rim Ginger Dressing. I'll post the specifics of the giveaway below, but first let me show you the first thing I made (there will be more...I have ideas!):
I started with a bottle of Saucy Mama Sweet Heat Marinade---just the sound of it was yummy. Take a look at the bottle.
Since the weather is just starting to get nice, I really wanted to make something on the grill. Have you heard of Tri-Tip? Oh, if you are from the West Coast, I'm sure you have. It's a little scarce here in Minnesota, but I managed to find some at Costco. Tri-Tip roast or steak is the triangular piece of meat that sits on the bottom of the sirloin. It is pretty lean, so it lends itself well to a marinade. Perfect for some Sweet Heat, no?
Tri-Tip Hoagies with Sweet Heat Slaw
1 (16 oz) bag Coleslaw
1/2 cup Mayonnaise
3/4 cup Saucy Mama Sweet Heat Marinade, divided
1 1/2 to 2 pounds Tri-Tip Roast
4 Hoagie Rolls
Olive Oil for brushing on the rolls
Salt and Pepper to taste
Place the coleslaw in a large bowl. Mix the mayonnaise and 1/4 cup of Saucy Mama Sweet Heat Marinade in a small bowl. Transfer the mayo mixture to the coleslaw and mix well. Refrigerate until needed.
Put the Tri-Tip in a gallon sized freezer bag with the remaining marinade. Let this sit at room temperature for about 30 minutes (or refrigerate overnight and let it sit at room temperature for 30 minutes).
In the mean time, heat a gas grill to medium-high or light the coals in your charcoal grill and arrange them around the perimeter of the grill. Place the marinaded Tri-Tip over indirect heat and cover the grill. Heat for about 15 minutes on each side or until the internal temperature is 125-135 degrees F.; remove to a platter, vent with foil and allow to rest for 10 minutes. Slice the meat against the grain in thin slices.
While the meat is resting, brush each cut side of the hoagie rolls with olive oil. Grill until golden.
Layer each hoagie roll with Tri-Tip slices and top with coleslaw.
Truth be told, I should have taken it off of the grill a few minutes earlier---I like medium rare. This was perfect for the hubby, though. Whatever you do, don't overcook or the meat will be dry. I find the marinade to season the meat perfectly, but if you need more salt and a little pepper, be my guest.
In a word this is yumilicious. I poured some meat juice on it after the pic. :)
Now wouldn't you want to score a box of this deliciousness? Just do a few things for me--you probably know the drill by now:
1. Post a comment on this blog entry.
2. "Like" the Dutch Baker's Daughter on Facebook (if you are already a fan--just tell me).
3. Share this blog post with your friends on Facebook, Twitter or by email and just let me know--this is honor system unless you are already a friend (feel free to look me up on Twitter---DutchBakerGirl).
4. This giveaway is only open to US residents who are 18 years of age or older.
That's it--pretty easy, no? I'll pick a winner on May 22* using Random.org. In the mean time, I'll be thinking up some other Saucy Mama good stuff. Contest ends at 11:59 PM, May 21, 2011.