Shredded Tri-Tip with Jalapeño Waffles and Maple Bourbon Sauce

Ingredients

• • 1 Bill Bailey's Santa Maria Style Tri-Tip Roast
  • 1 onion, sliced
  • 1/4 C maple syrup
  • 2 oz bourbon
  • 1 C water
  • 1 tsp liquid smoke (optional)
• For the Maple Bourbon Syrup
  • 1 C maple syrup
  • 2 oz bourbon
  • 2 Tbs butter
• For the Waffles
  • 2 2/3 C all purpose flour
  • 1/3 C powdered sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 1/2 C buttermilk
  • 1/3 C unsalted butter, melted
  • 4 large egg whites, gently whisked
  • 1/2 jalapeño, peeled, seeded and finely minced
• For the Salad (Optional)
  • 3 Tbs balsamic vinegar
  • 1 Tbs Dijon mustard
  • 1 tsp honey
  • 1/2 C olive oil
  • salt and freshly ground pepper
  • 2 C arugula
  • 1/2 red onion, thinly sliced

• Preparation Instructions

1. Wash hands with soap and water.
2. Combine Bill Bailey's Tri-Tip, onion, maple syrup, bourbon, water and liquid smoke in a slow cooker.
3. Cook on low for 8 to 10 hours or until fork tender. Remove meat from the slow cooker and allow to rest for at least 10 minutes.
4. Using 2 forks, pull apart and shred the Tri-Tip, removing any visible fat.

• For the Syrup

1. As the Tri-Tip rests, make the syrup. In a small saucepan, add bourbon and maple syrup. Heat on medium-high heat to burn off alcohol and reduce liquid (about 5 minutes). Remove from heat and whisk in melted butter. Let cool to room temperature or slightly warm before serving.

• For the Waffles

1. In a large bowl combine flour, sugar, salt and baking powder. Stir with a whisk. Add remaining ingredients and whisk until smooth.
2. Preheat waffle iron until indicator is ready. Spoon approximately 1/2 cup of batter, close lid and cook until waffle is golden brown and steaming. Lift waffle with a fork to remove from waffle iron, place on a plate and keep warm.
3. To serve, places waffles on plates, top with shredded Tri-Tip and maple bourbon syrup. Optional: serve accompanied by a salad of arugula and red onions with balsamic dressing.

• For the Salad

1. For dressing, combine balsamic vinegar, mustard, honey and olive oil in a jar with a tight-fitting lid. Shake to combine, season with salt and pepper to taste.
2. In a bowl, combine arugula and red onion, toss with dressing.