Fire Roasted Tri-Tip with Italian Sausage

ChuckO

TVWBB 1-Star Olympian

• Feb 14, 2016

• #1

This is a trick my Grandpa taught me nearly 50 years ago. Cook the Italian Sausage on top of the Tri-Tip so that the juice drips into the Tri-Tip. Normally I have my second grate installed and for whatever reason I forgot to, and as a result two Sausages rolled into the handle hole and down into the fire. I almost cried, because this is the way to cook Italian Sausage

The juice is starting to come out of the Sausages, so onto the Tri-Tip they go

This Tri-Tip was $4.50 a LBS, and it's a two pack. One normal size one and one small one

The small one at 135

About 5 minutes later the large one is 135

All together now

Plated (absent in the picture was the Gus, which was amazing when it came out of the oven (roasted)

Happy Valentine's cake in the background

Oh yeah, the reason the Gus wasn't done, this bad boy hogged the roasting rack

Couple sizzle videos

http://vid3.photobucket.com/albums/y73/chaz28o/10287722-6423-4A58-B317-1C5B0E5DC515_zpssughosrp.mp4
http://vid3.photobucket.com/albums/y73/chaz28o/A4143A2F-DBA0-4A90-BB61-FCB8BB218887_zpsc8z70asi.mp4

The pasta was fresh made, and the sauce was also fresh. It was amazing, but I love Tri-Tip and especially when it's only $4.50 a LBS

 

B

Bill Schultz

TVWBB Hall of Fame

• Feb 14, 2016

• #2

That's a beaut of a plate, the TT looks fantastic

 

JRAiona

TVWBB Gold Member

• Feb 15, 2016

• #3

Great looking TT Chuck and a great tip as well.

 

Rich Dahl

TVWBB 1-Star Olympian

• Feb 15, 2016

• #4

Wow Chuck that's a great cook. TT looks great and I really like the sausage idea, bummer you lost a couple. Pasta looks wonderful also. Nicely done my friend!

 

Barb D

TVWBB Hall of Fame

• Feb 15, 2016

• #5

TT looks awesome Chuck, then with the sides and desert over the top.

 

Brian Dahl

TVWBB Gold Member

• Feb 15, 2016

• #6

Hearty meal, Chuck.
I'm always surprised how fast brats/sausages/dogs can roll...

 

Enrico Brandizzi

TVWBB Honor Circle

• Feb 15, 2016

• #7

Chuck, tri tip looks perfectly seared and cooked. What to say about italian sausages? Look fantastic. I love them (and it is a problem)!

 

CaseT

TVWBB Platinum Member

• Feb 15, 2016

• #8

Everything looks great! Nice cooks!

 

Robert-R

TVWBB Diamond Member

• Feb 15, 2016

• #9

That's good looking cook. Leftovers or a big family?

 

ChuckO

TVWBB 1-Star Olympian

• Feb 15, 2016

• #10

Robert-R said:

Leftovers?

Click to expand...

Yes sir! I used my fancy Cabela's meat slicer to slice up the tri-tip, I bet there's 15 or more sandwiches worth of meat.

 

ChuckO

TVWBB 1-Star Olympian

• Feb 15, 2016

• #11

Brian Dahl said:

I'm always surprised how fast brats/sausages/dogs can roll...

Click to expand...

It's unreal. Almost as bad as Wings. I'm amazed how many wings have fallen through the handle hole. Normally I have the second grate, but wouldn't know it, I don't have it and the sausages are on a run

 

russ olin

TVWBB Platinum Member

• Feb 15, 2016

• #12

Yum, looks delicious ChuckO.

 

John Sp

TVWBB All-Star

• Feb 16, 2016

• #13

Wow Chuck you really raised the bar for a fancy romantic meal! I'm not sure we can get tri-tip here in NOLA but if we can I am on it using your sausage technique. Do you suppose it will work with bratwurst instead of Italian sausage?

Regards,

John