Jim Lampe
TVWBB 1-Star Olympian
or Cook's Country California Barbecued Tri Tip
watched an episode last week one day and they promoted their new 13 season recipe cookbook on sale.
so i bought it.
made their Texas Thick-Cut Smoked Pork Chops friday night, they were ok... the barbecue sauce was delicious!
then i stumbled upon their Tri Tip instructional....
perfect, i have a small 1½ lb tri tip thawing...
...now, i only followed the first paragraph #1. and only until it talked about heavy-duty foil blah blah blah.
i kinda liked the idea of smothering the meat in this garlic/salt oil and lettin'er sit for awhile.
then wiping it off before grilling...
so i did that.
nighttime photos in winter suck
grilled until my red Thermapen read 129ºF.
then removed from the Weber 26" OTG to rest.
sliced 9mm to 12mm thin/thick and
served with baby Yukon skillet taters, shrooms & sautéed crookneck squash and zucchini.
this was the most flavourful tri tip i can remember making...my bet is the garlic/salt/oil slather has everything to do with it.
I will use this instruction again.
and i'll bet it'll work on Hanger as well. Now, if I can only find some Hanger and grill it as nice as Mildo did yesterday....
Thanks for swingin' by!
watched an episode last week one day and they promoted their new 13 season recipe cookbook on sale.
so i bought it.
made their Texas Thick-Cut Smoked Pork Chops friday night, they were ok... the barbecue sauce was delicious!
then i stumbled upon their Tri Tip instructional....
perfect, i have a small 1½ lb tri tip thawing...
...now, i only followed the first paragraph #1. and only until it talked about heavy-duty foil blah blah blah.
i kinda liked the idea of smothering the meat in this garlic/salt oil and lettin'er sit for awhile.
then wiping it off before grilling...
so i did that.
nighttime photos in winter suck
grilled until my red Thermapen read 129ºF.
then removed from the Weber 26" OTG to rest.
sliced 9mm to 12mm thin/thick and
served with baby Yukon skillet taters, shrooms & sautéed crookneck squash and zucchini.
this was the most flavourful tri tip i can remember making...my bet is the garlic/salt/oil slather has everything to do with it.
I will use this instruction again.
and i'll bet it'll work on Hanger as well. Now, if I can only find some Hanger and grill it as nice as Mildo did yesterday....
Thanks for swingin' by!
