Friday is Tri-day

[Jim Lampe]

Bloom'd a few onions and seasoned with Blues Hog rub.

Got out the finest charcoal available in the good ol' USA along with some Missouri Hickory.

A very good friend of mine sent me some que'ing sauces and marinades
(along with some Missouri Hickory) and this ? was used for tonight's grub.
Schnuck's Premium Select Cracked Pepper & Garlic Marinade

a 2.3 lb Tri Tip roast soaked in the above for 12 hours.

Then hit the grill. direct for four or 5 minutes each side then away from the heat until a nice 125º inside was reached.

a few paper-thin slices of pancetta laid atop the onions as they cooked.

Once the tri reached the target temp, it was removed from the Weber to rest while we attended the side dishes.
Iron Skillet Potatoes were done...

...as well as those bloom'd onions.

Moments before slicing the tip roast, gus made his way to the grates.

Then slice we did.

Mop up some of that juice with a few onion rolls...

Pile high the beef and dig in!

Yessirrie! Tri Tip is a Barbecue Trip! And I l?ve It!

That was my last one,

now I'll hafta go hunt for more

Thanks for visiting! Enjoy the wonderful weekend!

 

[John B]

Oh my that looks delicious

 

[Timothy Hoffman]

Tri-yum, Jim!!!

 

[Mike Coffman]

Fantastic and delicious looking tri and meal Jim! Could definitely eat a plate or two.

 

[Marc B]

Jim, another incredible looking meal. Love the look of those onions

 

[dean]

I gotta get me a tri-tip. Never had one.

 

[Wolgast]

Love that plate Jim! BUT a few of those Buns would make my day! (last point is only available if im invited)

 

[John Solak]

Looks perfect!

 

[Bill Dials]

Wow! Just Wow!

 

[Bob Correll]

What a way to end the work week!
Beautiful tri, onions, spuds, and spears Jim!

Blake would be fightin' ya for that juiced bread, and my son-in-law could eat that whole tri tip!

How was the marinade?

 

[Phil H]

Wow, fantastic looking sandwich. Everything really. Well done again!

 

[Jim H.]

Great looking plate, Jim! Love tri-tip... any way you slice it.

 

[Steven A]

TGIF! Looks great

 

[Russell McNeely]

Wow. That plate just looks..........Wow!

 

[Mike P.]

Mighty Fine Jim!

 

[Peter Gallagher]

what a sandwich! - I'm going to try to make these spuds: - They look out of sight!

 

[Steven A]

This looks so good, I have to post a second time. Love the onion rolls soaked in blood!

 

[Jim Lampe]

Thank you for the kind words

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How was the marinade? </div></BLOCKQUOTE>
EXCELLENT!
butt i think tri's are better seasoned dry than wet.

 

[A.J. Crocker]

Excellent Cook Jim! Love the idea of dipping the buns in the juices. Gonna have to try that next time.

BTW, I grew up in Hickory County Missouri. My Family still lives there. That smoke wood is great. Use it all the time. It's even sold in Wal-Mart around here.

 

[Brian Zimmerman]

Nothing beats a tri-tip. Looks great as always.