BFletcher
TVWBB Honor Circle
To go along with his Saturday Night Fish Fry hit, I wonder if Buddy Guy did a Friday Night Tri-tip blues hit that I haven't heard. Thursday was #15 for Shelley and me; we'll probably go to her favorite restaurant this weekend but while hanging out last night I did a hunk of red meat and added her two favorite vegetables... just so she would know I can pay attention to the small details in her life 
.
I opted to go in full play mode on the SF as opposed to focusing on my limited culinary skills. That means I made all items on it whereas I would normally have baked the sweet potatoes in a separate cooker since this cook was not well-suited to include them. I started the SF at 400, baked them for an hour, then wrapped them tightly in foil during the 1 hour 40 minute Tri-tip ride. They were edible but not impressive.
Then I ramped-down to 225 for the meat. When it was ready for the sear I removed it and placed it in a foil pan while ramping-up the SF to 325 for the asparagus. After they came off I went full steam ahead at 600 for the sear, which was probably overboard but fun nonetheless.
Before you look at the pics, Shelley does not like her red meat to be red nor pink and she deserves it her way, so that's how she gets it.
I agree with @ChuckO thus far; I'm thrilled with this fuel guzzler and I'm still amazed at the experience this time compared to my first attempt earlier this year.
For the short time the asparagus rode in the SF it definitely had a bold smoky flavor. You experts will understand why that would be but I was not expecting it.
Weber makes good on their claim:
Happy Independence Day weekend, gang!
. I opted to go in full play mode on the SF as opposed to focusing on my limited culinary skills. That means I made all items on it whereas I would normally have baked the sweet potatoes in a separate cooker since this cook was not well-suited to include them. I started the SF at 400, baked them for an hour, then wrapped them tightly in foil during the 1 hour 40 minute Tri-tip ride. They were edible but not impressive.
Then I ramped-down to 225 for the meat. When it was ready for the sear I removed it and placed it in a foil pan while ramping-up the SF to 325 for the asparagus. After they came off I went full steam ahead at 600 for the sear, which was probably overboard but fun nonetheless.
Before you look at the pics, Shelley does not like her red meat to be red nor pink and she deserves it her way, so that's how she gets it.
I agree with @ChuckO thus far; I'm thrilled with this fuel guzzler and I'm still amazed at the experience this time compared to my first attempt earlier this year.
For the short time the asparagus rode in the SF it definitely had a bold smoky flavor. You experts will understand why that would be but I was not expecting it.
Weber makes good on their claim:
Happy Independence Day weekend, gang!
