David
TVWBB Pro
Since I did not find a Tri Tip in my area until after the tri tip challenge was over, I make an unofficial entry with this post. Actually, this will be entered in two post due to an abundance of pictures for a couple of sides, and since I am not limited to ten pic...............ah, who cares.....
First I start at the end. You might think, dang, that must have been good, as he polished off that plate.
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So, I start out with the small tri tip that i bought, it was only 1 1/4 pounds, not much bigger than a good steak, but all that was available to me. I found it difficult to cook like I wanted as it cooked way too fast. Here is coming to room temp with a rub of salt, pepper, onion and garlic powder on it. It was rubbed with EVVO before hand. It was a choice piece, but even then, not a lot of marbling.
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Placed on the grill for an indirect cook to take it up to about 110 degree's before putting a direct sear on. The grill was about 275 during the indirect part. Looks awful lonely doesn't it.
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Over to the coals for the direct cook.
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While this grilling was taking place, or actually way before it took place, a few sides were pre-prepared earlier in the day. Decided to do Parmesam mash potato's, with cream, butter, and celery (boiled with the potato's). Did not take any pictures of the final product here as when they were ready to be combined, no time for pics. as it is a serve when done dish.
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I also like to do a little bread baking, and always have a sour dough starter in the fridge so I made some sour dough rolls to go along with dinner. As a need to let the dough rise twice, I started these early in the day. Here's a pile of dough looking to become something worth eating.
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Rolled out to cut into one inch pieces to become rolls.
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After putting in pan, then left to rise.
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Rise over, off to the oven.
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Ten picture limit has been hit, so on to next post, which will largely pictures, I think that it will be the picture is worth a thousand words kind of "thing.................d
First I start at the end. You might think, dang, that must have been good, as he polished off that plate.
So, I start out with the small tri tip that i bought, it was only 1 1/4 pounds, not much bigger than a good steak, but all that was available to me. I found it difficult to cook like I wanted as it cooked way too fast. Here is coming to room temp with a rub of salt, pepper, onion and garlic powder on it. It was rubbed with EVVO before hand. It was a choice piece, but even then, not a lot of marbling.
Placed on the grill for an indirect cook to take it up to about 110 degree's before putting a direct sear on. The grill was about 275 during the indirect part. Looks awful lonely doesn't it.
Over to the coals for the direct cook.
While this grilling was taking place, or actually way before it took place, a few sides were pre-prepared earlier in the day. Decided to do Parmesam mash potato's, with cream, butter, and celery (boiled with the potato's). Did not take any pictures of the final product here as when they were ready to be combined, no time for pics. as it is a serve when done dish.
I also like to do a little bread baking, and always have a sour dough starter in the fridge so I made some sour dough rolls to go along with dinner. As a need to let the dough rise twice, I started these early in the day. Here's a pile of dough looking to become something worth eating.
Rolled out to cut into one inch pieces to become rolls.
After putting in pan, then left to rise.
Rise over, off to the oven.
Ten picture limit has been hit, so on to next post, which will largely pictures, I think that it will be the picture is worth a thousand words kind of "thing.................d
.......but then again Maybe I would have still voted for who I did
.........................d
