Jim Lampe
TVWBB 1-Star Olympian
bought a few bags of this at a local DIY store (Menard's) for 4.99 with a 2 dollar rebate.
last night, got the 26"Weber good'n hot before tossin' on this 1.65lb tri tip
seasoned the meat with a Santa Maria mixture of salt, pepper, gran gaaaaalic & onion, with cayenne.
red oak wood in the mix of the Royal Oak lump down there for smoke flavour...
seared for 5 minutes each side then indirect until the internal temp hit 125ºF.
added a server of mushrooms 'bout halfway thru...
the roast is comin' along pretty good....
...as are the 'shrooms
once the meat was cooked, it was removed from the grill to rest about ten minutes give or take,
then sliced thin.
served with a large baked spud from Idaho and some green beans from I don't know where.
The flavour of this meat still blows my mind everytime i eet it... AMAZING!!
Thank you for stoppin' by! Enjoy this fine weekend folks!
last night, got the 26"Weber good'n hot before tossin' on this 1.65lb tri tip
seasoned the meat with a Santa Maria mixture of salt, pepper, gran gaaaaalic & onion, with cayenne.
red oak wood in the mix of the Royal Oak lump down there for smoke flavour...
seared for 5 minutes each side then indirect until the internal temp hit 125ºF.
added a server of mushrooms 'bout halfway thru...
the roast is comin' along pretty good....
...as are the 'shrooms
once the meat was cooked, it was removed from the grill to rest about ten minutes give or take,
then sliced thin.
served with a large baked spud from Idaho and some green beans from I don't know where.
The flavour of this meat still blows my mind everytime i eet it... AMAZING!!
Thank you for stoppin' by! Enjoy this fine weekend folks!