Some chicken breasts, and twin tri-tips

[Steve P. (Timmee)]

So, I've got a couple of cooks to post here. The chicken breasts were cooked last week for my mom, sister, and I. The 45 minute travel time to my mom's house didn't do the chicken any favors, but it was still good. The tri-tips were cooked for my father's birthday, and they handled the trip to my father's house much better. Anyways, onto the pictures.

Chicken just put on the grill.

Sauced, at 130 degrees.

On the platter, after it arrived at my mom's house.

Tri-tip over the coals, trying to get a little char.

And moved off the coals, with the temperature probe inserted.

At my father's house, sliced.

A (slightly) closer pic. If I had to guess, the tri-tip is closer to medium than medium rare.

No plated pics for either meal, the side dishes were rather uninspired. Anyway, thoughts, comments, suggestions?

 

[Cliff Bartlett]

Mighty fine job on both.

 

[Doug Selman]

Both look purdy tasty!

 

[John Solak]

A couple of good looking cooks!!

 

[Tim McCann]

Very nice!

 

[Rich Dahl]

Looks great, like you I have found some cooked food travels better than others.

 

[Jose Suro]

Nice looking tri-tip. I can't find that in my neck of the woods and have never tried one .

 

[Barb D]

Great job on both cooks.

 

[Enrico Brandizzi]

Good looking dishes!

 

[Steve P. (Timmee)]

Nice looking tri-tip. I can't find that in my neck of the woods and have never tried one .

I actually found the tri-tips at the local Walmart Supercenter. There's a nearby store that I might have been able to get them from as well (they do custom cuts), but with work this week it would have been hit or miss whether I could have gotten there before the meat cutters went home.

 

[Steve P. (Timmee)]

Thanks for the compliments, tri-tip has quickly become one of my favorite cuts to cook (and eat ), so I'm definitely looking forward to the next one.

 

[Tony R]

Thanks for sharing. Tritip looks good.

 

[Wolgast]

Looks super tasty bro!