Steve P. (Timmee)
TVWBB Member
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?
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?