Thank God It's TRIday


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
Yes, Triday.... as in TRI TIP
seasoned this 2.35lb sucker with a traditional Santa Maria Tri Tip Rub

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and while that was rollin' in it's glory, I embarked on my own relaxation libation....

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after an hour or three, it was time to get cookin'....
the beef on direct for 5 minutes minimum each side for a quick sear....

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...then indirect to reach a nice internal temp of 125ºF

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meanwhile, "Wisconsin Style" Hasselback potatoes roastin' away
WITH Wisconsin butter and homegrown gaaaaalic basted every 20 minutes or so....

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toss in a blossomed Vidalia onion... what more do you want?

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howabout some sliced up tri tip beef?

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Okay, plate it up with sautéed baby carrots and you can eet!

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Please notice: There are NO EETIN' utensils available at the plated dinner. Weird, I know.

Thanks for pullin' up a seat, next time, grab a fork'n eet!
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Looks good Jim! Great food and excellent photos. Just use your fingers that's what we do across the lake. :)
 
Well Jim, that tri tip, potatoes & onion are just too much. Me & the wife have never had tri-tip. After seeing that we plan to give it a try soon. A store in Durango has CAB tri-tip on sale this week. Definitively will be getting a couple to do. Hope it comes out something like yours. Keep smoking
 
I wish I had that plate of food right now...another delicious dinner you make Jim. Have a great weekend.
 
It's Saturday morning now, but would it still be possible for me to pull up a seat to enjoy a plate of that goodness, Jim? I don't need no fancy eetin' utensils or nothin!:) Perhaps a beer or six, to help wash down the food would be good though.:cool:

Awesome job on the food and photos.

Have a great weekend!
 
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A really delicious looking plate of food Jim! Great photos and if ya want I will
send you some of my "missing utensils!!!" ;)
 
Alan F said:
Jim, have you shared your recipe for "Wisconsin Style" Hasselback potatoes before? I want to try it.
Click to expand...

and also , the onion looks like its cooking on the grill in a ....baking dish or crock of some kind? Is that right?
anyway that all looks really good. Nice work , brother.
 
Jim, I love your cooks. The "Wisconsin Style" Hasselback potatoes look soooo good.

More details would be appreciated. It appears as if they are prepared in a CI skillet. Direct, indirect, move the skillet around? Approx. grill temp? Lid on or off? Time? Potato temp or use a toothpick to determine when they are done?

Thank you.
 
TGIT Jim. I just HAVE to say this: It looks FANtastic. Looks like a beautimus day out by the Pigvillion.
 
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Thanks everyone for your kind comments:)

Alan F said:
Jim, have you shared your recipe for "Wisconsin Style" Hasselback potatoes before? I want to try it.
Click to expand...
I have Alan!

Frank H said:
and also , the onion looks like its cooking on the grill in a ....baking dish or crock of some kind? Is that right?
Click to expand...
Frank, the onion was cut like this then placed in Lodge cast iron round bowl mini server

Elaine W said:
Jim, I love your cooks. The "Wisconsin Style" Hasselback potatoes look soooo good.

More details would be appreciated. It appears as if they are prepared in a CI skillet. Direct, indirect, move the skillet around? Approx. grill temp? Lid on or off? Time? Potato temp or use a toothpick to determine when they are done?

Thank you.
Click to expand...
Thank you Elaine, I called the potatoes "Wisconsin Style" because I read on another post here that Geir Widar referred to them with that name. REAL Hasselback potatoes are peeled. Here is the recipe. They were prepared in a cast iron skillet, another Lodge product. And they were actually cooked in the oven (cheater, I know) at 375ºF with melted butter and gaaaaalic brushed over them every 20 minutes or so. They were in there for well over an hour, probably 90 minutes. Yes, test doneness using a toothpick.
They can be cooked in the Weber kettle, indirect, but losing heat every time the lid is opened really delays the cook.
 
I've got to say Jim, I'm a FAN,boy that sure looks awesome! Next time I make it out to Wisconsin I'm going to have to stop on by.
 
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