Tri Tip and Eggplant Parmesan


 

Cliff Bartlett

R.I.P. 5/17/2021
I pulled a 2 lb. Tri Tip out of the freezer yesterday morning. Decided on baked potatoes and some Eggplant Parmesan to go along with it. Here's the photos.

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Rubbed down with some Big Rick's Jalapeno Honey Mustard and Cattlemen's Tri Tip Seasoning. Set it aside until later.

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Quite a bit of work for the Eggplant Parm. Aside from the obvious, ingredients include garlic, red pepper flakes, Kalamata Olives, Mozzarella and Parmesan cheese.

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Began mixing the sauce. Pulled the basil sprig out after sauce was done.

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Let it thicken for around 10 minutes and then stirred in the butter.

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Got a little salt and pepper on the eggplant and got it on the grill.

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Flipped at 4 minutes.

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Got the spuds on.

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The eggplant needed about 30 minutes to get all hot and bubbly.

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Got the Tri Tip on right after that.

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Cliff Bartlett

R.I.P. 5/17/2021
Checked the IT after around 20 minutes and it was 160!!!! Boy, did I screw up. I don't think I've ever had one jump that fast. Oh well. Bleep happens.

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Parm done also.

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On the high side of medium well. Uggg.

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Plated it up.

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Actually, everything was delicious. The Tri Tip surprised me. Thank gosh it was prime meat. Medium Well and I don’t get along. Flavor was wonderful and it was very tender. Won't get caught napping again, especially on a 102 day! That Cattlemen's Tri Tip rub is outstanding. The Eggplant Parmesan was delicious as well. It's good to be cooking again. Hope you are all having a great week. Thanks for looking.
 

russ olin

TVWBB Platinum Member
All lookin' guud from start to finish. Great plated pic!
We will be so glad when the weather cools down. *93 here today.
 

Rich Dahl

TVWBB 1-Star Olympian
That looks wonderful Cliff, I've had a TT do that to me but I wasn't as lucky as you were, mine hit 170, the dogs loved it.
We haven't cooked out side for a week or more except for using the NG gasser for oven duty. Not going to stand by a hot grill when it's 106 and so humid the air looks like light fog at 6 pm. Sure be glad when it cools off.
 
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Andy@SC

New member
That is a beautiful plate!! I love tritip but it is typically difficult to find around here.
 
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BFletcher

TVWBB Gold Member
At 160, my peeps would have yelled "it's almost ready!" :rolleyes:

It's good to see a recent post; I hope all continues well for you in Redding.
 

 

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