Barb D
TVWBB Hall of Fame
Nice piece of tri tip coming to room temp with SPOG. Then on to the performer, cooking indirect till 125* then over cools getting a nice sear. Tri tip resting then sliced at 130* for dinner. Sides were crash potatoes in CI on gasser and plated with asparagus cooked in EVOO, butter, Weber’s Veggie seasoning and topped with Parmesan cheese.
[/url]100_2548 by Richard Dahl, on Flickr[/IMG]
[/url]100_2554 by Richard Dahl, on Flickr[/IMG]
[/url]100_2557 by Richard Dahl, on Flickr[/IMG]
[/url]100_2561 by Richard Dahl, on Flickr[/IMG]
[/url]100_2558 by Richard Dahl, on Flickr[/IMG]
[/url]100_2566 by Richard Dahl, on Flickr[/IMG]
Dinner was awesome and simple.
Thanks for looking.
Dinner was awesome and simple.
Thanks for looking.