Tri Tip Dinner Coming Up

[Barb D]

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.

 

[Robert-R]

Beautiful tri-tip cook. The plate is terrific. Really like the crash taters & gus.

 

[Rich G]

Gorgeous, Barb!! I'm on my way!!!

R

 

[Rolf Jacobsen]

That meat looks wonderful! Nice job!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[Cliff Bartlett]

Terrific cook Barb! TT looks perfect and I love crash potatoes. I could sit down to that plate any time.

 

[Dustin Dorsey]

That is one gorgeous cook!

 

[JimK]

Perfection!!

 

[ChuckO]

You nailed it Barb, beautiful TT!

 

[Pat G]

Barb, that's a great looking plate. Hopefully you made Rich do the dishes.

 

[Mark B]

Great looking meal, nicely done !