DaleW
TVWBB Pro
I was all set to post Saturday's cook, but I was so disappointed in it that I went to bed in a funk. Fortunately, Sunday, Lauren brought home one of our favorites from the grocery, with lots of fixins to go with! Here's the tri-tip roast trimmed, seasoned with Montreal steak seasoning and resting before its trip to the kettle.
Fire going, so while the roast is coming up to room temp, I added diced red potatoes with S&P, EVOO, and fresh thyme to the grill.
15 or 20 minutes later, the tri-tip joins. Kettle is about 300 to 375F lid temp with some hickory for smoke.
Looking for a target temp between 110 and 115 while indirect.
Roast is at temp and resting to the side while the potatoes continue to cook with vents wide open.
Potatoes getting close so time to sear the beef.
Now the tri-tip is off, so it's time to add zucchini with onions and garlic seasoned with S&P, and garlic herb powder. Yes, a double dose of garlic!
Potatoes still going too.
Tri-tip being sliced by #2 son, Brian, AKA "surfer dude".
Table is set with some Italian bread and a bottle of Bordeaux. Sign of approval from surfer dude.
Great end to our Sunday! Hope y'all's was just as good!
Fire going, so while the roast is coming up to room temp, I added diced red potatoes with S&P, EVOO, and fresh thyme to the grill.
15 or 20 minutes later, the tri-tip joins. Kettle is about 300 to 375F lid temp with some hickory for smoke.
Looking for a target temp between 110 and 115 while indirect.
Roast is at temp and resting to the side while the potatoes continue to cook with vents wide open.
Potatoes getting close so time to sear the beef.
Now the tri-tip is off, so it's time to add zucchini with onions and garlic seasoned with S&P, and garlic herb powder. Yes, a double dose of garlic!
Potatoes still going too.
Tri-tip being sliced by #2 son, Brian, AKA "surfer dude".
Table is set with some Italian bread and a bottle of Bordeaux. Sign of approval from surfer dude.
Great end to our Sunday! Hope y'all's was just as good!
