TriTipFriday


 

Jim Lampe

TVWBB 1-Star Olympian
Santa Maria Seasoned Tri Tip

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Santa Maria Seasoned Grill

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Red Oak & Hickory wood on Ozark Oak Lump (Thanks Mr. Correll!)

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flipped the tip every 4 to five minutes...
then basted it with a mixture of Oil, minced Garlic, Red Wine Vinegar & Dijon Mustard

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some 'shrooms & a few knob onions were added

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15ºF at grill time & this open fire kept me warm...

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the roast took about 35 to 40 minutes to reach a nice 130º inside temp...

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then removed to rest....

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major crust on this dude....

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sliced after 20 minutes...
dinner was served with skillet baked halved baby Yukons,
those Mexican onions with the mushrooms and steamed asparagus...
and the Tri Tip layered on salted marble rye bread...

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...and it was Heaven!!

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Thank you for swingin' by!
 

 

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