Toby Keil
Executive Chef
Early in the week I grilled up two swordfish steaks Timbear gave me (thanks Timmy). I grilled em on the gasser rubbed with a little evoo to prevent from sticking. Once flipped, I basted them with Bronco Bob’s roasted raspberry chipotle sauce, the stuff was a really nice compliment to the fish. My wife cooked up some fresh bread and made a tasty green salad.
Sword steaks on the grill.
Swords with the bread and salad.
This past Friday night was going to be steak night but my wife couldn’t find anything decent so we decided on Tri Tip. I grilled it over lump mesquite and seasoned it with Pappy’s. We also had cauliflower and again, a nice green salad with fresh tomatoes off our plants.
Tri Tip just off the grill.
Sliced and ready for eating.
My plate.
Sword steaks on the grill.
Swords with the bread and salad.
This past Friday night was going to be steak night but my wife couldn’t find anything decent so we decided on Tri Tip. I grilled it over lump mesquite and seasoned it with Pappy’s. We also had cauliflower and again, a nice green salad with fresh tomatoes off our plants.
Tri Tip just off the grill.
Sliced and ready for eating.
My plate.