bbquzz
Master Chef
Have been trying to watch what I eat recently and doing loads of salads. The salads can have 4 oz of meat so I did up a Tri Tip today to use over the weekend.
A little oil and then some Susie Q's Santa Maria seasoning. Let it come up to room temp on the counter for a few hours. There is a wonderful fragrance in the kitchen while this is sitting out.
On the OTG, indirect getting it to 120°, this only took about 20 minutes at 350°.
Over direct for 2 minutes on each side.
Came off after the "Rempe Reverse." :roll:
Tented for about 10 minutes and it came up to about 145°.
Sliced and ready for a weekend of great salads. I really wish I had some camera skills as this really came out much better than this picture shows.
I did sneak a few pieces while I was slicing it and it was killer. Thanks for looking.
A little oil and then some Susie Q's Santa Maria seasoning. Let it come up to room temp on the counter for a few hours. There is a wonderful fragrance in the kitchen while this is sitting out.
On the OTG, indirect getting it to 120°, this only took about 20 minutes at 350°.
Over direct for 2 minutes on each side.
Came off after the "Rempe Reverse." :roll:
Tented for about 10 minutes and it came up to about 145°.
Sliced and ready for a weekend of great salads. I really wish I had some camera skills as this really came out much better than this picture shows.
I did sneak a few pieces while I was slicing it and it was killer. Thanks for looking.
