More Tri-Tip

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Toby Keil

Executive Chef
Joined
Jan 15, 2008
Messages
2,669
Location
Thousand Oaks, CA
After seeing Johns post I decided on a Tri-tip as I haven't grilled one in awhile. Usually I just use salt and pepper but this time I marinaded it and although it was good, I think a thinner cut of meat like flank steak would have benefited better from the marinade. We also had pasta with butter and cheese as well as some zuc and a nice green salad with caesar dressing. The wife had wine while downed a few pops JB style. It was freezing in the low 60's last night so we had a nice fire to keep us comfy.

img_185303_0_8f61689ac18f6324d6ad8eb2ab15218e.jpg


img_185303_1_04ee83c29edb9a5e862b4e01c10e78ae.jpg


img_185303_2_c2a2b75407124a8216d141b44da7d8fa.jpg


img_185303_3_6a675537c80a53d9d0a46efcf2bec684.jpg
 
The tri-tips looked super good. That is a tasty cut of meat.

But .....
Toby keil said:
It was freezing in the low 60's last night so we had a nice fire to keep us comfy.
.... wimp.
 
I guess I need to move where they sell tri tips, damm non union cajun butchers
 
Back
Top Bottom