Tri Tip, Bread, Corn Casserole, & Peaches on Eggs (w/pr0n)
 

I had picked up this tri tip a week ago while it was on sale, froze it, thawed it, and cooked it yesterday using my favorite Rub Co 50/50 Original/Santa Maria rub combo:
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While it was cooking indirect on the Small Egg, I had my 4 QT CI dutch oven in the Large Egg baking some artisan bread:
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The bread was done and pulled. I'm no baker by any stretch of the imagination but I was happy with this:
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The tri tip reached about 112-115 IT and I pulled it for a brief rest while I got the Large Egg up to high heat. Some really sweet white corn is on sale this week of 6 ears/$2 so I used the corn off of 1 1/2 ears instead of all canned corn and put it into a corn casserole. Into the Small went four Lodge CI mini servers filled with corn casserole at 350 degrees. There's one server barely visible under the 3 (sitting on the cooking grid from my Mini Egg):
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While the corn casserole was cooking, I quickly seared the tri-tip and set it aside to rest and seared some white peaches drizzled with some white balsamic vinegar:
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In the last few minutes of the corn casserole cook I added some shredded medium cheddar cheese (to 3 of the 4 as I couldn't easily access the divided mini-server that was under the other 3). The casserole came off the Egg:
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Sliced up the tri-tip:
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The peaches got a whipped cream, powdered sugar, vanilla extract filling into the center and another light drizzle of white balsalmic. Plated and served:
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It was a nice meal and topped off a day of overeating with my wife & MIL.

Thanks for looking!

That's a beautifully trimmed tri tip. Good price too for trimmed.

I wish the numbskull meat stockers around here could do it like that. My local grocer HEB started stocking tri tips again, they are getting better at trimming them down, but the quality of the meat seems to be lower end of select for same price $3.99/lb.

Awesome pr0n! Excellent adult beverage choice.

Outstanding cook.

Beautifully done :)

Care to share the recipe for the corn casserole?

Sure, it is a Paula Deen recipe:

1 (15 1/4-ounce) can whole kernel corn, drained - I used some sweet local corn from a cobb instead
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese

Directions

In a large bowl, stir together the corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole.

Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted. (I don't think I was that generous as my wife was watching and cautioned me to not overdo the cheese).

It was tasty but we might cut back a little on the butter (Paula isn't known for skimping on butter). :)

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Bravo John! Love every part of this meal. :mrgreen:

Looks GREAT John.

That sir is what I call nice pr0n!

That looks great John! Thanks for the recipe.

Phark yeah!
Looks mighty tasty R2!

What can I say.............OUTFARKING STANDING...:whoo:

Thanks for the compliments!

Dude. Looks OUTSTANDING. What was the final temp of the tri-tip when you took it off?

Very nice!
Great price on that tri tip too. Here in Maryland I have only ever found them at Wegmans and they are $11.99 lb!

Jon

Another outstanding job John.

125-130 in the thickest parts. Temps peaked at 129-136 during the rest.

Wow $$$, I like tri tip but not that much!

Wow that looks great! Wrong thing to look at before lunch. Me hungry now

YUM That all looks awesome Love the peaches

My god John. You served up something fierce!!!