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Old 04-01-2010, 01:45 AM   #10
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)

Alright, guys... here comes the pr0n. I did some pretty extreme close-ups. ;-)

Here is the tri-tip just after it came out of the grill. My wife wanted a little more black bark on it, and I think it was a good call. Back out on the grill it went after this pic. Had I read Frank Sacco's post before this point, I would have followed his suggestion to the letter. ;-)

The tri-tip has been seared. I love that little grill! The cooking grate can be lowered to right on top of the coals! Great for searing stuff. So then I told myself that I couldn't let that beautiful bed of coals go to waste, and not expecting yes to be the answer, I asked my wife if we had any canned pineapple rings. WE DID! So out came the Yoshida's Gourmet sauce, and I cooked me up some KILLER grilled pineapple. So tasty! Also, yes, I know the tri-tip is cut wrong... that's how my wife wanted her little extra-well-done tip of the roast. Stay tuned for the good stuff...

Oh man... this stuff was GOOD...

And here's the hardcore stuff!!!

Check it out... it even has that cool gold sheen. I forget what causes that...

Oh man, that was a tasty dinner! *yawn* G'nite, everyone!

Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL=""]Pics[/URL], [url=""]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url=""] THINK + CREATE + EAT[/url] - [URL=""]"Like" on Facebook[/URL]

[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
Rodney is offline   Reply With Quote

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