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Unread 04-20-2013, 01:55 PM   #1
DerHusker
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Join Date: 04-05-12
Location: Escondido, CA
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Talking Tri-Tip, asparagus & roasted potatoes

So I did another Tri-Tip last weekend and I'm just now getting around to posting the pics today. I was going to have asparagus and baked potatoes but we didnít have any sour cream so we settled for roasted potatoes. Decided to mix it up a bit and try a new marinade recipe for the Tri-Tip that I saw someone else use on here.

I lightly coated with light olive oil, then balsamic vinegar, coarse ground sea salt with garlic and finally coarse ground black pepper.





Wrapped and rested 2 hours.



Set up my kamado for direct / in-direct.





Put the asparagus on some skewers. I sprayed them with olive oil, then coated with coarse ground sea salt & garlic and coarse ground black pepper.



Put the Tri-Tip and potatoes on the grill. (40 min. at 300, flipping once)





After this I took it off, wrapped it in foil and opened the vents wide open to do some searing. (Had earlier put on a chicken breast for my wife) While it was heating up I switch grill grates. I put the Tri-Tip on the lower grate for searing and the asparagus on the top grate. (If you look carefully you can see the Tri-Tip searing under the asparagus)



Here it is after searing.



Wrapped it up to rest 15 minutes. Picked out a very tasty porter to have with dinner.



After 15 minutes sliced it up.





And here are the money shots.





This is what I call a most excellent meal although I do like my original way of cooking Tri-Tip better than this way.
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