Tri-Tip & Scallops!
Well, the Florida monsoons kicked in right on time and it started raining about the time I needed to start the fire in the SM pit so went to plan B and fired up the 26.75 OGT on the back patio. A chimney of lump and some dried hickory. Used fire bricks to create a direct zone and an indirect zone; man I love the real estate on this thing!
Cooked indirect for 30 minutes turning once until IT hit about 100* then on direct to an IT of 125* (we like our more rare than most).
Then off to rest for 20 minutes in a covered foil pan. While they were resting, we prepped & cooked the "surf" part of the meal. First, wilted some spinach and lined sea-shells (these are not the bay scallop shells, got then somewhere just for cooking).
Then added 6-10 bay scallops (these little suckers are about 3/4 inch in diameter and 1 inch long), a dusting of panko, little garlic butter, bearnaise and crispy bacon bits).
And into the Weber on a dying fire at about 350* for 15 minutes, just until the scallops are warm and a hint on smoke.
Close-up headed to the plate.
And of course, the tri-tip.
Had some broccoli casserole, sweet potatoes and a salad to accompany the main course(s).
Our prospective DIL made desert, and Independence Day layer cake with cheery, strawberry and blueberry flavoring.
That's it, thanks for looking.