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Old 09-09-2013, 10:57 AM   #27
On the road to being a farker
Join Date: 07-04-13
Location: Reedsville, West Virginia

I tied it for the first time a few weeks ago, love it! For leftovers the next day I sliced the remainder thin. Then fried onions and peppers in butter with some olive oil, garlic, thyme, sea salt and a few other spices. When it was close to done I warmed up the Tri-tip slices in the pan. Finally put it on a bun under a broiler with loads of mozzarella on top. Was just as amazing as the first day!
Chargriller and a Backyard
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