Stayed home last night and decided to cook tri tip
Montreal steak
Ground to powder
Some good lump
Rub nicely sweated through
Sear first than indirect to finish
And done
Taste test with a little bit of rendered fat cap
Served with chimichurri and a grilled Brussel sprouts
I still can't believe in some parts of the country this delicious cut is ground to burger
Thanks for looking!
