Pair of prime CostCo twins landed on the Argentine v-grates with sizzle and smoke!
Seasoned with Q-Salt and cooked over oak and almond embers. Mopped at every flip and turn with mixture of oil, red wine vinegar and onion. Pulled at medium rare, sliced against the grain and served with oven roasted taters and carrots and garden salad.
The oil/vinegar mop is traditional Santa Maria style and, along with red oak, provide a distinctive flavor and nice char to the meat.
Leftover tri tip was used for smashed taters cooked in a #8 Favorite Piqua (smile logo) cast iron on the PK360.
Thanks.
Seasoned with Q-Salt and cooked over oak and almond embers. Mopped at every flip and turn with mixture of oil, red wine vinegar and onion. Pulled at medium rare, sliced against the grain and served with oven roasted taters and carrots and garden salad.
The oil/vinegar mop is traditional Santa Maria style and, along with red oak, provide a distinctive flavor and nice char to the meat.
Leftover tri tip was used for smashed taters cooked in a #8 Favorite Piqua (smile logo) cast iron on the PK360.
Thanks.
