A
Azinine
Guest
I didn't think it was possible but I've been Queing so much over the past 2 months that I'm actually tired of it! :-D So, this weekend I fired up the kettle and made tri tip one evening and skirt steak the next.
I rubbed the tri tip with the Santa Maria rub that Thirdeye has posted in the past. Grilled directly for about 15 minutes, turning often, until internal temp was 135. I let it rest for 10 minutes and then sliced against the grain. It turned out pretty good. I would have prefered it to be slightly less done but it was still darn tasty.
Next was the skirt steak. I used Alton Brown's marinade (minus the scallions and plus worcestershire) and it was awesome. Marinated for about 4 hours and then grilled over HOT coals for about 2 minutes per side. Let it reast for 10 minutes and then sliced thin against the grain. Again, it was a little too done for my tastes but I still enjoyed it.
I rubbed the tri tip with the Santa Maria rub that Thirdeye has posted in the past. Grilled directly for about 15 minutes, turning often, until internal temp was 135. I let it rest for 10 minutes and then sliced against the grain. It turned out pretty good. I would have prefered it to be slightly less done but it was still darn tasty.



Next was the skirt steak. I used Alton Brown's marinade (minus the scallions and plus worcestershire) and it was awesome. Marinated for about 4 hours and then grilled over HOT coals for about 2 minutes per side. Let it reast for 10 minutes and then sliced thin against the grain. Again, it was a little too done for my tastes but I still enjoyed it.

