We took our annual trip to Pismo and like every year Friday is wine tasting during the day and tri-tip for dinner. As always I use central coast Red Oak only.
These are the tips after searing the fat caps and turning.
And some shrimp kabobs go on while the tips rest.
I pulled most at 135 and few higher in the 140+ range for those that don't like red in their meat. This one was pulled at 135.
I couldn't post any plated pix's it got too busy after slicing and serving for 37 people!
These are the tips after searing the fat caps and turning.
And some shrimp kabobs go on while the tips rest.
I pulled most at 135 and few higher in the 140+ range for those that don't like red in their meat. This one was pulled at 135.
I couldn't post any plated pix's it got too busy after slicing and serving for 37 people!