Tri-tip, two ways

Whipped up a nice dinner last night. Freakish high winds kept me away from any live fires so I had to rely on the gas grill. Bummer. I would have prefered to do this on the Hasty Bake over some good coals and mild wood. Oh well. Everything turned out awesome.


Five pounds of Angus tri-tip. Decided to do two flavors. One soaked in some left over Deep Beef injection and marsala wine, then rubbed with some Spice Hunter steak seasoning. The second was marinated in Soy Vay Teriyaki and wine.




Decided to grill some veggies too. In a nod to SmokyOkie, I accidentally seasoned them with Rooster Booster. They turned out quite tasty.



Almost done. Loving the teriyaki baste. I seared them initially then indirect heat to an IT of 138. Then rested while we finished up the other stuff. They were a too bloody for my daughter's tastes but she did compliment the flavor.




I had to have two plates as I just couldn't decide. The Asian plate included Lo Mein noodles stir fried with some of the veggies and an asain salad of lettuce, cabbage, carrots, almonds, dry chinese noodles, and a ginger sesame dressing.




The second plate included a hunk from the other tri tip on a chiabatta bun and a chunk of New York sharp white cheddar, more grilled veggies, and some killer chipolte slaw. (Note: slaw recipe courtesy of Cowgirl's Country Life blog)




Good stuff indeed. Looking forward to lunch today!

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