All looks like a great time, you and the sous chef, the meat looks delicious and wow a T-bone for the Mrs. really like the seafood, nothing better than a grilled steak surf and turf. Big like.
Those Lodge pans are a bit textured on the cook surface these days, but they are good pans, nice useful impulse buy, mine usually not so much.
Appreciate it Edge, I have some old cast iron hanging around just never use them. This one will be used on the kettles in the not to distant future. Thanks also for the tip, but I don't think the textured surface will be an issue for what I have planned.
Sirloin tips? Call me a dumb yankee (handsome though) but never heard or had this cut of meat before. I may have overlooked it at the local grocery store. However, I will be on the lookout for this. That cut of meat looks sooo good! The way you grilled it….wow!
I’m on a mission now!
Thanks for posting. Enjoy your vacation…..again.