Dinner cook Saturday night. Did a couple of tri-tips (have left overs for steak salad) on the pellet grill at 225 degrees until internal hit 135, let them rest for 10 mins and then finished off on the Weber Summit. Did the Hasselback potatoes on the Summit. Sliced, gave them a dose of olive oil and salt/pepper. When they came off the grill is "frosted" them with clarified butter
Have a great week everyone!