First Tri Tip and it's on the PBC!

[drholly]

Finally found a tri tip in my grocery store. But it's never, never easy. I rubbed it in olive oil and W.O.W. dust. really looking forward to it. Another trip back to the ER. Then softball. Then in-law stuff.... YIKES  So, tonight, I am cooking it!

Set the PBC up per instructions - never fails. After 20 minutes, hung the tri tip and let it go. After 35 minutes (I like my meat a bit on the rare side -this was 135) pulled the tri tip to rest. While it rested, finished the taters and Brussels sprouts. I love these guys and so do my kids!

Brought it all together. A great meal. Will look for these some more. Will try a triscut soon!

Cheers!


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[muebe]

Looks real good Doc!

I can take the tri tip off your plate so you have more room for your icky sprouts

[hikerman]

Very nice David! Everything looks great. I'll take Mike's brussell sprouts.

[Keymaster]

Looks like a nice cut of meat David !! I had Brussel sprouts in my tator-tot casserole the other night and love them. You did a fine job on your first tri-tip Hope all went well at the E.R. mister 

[muebe]

Very nice David! Everything looks great. I'll take Mike's brussell sprouts.

And I will take your tri tip

[drholly]

Very nice David! Everything looks great. I'll take Mike's brussell sprouts.

And I will take your tri tip

Come on you two.... sound like my kids! 

[sparky]

nice tri doc.  love the color and if rocky likes it, it must be good. 

[drholly]

Thanks, sparky. She IS my food barometer.

[TMB]

Good looking cook David, now give the turtle some hints!!

[veryolddog]

Now, that's a Tri Tip. Perfect.

Ed

[drholly]

Good looking cook David, now give the turtle some hints!!

Tommy, I only have one hint - find one, cook one, enjoy it. They are delicious!

[pz]

Oh, that looks good, David - how did you cook the sprouts?  I do them very simply - drizzle with olive oil, and then seasonings - bake in an oven until the outside edges of the leaves are crisp.  However, I'm looking to make them more savory - there is just something missing.

The sprouts photo reminds me of a pizza we do - pesto base, Brussels sprouts, feta, and balsamic vinegar

[drholly]

Oh, that looks good, David - how did you cook the sprouts?  I do them very simply - drizzle with olive oil, and then seasonings - bake in an oven until the outside edges of the leaves are crisp.  However, I'm looking to make them more savory - there is just something missing.

The sprouts photo reminds me of a pizza we do - pesto base, Brussels sprouts, feta, and balsamic vinegar

Most of the time that's just how I do them, pz. I play with the herbs and spices, I'll use some balsamic vinegar sometimes to roast. One of my favorites is to cook them over an open fire - just like roasting but over the fire - toss with spices / herbs / balsamic and let the outer leaves get crisp like you do. I like this the best, the wood or charcoal adds a great flavor. Tonight they were drizzled with olive oil, a touch of balsamic, some Italian herbs, a touch of lemon juice and some red pepper, and let go in the oven until crisp on the outside. A nice complement to the meat.

[pz]

... a touch of lemon juice and some red pepper...

Ah, that's it; just the acid and spicy kick sprouts need - thanks for the idea!

[drholly]

Many times I find the acid is the kick that almost everything needs. Especially when I am making some thing "Mexican" - a squirt of lime or lemon makes all the difference. Made some fajitas with my bro' on the discada over an open fire. The last touch was a splash of fresh lime - all the difference between good and just right.