Argentina Themed Meal Results
Thanks to all the great suggestions it turned out excellent. For the meat I used a Tri Tip marinated overnight in Chimichurri and cooked direct @270 until 135 and then reverse seared. Used the Tri Tip (and marinate) because the family really liked the first one I did - not too "beefy" and different degrees of doneness to fit everyone's taste. For sides: Grilled Provolone, grilled green and white asparusgus dusted in Italian seasoning and baked vidalia onions (not very Argentine, but a family favorite).[p]Sorry no pictures. One reason is it all went really fast. btw, the son's Malbec went perfectly with the meal.