Part 3 of Today's Cook

CTMike

Marinated a tri-tip overnight in some merlot, honey, olive oil, salt, pepper, and honey. Put it on the Large at 250 until it hit 135 IT. Then transferred it to the XL which was rolling at 700 degrees for a quick reverse sear.

Prior to carving:

Plated shot (sadly I forgot the Gruyere on the onion):

jhl192

Nice Cook! Looks like you hit the temp perfect! Where are you from CT Mike? CT?

CTMike

Yup, from the southeastern corner of the state.

Eggingaround

That looks delicious!