Tri Tip, Chimichurri & Smashed Taters (pics on pics on pics)

NDG · October 2018

Tri Tip with coffee rub, reverse sear, start low @ raised direct ~260F for hr until internal 135 or so. Pulled and got cast iron grate super hot, dome at near 600. Seared for ~2 mins per side, saw internal temp over 140 and pulled to rest.

Smashed potatoes unreal, using pressure cooker and mounds of butter & whole milk.
Chimi always my fav, with cilantro, garlic, red wine vinegar, lime juice, s&p all in nutibullet - quick & fresh.
B.Sprouts in oven w. olive oil, thyme, honey s&p.
Wine is DuMOL, made my my little sister who is wine maker here - cool huh? 😊

Every bite was amazing and worth the effort . . Feels good to post again!! Crawling out of the new baby haze, again, as my second girl is 4 months old today !! Breaking in the new patio, all good, thanks for lookin.

ColtsFan · October 2018

Fantastic!

FarmingPhD · October 2018

Tri Tip is a favorite in our house, looks great.

SaltySam · October 2018

I would house that plate. Fine work

NDG · October 2018

Thanks y’all . . We really enjoyed it. Had a craving, walked in Local butcher and said “you have tri tip”?? Next thing I am watching him cut the tri tip roast from giant cow part & then he trimmed it down for me pretty lean. cool to watch, but the price of $16.50/lb not cool as I remembered this cut being reasonable? Owell it was worth it.