Something you guys haven't seen in a while . . .

TRex

<p /> . . . actual food pictures posted by me.[p]Just so you know, the above pic demonstrates what happens when you go weeks upon months without cooking on the Egg. Your grill utensils become the substrate for an insect home. [p]So tonight, as one last hoorah of "summer" (i.e., before the kids arrive at school tomorrow), I decided to do a little cooking on the Egg. So, after burning off the cobwebs and scorching some spiders, I had this tri-tip searing away:[p][p]This was a smaller one so only took about 20 minutes roasting at 400 after the initial sear and rest to reach 125 internal. Rested on the counter under foil for 15 minutes prior to slicing, and this hunk of meat held in the juices beautifully:[p][p][p]With the "leftover" heat I just had to do some brownies (notice the virgin pizza stone):[p][p]Sorry, no shots of the brownies served, but rest assured they were delicious.[p]Cheers,[p]TRex

Ross in Ventura

TRex,
Thats a real nice tri-tip
Ross

thirdeye

TRex,[p]Tri-tip is becoming my favorite beef roast, even edging out standing rib roasts.....that is one reason why. That's just the way I like 'em too.[p]~thirdeye~

Smokey

TRex,[p]Great looking cook (but we've come to expect nothing less from you)![p]Have a great "first day at school!![p]Smokey

TRex

Ross in Ventura,[p]Thanks, Ross. To my pleasant surprise, our local Publix has started to carry them - they are choice, and pretty decent.[p]Cheers,[p]TRex

TRex

thirdeye,[p]I love the beefy flavor, too. And if you slice them thinly across the grain, they are very tender.[p]Cheers,[p]TRex

TRex

Smokey,[p]Thanks, Damon. I have to admit my nerves are starting to buzz, but I'm sure it will be fine.[p]Cheers,[p]TRex

tjv

TRex, those little bug houses are like cement.....dang hard to get off the house and such.....[p]Looks like I need to go tri tip shopping this week. Nice cook![p]Good luck with the kids...T

dhuffjr

TRex,
What level are you teaching? [p]Flow combustion research........ sounds jet like.[p]I used to work with a lady whose husband works at Wright Patterson doing research. He always told her that the stuff he was working on he would never see work in his life time........ either futuristic propulsion engines or he is lying to her about what he does :>) He does travel to DC and the desert alot.[p]H

egginator

TRex,
I just dug one of those mud houses out of the end of my mapp gas torch! It was only idle for a couple of days.[p]Ed

TRex

dhuffjr,[p]I'm teaching middle school, specifically, 5th through 8th grade math and science. My favorite age with which to work.[p]In the summers I will try to keep the consulting gig going with my former combustion colleagues at Ga. Tech - we're mainly focused on ultra low emission combustion, although there are others who do gas turbine engine research as well. It's good fun.[p]One hour till the kids get here . . . [p]TRex

TRex

tjv,[p]Thanks Tom. It's gonna be fun . . . .[p]TRex

TRex

Egginator,[p]Yeah, those little critters are efficient![p]TRex

Unknown

TRex,
So Trex....on the brownies...did you actually cook these raised on the egg legs on top of the pizza stone? I'm cooking in Denver and need to make sure I'm doing this right.[p]Kim

dhuffjr

TRex,
Your a brave man![p]H

Jeeves

TRex,[p]
Did you marinate or use any garlic powder, gloves, etc?

TRex

Jeeves,[p]This time I just did simple salt and pepper. I have marinated in the past with good results, too, but in my opinion the natural beefy flavor of the tri-tip is what I want to taste - so I just use the salt and pepper to bring out that natural flavor.[p]Cheers,[p]TRex