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APL'S Tri-Tip With Honey-Garlic Glaze

Ross in Ventura
Ross in Ventura Posts: 7,234
in EggHead Forum
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Tri-Tip with the Flavor Paste
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Then added the Seasoning Blend
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Put them on the grill Grate @ 450*
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Pulled @ 125* interior
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On the Finishing Dressing, definitely adds to the flavor
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Now that looks just right
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Served with baked Parmesan Zucchini and Zesty Quinoa Salad. This is another keeper Recipe O SO GOOD

Recipes: http://www.firecraft.com/product/tri...dam-perry-lang



http://damndelicious.net/2014/06/21/...esan-zucchini/



http://allrecipes.com/recipe/zesty-quinoa-salad/



Thanks for lookin



Ross
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Comments

  • NDG
    NDG Posts: 2,435
    gorgeous!
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Wow!  That looks incredible.  Thanks for posting all the recipes.  How did you like the tri-tip compared to a more traditional (e.g. Santa Maria ) recipe?  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Walt2015
    Walt2015 Posts: 583
    That is incredible looking. i had never heard of tri-tip before coming here but love it now =D>
    Memphis, TN ----> Chattanooga, TN
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    NDG said:

    gorgeous!


    Thanks NDG

    Ross
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    SmokeyPitt said:

    Wow!  That looks incredible.  Thanks for posting all the recipes.  How did you like the tri-tip compared to a more traditional (e.g. Santa Maria ) recipe?  


    I like them both Pitt

    Ross
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Walt2015 said:

    That is incredible looking. i had never heard of tri-tip before coming here but love it now =D>


    Thanks Walt

    Ross
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  • GATraveller
    GATraveller Posts: 8,207
    Tri is definitely a cut I don't get enough of.  Problem is you have to seek it out here in the South.  It's just not readily available.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    GATraveller said:

    Tri is definitely a cut I don't get enough of.  Problem is you have to seek it out here in the South.  It's just not readily available.


    GAT,
    That is a problem caused by the butchers they just do not order them

    Ross
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    GATraveller said:

    Tri is definitely a cut I don't get enough of.  Problem is you have to seek it out here in the South.  It's just not readily available.


    Oddly enough, the Kroger here has had it the last few times I've checked. If we have it up here, surely they can get it/do have it. It's in their private label cryovac.
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  • GATraveller
    GATraveller Posts: 8,207
    theyolksonyou said:

    GATraveller said:

    Tri is definitely a cut I don't get enough of.  Problem is you have to seek it out here in the South.  It's just not readily available.


    Oddly enough, the Kroger here has had it the last few times I've checked. If we have it up here, surely they can get it/do have it. It's in their private label cryovac.
    I can get it at Costco but I'm not allowed to go into Costco unsupervised.  The Kroger near me has a sign/tag for it on the meat counter but there are never any in.  I ask and they say "we're supposed to get some with our next delivery" but they never seem to make it.  Butcher probably keeps them all for himself.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    That bastard :D
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  • GATraveller
    GATraveller Posts: 8,207
    theyolksonyou said:

    That bastard :D

    That's what I'm screaming!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • jcaspary
    jcaspary Posts: 1,479
    Looks awesome. Thanks for the recipes.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Looks great!! How much honey did you use?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    jcaspary said:

    Looks awesome. Thanks for the recipes.


    Thanks Joe

    Ross
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    PNWFoodie said:

    Looks great!! How much honey did you use?

    PNWFoodie said:

    Looks great!! How much honey did you use?


    Thanks Sandy, 1/2C the recipe is at the bottum of the post

    Ross
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Best looking tri tip I've seen posted in quite some time Ross. The plated food picture and tri tip on the cutting board are outstanding. I usually save all the au jus and ladle it over the served tri tip. I'm sure I'm not alone. Thanks for posting the recipes.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Ross in Ventura said:

    PNWFoodie said:

    Looks great!! How much honey did you use?

    PNWFoodie said:

    Looks great!! How much honey did you use?


    Thanks Sandy, 1/2C the recipe is at the bottum of the post

    Ross



    Thanks. I saw the recipe, but couldn't see the honey measurement. Was it overly sweet? I made the BGE sauce this weekend and my oldest complained that the sauce was too sweet.
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Hawg Fan said:

    Best looking tri tip I've seen posted in quite some time Ross. The plated food picture and tri tip on the cutting board are outstanding. I usually save all the au jus and ladle it over the served tri tip. I'm sure I'm not alone. Thanks for posting the recipes.


    Thanks Terry, give this recipe a try

    Ross
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