Ross in Ventura
New member
First the new Flat Top from SMOKEWARE for the BGE to smother the lump.
It does a great job cooling down the BGE
Tri-Tip marinating for 3 hours.
Ready for the grill.
Zucchini cut with salt, pepper, lemon zest, and lemon juice.
Tri-Tip @ 125* interior now for 20 minute rest
Served with white rice. As before with Rich's recipe turned out wonderful as well the zucchini
Marinade Recipe:Tri-Tip Recipe:
1/2 shot cooking sherry
3/4 C soy sauce
1/4 C tempura sauce
1/4 C oyster sauce
1/4 C Worcestershire sauce
2 T honey
1 T minced onion flakes
4 + cloves fine dice garlic
1 to 2 T fresh ground pepper
1/2 to 1 C ketchup
Marinate Tri-Tip in ingredients except ketchup for two hours.
Grill Tri-Tip and mix the saved marinade with the ketchup to
make bbq sauce. Liberally add sauce to the Tri-Tip during last
ten minutes of grilling
Zucchini Recipe:http://thepioneerwoman.com/cooking/2...my-lemon-salt/
Thanks for lookin!
Ross
It does a great job cooling down the BGE
Tri-Tip marinating for 3 hours.
Ready for the grill.
Zucchini cut with salt, pepper, lemon zest, and lemon juice.
Tri-Tip @ 125* interior now for 20 minute rest
Served with white rice. As before with Rich's recipe turned out wonderful as well the zucchini
Marinade Recipe:Tri-Tip Recipe:
1/2 shot cooking sherry
3/4 C soy sauce
1/4 C tempura sauce
1/4 C oyster sauce
1/4 C Worcestershire sauce
2 T honey
1 T minced onion flakes
4 + cloves fine dice garlic
1 to 2 T fresh ground pepper
1/2 to 1 C ketchup
Marinate Tri-Tip in ingredients except ketchup for two hours.
Grill Tri-Tip and mix the saved marinade with the ketchup to
make bbq sauce. Liberally add sauce to the Tri-Tip during last
ten minutes of grilling
Zucchini Recipe:http://thepioneerwoman.com/cooking/2...my-lemon-salt/
Thanks for lookin!
Ross