- Tri-tip roast (1.5 lb plus), seasoned with salt, pepper, and chimayo
Served with a salad of cherry tomatoes, basil, mini-mozarella balls with olive oil, cider vinegar, salt, pepper, and ground mustard.
Saturday, July 15, 2006
BBQ Tri-Tip
Over-cooked at 40 mins indirect heat on the Weber. Had 1.5+ lb tri-tip roasts--30 mins probably would have been perfect.
Served with a salad of cherry tomatoes, basil, mini-mozarella balls with olive oil, cider vinegar, salt, pepper, and ground mustard.
Served with a salad of cherry tomatoes, basil, mini-mozarella balls with olive oil, cider vinegar, salt, pepper, and ground mustard.
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