I hope everyone had a safe and wonderful Labor Day weekend. We tend to stay home on Labor Day because there are too many drunks, cops and traffic. This years celebration consisted of the following:
- Smoked salmon on crackers with a cream cheese spread
- Cantaloupe wrapped with prosciutto
- Macaroni Salad
- Grilled Tri Tip
- Grilled Corn on the Cob
Everything was wonderful. The 2.19 lb. tri tip was grilled for 30 minutes (fat side down first, then flip mid way) with just salt, pepper and garlic powder. The fat caught on fire during the first 15 (it's OK) so I blew it out, turned it over and grilled it for another 15 at 250 degrees. Originally I was going to grill it for 20 minutes per side but the fire changed my mind. It reached 300 degrees before I turned it over but after turning it down a touch, the next 15 finished it off perfectly back at 250. It was medium, no pink. Be sure to let it rest for 10-15 minutes before slicing or all the juice will escape. It may not have come across as perfect to some guests but it sure tasted great and this labor day was spent with just the hubby so all's well that ends well.
No comments:
Post a Comment