[lodwick]

There's a sad lack of good chow today.

Chateaubriand for all

[Jim Robinson]

Received another $50 from Colorado and $10 from North Carolina!

Thank you Colorado and North Carolina!!

[Grampa Dave]

We got a great deal on Tri Tip a couple of weeks ago. We are using a dry rub on it from the great Weber cookbook.

I put the tips into a big baggie with the dry rub and make sure all areas are covered. They marinate at least 8 hours and are even better after 24 hours.

Then I fire up the Weber with half of it with coals and half with no coals for indirect cooking. I sear each side for about two minutes on each side and put the meat over the coal less indirect side. Then I throw some wet and dry seasoning chips on the live coals and close the kettle.

I cook the first side about 12 minutes and open and flip the tri tip. Then I cook the next side about 10 minutes.

We take the tri tip off and put in a small metal rack to hold it above the cutting board and place the rack on the cutting board. We bring the board inside and let it set for 5 minutes and slice the tri tip on the diagonal.

The results are good enough to kill for!