Ross in Ventura
New member

Today is my 73rd Birthday, Jackie gave me my present early a new Fire Grate.
[ame]http://www.amazon.com/Stainless-Charcoal-Grate-Upgrade-Large/dp/B004XU1FES/ref=sr_1_19?ie=UTF8&qid=1317626396&sr=8-19[/ame]

And a new Pre seasoned Grill Grate [ame]http://www.amazon.com/Grate-Seasoned-Modular-Grills-Large/dp/B004DSPQNQ/ref=sr_1_4?ie=UTF8&qid=1317627220&sr=8-4[/ame]

Injected the Tri-Tip with Tony Chachere's Roasted Garlic and Herb Injectable Marinade on the inside and Tony Chachere's More Spice on the outside
http://www.tonychachere.com/


Seared on both side

On to the Raised grid direct @ 350* temp. probe, well pull @ 125* interior


Romaine on the Grate for a few min.



The Tri-Tip was cooked perfectly served with Baked Stuffed Potato and grilled romaine
Grilled Romaine Recipe: http://www.foodnetwork.com/recipes/...ue-cheese-bacon-vinaigrette-recipe/index.html
Thanks for looking
Rodd