Ok, vacation is over, and while I was enjoying some home cooking tonight it occurred to me that it had been over two weeks since I last lit a fire in a cooker, or for that matter, cooked any kind of meal. It’s high time to begin a new streak, and what better way than with a nice Santa Maria tri-tip. Or two.
This picture may become one of my favorites; I seem to be drawn to those where there is good food in the foreground and flames underneath. The tri-tips were sprinkled with fresh ground sea salt, black pepper, granulated garlic, and dried rosemary. Bubba Ho-Keg was happily cooking away at about 375°F, and about 45 minutes later dinner was served.
The potatoes were a variation on trashbag potatoes, cut into wedges and mixed with olive oil, salt, pepper, and some oregano in a vegetable bag then cooked in the grill basket. I threw in a sweet onion for good measure. Auntie and the kids were pleased to have me back home to cook for them.
Tomorrow is ribs on the WSM. Who knows, some MOINK might even make an appearance, but I might hold off on that until next weekend since Saturday is World MOINK Day. I don’t think it is a requirement, but I would hate for my IMBAS certification to be affected by not participating. Besides, any excuse is a good one to cook MOINK.
{ 10 comments… read them below or add one }
That meal looks fantastic!, congrats on a fine looking dish.
Your talking about MOINK, here was my first attempt at them yesterday
http://oshawaogre.wordpress.com/2010/05/30/mooo-oink-moink-smoked-bacon-wrapped-meatballs/
I will be making them again next weekend too
Nice batch of MOINK you got there. Remember, practice makes, well, more MOINK.
Welcome home!
I did two racks of babybacks and about 25 MOINKS for a saturday party. Both were gone very quick! No one had ever heard of bacon wrapped meatballs in my circle, too funny.
You must be hanging around in the wrong circles, although now that you’ve introduced them to MOINK they are sure to come around…
Super looking meal. I’ve only cooked tri tip once (hard to find around here) and I thought it was delicious. If I ever see them in the store, I may buy a cart full.
We buy these at Costlyco in the big cryovac packages (generally around 5-6 roasts per package) and use the FoodSaver to repackage them and then throw them in the freezer. Cheaper that way, and don’t have to make so many trips…
Welcome back, stateside. At last you finally get to have some BBQ. Unless that is you were planning on making Haggis on the Weber today;)
I haven’t figured out how to do that yet. Not to mention I don’t have a clue if I can even get any here in the Pacific NorthWet. It will just have to be ribs…
And he comes roaring back with a classic! Nice grub.
I think they raise sheep in WA, there must be a spare stomach somewhere.
I’m pretty sure I don’t want to make haggis from scratch, even if I do figure out how to cook it on a BBQ.
{ 1 trackback }