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.