I called Pigdog this afternoon and told him that we were having tri-tip, corn, and slaw for dinner tonight. And then told him he was actually invited. And since his wife isn’t with him this trip, I figured I’d let her know as I heard some sort of rumor that she has to find out what he’s been eating by reading the blog.
The laziness from yesterday carried over to today, so the tri-tip was cooked while still in roast form. It was dusted with a Cajun Blackened Spice mix I found in the back of the cupboard and then treated to a reverse-sear method of cooking on the grill. For those not familiar with the term, in a reverse sear you cook the meat indirect at a lower temp until almost done, then move it over direct heat for the last few minutes of the cook to provide a nice char on the exterior of the meat. Once pulled from the grill, let it rest for about 5 minutes, then carve against the grain to get something that looks like this.
These particular roasts had been in the freezer for quite awhile and were a bit on the tough side, but other than that the meal was quite satisfying.
Not only that, Pigdog’s wife knows for sure what he had for dinner tonight.