The good Doctor Reverend Biggles raises his hands, bends his head towards the heavens and draws forth the roast’s true form!
Praise thine meat! Look what you’ve done for us! Time for 24 hours of marination oh heavenly body.
Bless you my child!
When you are tired and hollow of tummy
Go to the beef roasts we know
And bury your sorrows in eating well.
Dr. Reverend Biggles
MeatHenge
"If it ain't pork, it ain't sausage"
That was funny as sin!
Beautiful pics. Can you provide a few more details? I can’t recognize the cut. You have a favorite marinade?
Looks like a Tri-Tip roast….
yumm….
I normally grill these up whole, and slice after resting, just prior to serving, but tri-tip is good in soooo many ways. Looks great!
Hay,
Shaw !!! Tritip and marinaded in a kinda Cuban Mojo. I’m not one for details, sorry about that.
Squid,
Yeah, that’s why I pre-sliced it. I usually grill or smoke them whole, but it didn’t seem to matter. Ya know?
Biggles
I’ve got that same grill/griddle, call it the girdle to same time.
Costco had bags of Tri-tip roasts for $3.09/lb so I was on that like stink on a monkey.
Love that little prayer… and the beef!
Biggles-
I like it done either way… with the big hunks, it’s more of a roast, and the way you did it, you get more of the grilled goodness.
Down in Santa Maria, they grill large hunks of tri-tip over hot coals, very hot, high off the heat. Cook them until they are charred on the outside, with strips of hard musculature coming off like hard jerky. Inside…. fantastic. What a contrast between the ultra well done outside and the inside done per request…
I call that utensil my “gridgepan”. Love the idea of slicing up that tri-tip, one of my favorite cuts of beef.