Toby Keil
Executive Chef
Got a small Tri Tip, let it soak in a bath of Yoshida for half the day then threw it on the gasser. Seared high heat on both sides then cooked indirect until finger done. We also had some small potatoes and not shown is the green salad. I also got a chance to use my handy little meat hook, much easier then using tongs especially on a Tri. Nothing big but thought I would share.
Tri Tip on the gasser
Tri Tip sliced
Ready to eat
Tri Tip on the gasser
Tri Tip sliced
Ready to eat