Cooking up a tri tip right now for dinner tonight. It'll be cooking for about two hours, charcoal and hickory. Rubbed with a little olive oil, Seasoned with Santa Barbara seasoning, black pepper and regular mustard. It's been cooking for approx 45 minutes already. Will pull it when it reaches 155/160 degrees and the let it rest for approx 10 minutes. Done this several times now, always juicy and tastes awesome.
I can't take credit for preparing the greens, sometimes I come up with the ideas but my mom makes the salads. I usually cook the meat at my place and then I haul it across the road to my moms house. Thanks.
Looked for that meat your talking about, haven't found it. Gonna be cooking up some steaks in a bit. My grandpa built this BBQ cart approx 60 years ago. It's still solid as a rock. Sent from my iPad using JeepForum