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Tri tip Dijon
by
Tony Hall
Calificación: 4.0
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%3C/p%3E%3Cp%3E5.%20%20%20%20Remove%20seared%20tri-tip%20from%20the%20BGE,%20cover%20it%20with%20foil%20and%20let%20it%20rest%20while%20bringing%20the%20BGE%20temperature%20down%20to%20350%20to%20400%20degrees%20at%20the%20dome.%3C/p%3E%3Cp%3E6.%20%20%20%20Now%20set%20up%20BGE%20for%20either%20Indirect%20Cooking%20(using%20the%20plate%20setter)%20or%20a%20Raised%20Grid;%3C/p%3E%3Cp%3E7.%20%20%20%20Return%20the%20tri-tip%20back%20into%20the%20BGE%20and%20cook%20to%20an%20internal%20temperature%20of%20125-130%20degrees,%20basting%20every%205%20to%2010%20minutes.%3C/p%3E%3Cp%3E8.%20%20%20%20Remove%20tri-tip%20from%20the%20BGE,%20cover%20it%20with%20foil%20and%20let%20it%20rest%2015%20minutes;%20to%20serve%20cut%20into%20%C2%BC-3/8%E2%80%9D%20slices%20against%20the%20grain%20and%20serve.%3C/p%3E%3Cp%3EBrussels%20Sprouts%20(frozen)%20boiled%20for%20three%20minutes,%20drizzle%20lite%20Italian%20Salad%20Dressing%20and%20Finely%20Shredded%20Parmesan%20cheese.%3C/p%3E){kind=link}