Quote:
Originally Posted by Lan
Montreal rub. Room temp before they hit the grill. Tossed several soaked cherry wood chunks on the coals and seared both sides of the trip tip for 8-10 minutes per side. Let them rest for 10 minutes.
Pre oven potato picture. Couple tablespoons of fresh rosemary from the yard, minced garlic, salt, pepper and olive oil. Oven at 425 for an hour. Salad on the side and an IPA to wash it down.
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Trip tip or tri tip?  Looks good either way! 
Pat
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