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Happy Cinco de Mayo!

Started by Nate, May 05, 2015, 06:51:14 PM

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Nate

May 05, 2015, 06:51:14 PM Last Edit: May 05, 2015, 06:53:45 PM by Nate
Cut the tritip into 3 pieces, into the marinade overnight, then onto the mojoe griddle.







Little action vid.







Well, that was absolutely delicious.

austin87

#1
May 05, 2015, 11:21:56 PM
That's a really nice looking cook there. Cilantro and onions - doing it up right.

Johnpv

#2
May 06, 2015, 03:03:24 AM
ohhh that looks good.

addicted-to-smoke

#3
May 06, 2015, 04:00:08 AM
Yes, yes a thousand times yes!
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

Grill_Jitsu

#4
May 06, 2015, 04:34:35 AM
Looks awesome! What kind of marinade did you end up using?

Metal Mike

#5
May 06, 2015, 04:36:03 AM
Bueno!
...BOBBING FOR COALS IN MY KETTLE

Nate

#6
May 06, 2015, 05:03:41 AM
@Grill_Jitsu  The marinade was a carne asada dry rub we got from the meat dept at Whole Foods, complimentary since they don't sell any, added a lot of lime juice and some olive oil; I like it limey.Whisked that up and poured it into the bag with the meat.

SixZeroFour

#7
May 06, 2015, 09:54:54 AM


Wow, spectacular plate!
W E B E R    B A R - B - Q    K E T T L E

BBcue-Z

#8
May 07, 2015, 01:05:43 AM
Awesome meal and great use of the griddle :)

Grizz

#9
May 07, 2015, 01:32:08 AM
FANTABULOUS!!!

WNC

#10
May 07, 2015, 02:21:10 PM
I could eat those all day!

Idahawk

#11
May 07, 2015, 04:06:15 PM

Quote from: WNC on May 07, 2015, 02:21:10 PM
I could eat those all day!



By the dozen !


  " Esto Perpertua "
Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs
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