EEF IT'S WHATS FOR SUPPER AND REMEMBER THE WEST WAS NOT WON ON A SALAD.
Alright... We have a special birthday in the family tomorrow. A little change of plans since we are also celebrating Family Christmas (Paulton-Chord-Reinhold) tomorrow. Thus, we had birthday dinner tonight for the special someone...(I will fill you in on that tomorrow). We had Lonetree Ranch Tri-Tip Roast. It was prepared on the grill after being marinated my own recipe which includes Oregano White Balsamic Vinegar from Vita Sana in Rapid City. We prepared it to around medium rare and then let it rest. One of the roasts was grilled to a little more done. Our crew prefers less cooked. Rachel made some dandy potatoes to go with it and Julia prepare a chocolate mousse for dessert.
A little trick that we have learned when grilling quantities of meat is to have Dutch oven near the grill. As the meat is done. you just put it in the cast iron oven... The resting time will help the meat to retain the juices and the meat will continue to heat to an even temp for all the pieces being grilled. It is handy to have a digital meat thermometer on hand as well. Takes some of the guess work out of grilling over fire.
