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- May 11, 2010
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Snorting his way across the USA
Nice. Do you trim that bit of silverskin off the tip? Looks a bit thick.
Also, what'd you put on the chicken thighs?
No, I didn't bother. It burns off on the grill, so there isn't much point. I do trim the fat layer off the bottom, as I don't like flare ups. I put a "Brazilian Steakhouse" spice blend on the tri-tip, and a Chipotle spice blend on the chicken. I like to cook the chicken with the skin on, so it doesn't dry out.
when do you cook it?
It's actually more done that it looks like in the photo. It came out a perfect medium rare. Any more toughens it up.