MossyMO
New member
Seasoned tri-tips with Tatonka Dust.
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Smoked the tri-tips in cherry with indirect heat at 225º to an internal meat temp of 115º.
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Switched to direct heat and seared both sides of the tri-tips on GrillGrates to an internal meat temp of 130º.
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Slicing for a perfect medium rare.
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Slice peppers and onions and sautéed in some butter and freshly grated garlic and seasoned with Tango Verde seasoning for some kick!
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Took flour tortillas and spread a thin layer of Mexican cheese sauce.
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Layered the sautéed peppers and onions, tri tip, and then more cheese. Folded in half and onto the grill.
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Had the grill set up to cook direct with the GrillGrates covered in foil to help with clean up.
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Once the Quesadilla's were heated thoroughly and everything melted, added some more cheese to the top.
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Served with sour cream topped with chopped green onion and some salsa for sides. This meal was excellent, will definitely do this one again!
Thanks for looking!
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Smoked the tri-tips in cherry with indirect heat at 225º to an internal meat temp of 115º.
-----
Switched to direct heat and seared both sides of the tri-tips on GrillGrates to an internal meat temp of 130º.
-----
Slicing for a perfect medium rare.
-----
Slice peppers and onions and sautéed in some butter and freshly grated garlic and seasoned with Tango Verde seasoning for some kick!
-----
Took flour tortillas and spread a thin layer of Mexican cheese sauce.
-----
Layered the sautéed peppers and onions, tri tip, and then more cheese. Folded in half and onto the grill.
-----
Had the grill set up to cook direct with the GrillGrates covered in foil to help with clean up.
-----
Once the Quesadilla's were heated thoroughly and everything melted, added some more cheese to the top.
-----
Served with sour cream topped with chopped green onion and some salsa for sides. This meal was excellent, will definitely do this one again!
Thanks for looking!
