This week I took on a new challenge. Barbequing dinner. The main, the two sides, all on the BBQ. Don’t get me wrong, this isn’t something I avoid. It’s just that whenever we grill outside, my husband is conveniently home and willing to cook. One of those “things” my other half just does and I’ve therefore never tried on my own.
Being outside after winter is just glorious. We fixed up the yard, mowed everything, and cleaned up toys that didn’t make it. Our sweet dog has made sure any toys that got left out were thoroughly chewed and no longer resemble what they once were. Thanks Kiwi.
Not only did I take on grilling by myself, I was making tri tip. Tri tip is NOT something you want to mess up on. I began marinating at 8am with Skylake’s Pomegranate Marinade, one of my all time favorites. Once dinner time rolled around, I cut some potatoes and sealed them in foil with garlic, salt and a little butter. Then I cut up zucchini and broccoli to go on by them selves. I started the BBQ and it only took a few minutes to get hot enough.
I placed the tri tip on the hot flames for about 8-10 minutes and then flipped it. The veggies went on once the steak was turned. I used some extra marinade to brush on the tri tip and keep it moist. Another 8 minutes is all it took for everything to be done. Are you kidding me?!? Dinner done in 20 minutes is a dream come true. And clean up was a breeze!
I absolutely burned some of the broccoli though. It looked like a mini forest fire.
The trip tip was the bell of the ball for sure. Moist and cooked to perfection. I only wish there were more left overs!