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Nonnymus[_5_] Nonnymus[_5_] is offline
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Default Tri-tip California style



Tutall wrote:
> On Jun 26, 8:34 pm, Nonnymus > wrote:
>> Steve Wertz wrote:
>>> On Mon, 25 Jun 2007 16:02:38 -0700, Lewis wrote:
>>>> Start the fire, let er burn down for about 1/2 hour.
>>>> Lower grills and get em hot, rub down with a wire brush, spray
>>>> with a good coat of PAM...
>>> I bet that makes for nice fireball - alcohol and oil.

>> Nope- I spray hot grates frequently. There might be a flare-up, but
>> anyone with an IQ above "warm" knows to stand back.

>
> Which is besides the point. I'd never used PAM on the grill for
> anything but fish, no reason to. Never had a tri-tip pull itself apart
> sticking to the grill after all.


Besides Pam, I have olive oil in a pump up sprayer. I switch back and
forth frequently, since I'm always experimenting. However, I generally
give the grates a spray with Pam for Grilling after wire brushing them,
and use the olive oil sprayer lightly to "refresh" an oil coating on
chops or even salmon before turning.

I've not done tri tip lately, but agree with you about grilling a steak,
chops or other "solid" meats. I find that the Pam helps with grilled
chicken pieces as well.

Tonight, I have 12 large 8 count shrimp thawing and am going to play
with grilling them split in a basket. . . like a lobster tail. Rather
than just peel and skewer them, I think I'll split them lengthwise to
make halves and use a couple baskets. They won't contact the grates,
but I'll probably use my olive oil on the baskets to ease cleaning.
Right now, I'm leaning toward brushing the inside with garlic butter and
dusting them with paprika. I'll start them meat side down, then flip and
brush again to finish. Any suggestions would be appreciated.

Nonny

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---Nonnymus---
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