Tri-Tip Quesadilla's

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mossymo

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
4,988
1,789
Glenburn, North Dakota
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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Reactions: noboundaries
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I'm drooling like a St. Bernard!!!

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Good Golly Miss Molly.... think you just pushed me over the edge... Put the cheese sauce and some meat on the grocery list... Thumbs Up
 
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