Seasoned tri-tips with Tatonka Dust. ----- 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!