I picked up a nice Tri-Tip roast the other day just over two pounds. Last night I put it in a zip bag with fresh chopped garlic, black pepper and olive oil until this afternoon when I got home to grill it.
This morning I cut in half and de-seeded some large jalapeno peppers for making ABT's with. Now let me say now that I am renaming the ABT's I do to "Gator Toes". I like having more of a Louisiana related name for these delicious stuffed and bacon wrapped peppers.
This batch is getting stuffed with boudin witha slice of mozzarella cheese(to prevent the boudin from getting soaked with melted bacon fat)and then wrapped with bacon.
Here they are done right before taking them off the grill. Uhhh..... Mozzarella cheese expands when it melts.
While waiting for the grill to heat up I made some smothered green beans with slices of andouille in it. Mmmm...... That is some good stuff!
I also steamed and then pan browned some new potato chunks in bacon drippings.
Time to get the roast on and have a refreshing ice cold beer,
Not quite done but smelling fantastic!
Done and sliced after resting a bit.
Some people don't like it when different foods touch each oter on a plate. I don't have a problem with it.
