Tri-Tip Roast With Peppers

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Some delicious wheat-free eats for us tonight! Tri-tip (marinated in apple cider vinegar, balsamic, Bragg’s Aminos, with crushed red peppers), roasted red, green, Serrano, habanero, and jalapeño peppers, and finally baby spinach with garlic and shallots.

Vanessa also had cream cheese/clam dip with raw dipping carrots. Yum! The entire diner was cooked on the Big Green Egg over oak lump coal and soaked mesquite smoking chips and lumps. Smoked at 240 degrees for 2 hours.

We also decided to roast some raw almonds coated in olive oil. We roasted them on the Big Green Egg too to give them a nice smokey flavor. They turned out great! Next we’ll try soaking in some vinegar frist before we roast ’em…then sprinkle with some sea salt.

 

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Category: Lifestyle
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