Tri-tip roast, seasoned and seared on the grill, moved to baking pan, added beef gravy, golden mushroom, carrots and onions...sealed in foil and finished in the oven for 2.5 hrs.
The last red snapper I had was on a green egg grill in the middle of the gulf. Italian dressing, bell peppers, onions butter, and Tony Cachres....wrap it in tin foil...heaven
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