Just a few days ago I asked what a guy does when he has a mess
of leftover pulled pork. Well, this time out the leftovers are in the
form of a tri-tip that I didn't have room in the UDS to cook for our
church's Super Bowl gathering. I marinated five, but only had room
to cook four. I grilled the remaining roast for dinner last night, but
there was some left. What follows is my method for handling
Cut a few 1/2" slices of the roast then cut them into 1/2" strips.
Slice some onions and bell peppers and saute them over
medium-high heat until the peppers are soft and the onions are
translucent. Start with just the peppers and add the onions after a
couple of minutes.
Remove the mixture to a plate and set aside.
Return the skillet to the stove (again, over medium-high heat), add
a splash of canola oil, and heat it for about a minute.
Add the meat to the pan and saute, tossing frequently, until the
strips start to brown.
Return the onions and peppers to the pan, toss and cook another
minute or so.
Add a splash or two of beer to the pan.
Toss to combine and continue cooking until the liquid has evaporated.
Serve the whole mess in some warm flour tortillas with some cheese,
salsa and whatever else you like.