Originally Posted by DC Sunshine
The pico de gallo certainly would give a Mexican touch - as long as everyone who is coming can take the spice - whether you could serve it separately as a salsa may be an idea for those who want it....just a thought.
Hope its a great BBQ
I usually serve Tri Tip with pico de gallo on the side, same with some kind of au jus or pan sauce. The reason is while 7 out of 10 times the meat come out really good, there are those times where it is over cooked slightly, so just having something ready to add a little juice rather than at last second, cut the meat oops its over cooked, now I got to do something. Plus the next day, when making sandwiches, warming the meat up in the sauce, YEAH baby it sooo good.
Yes I hope all goes well too, it could rain, and be slightly windy. I appreciate the thoughts....