Finally medically cleared to cook outside following foot surgery. I’ve been chomping at the bit to grill this beautiful 2.8 lb SRF Black Label tri tip since I received it from my Secret Santa Richard Chrz.
Dry brined with BBBR.
Smoked then seared in oak.
Came out perfect!
And it was delicious!! Very tender and beefy.
Thank you, Richard chrz !!
Last edited by Texas Larry; April 3, 2023, 06:50 PM.
Glad youre' able to get back to cookin.
It doesn't look like you lost your touch while down.
Bonus points for the grilled zucchini.
Everything looks great
texastweeter yes, cut up a chuck roll a little while back and this has been in the freezer. Denvers, a Sierra, two chuck-eyes, some nice chuck eye roasts and some good burger meat.
I had some really nice Berkshire pork chops from Wild Fork so I hit them with a pork rub this morning to dry brine. Plenty of salt in it so that worked out great. Tossed them on the Recteq running at 235 for about 1.5 hours. Pulled at 140 IT after a nice saucing. I had some fresh asparagus I roasted with SPG, a little olive oil, and a light dusting of parmesan cheese. Delish.
Dry brined for two days, hit with my fave pork rub for a few hours, then a compound of the rub with some unsalted butter to schmear all over prior to cooking. Pellet smoker until IT was suitable for bringing up to target via a late sear. Final IT was 143F/62C after 10 minutes of tented resting. Came out so well, extremely tender and juicy with tons of flavor and a very nice layer of smokiness. Plated with roasted yukon gold taters & wedges of sweet onion plus steamed broccoli. Yum!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
This was planned for the Kettle. Unfortunately, 25 to 30 mph with 40 mph gusts changed my method. All in All good stuff. Smash burger, my grind of chuck, on the indoor griddle. SPG+Butter. Bacon, pepper jack on a today baked kaiser roll. I'm ready for UCONN to kick some ass.
First of all; The one thing I am soooo slack on is breads/buns! Some day! Start to finish, this was a great dinner AND you were spot on; Uconn did it's thing. Congrats.
Quick n easy pulled pork tacos! Frozen pulled pork vacpac in the sous vide, chop up some tomatoes, avos, corn, cilantro and stuff some heated corn tortillas 😛😁
Saw a NYTimes article ranking ramen noodles. This brand (not this flavor, but I gotta tell the curry was outstanding) came in second place. Really good broth. Had some leftover Picanha that I cooked but didn’t sear from the other night. Threw that on thinly sliced as well as onions and peanuts.
One of my favorite stirfries and it is so quick. Sear up some Norwegian Atlantic salmon bits while the egg noodles are boiling, then remove the salmon, plop the eggs noodles in and fry slightly in the leftover oil, then dump in some rehydrated hot peppers, then some frozen peas and put the salmon back in. Heat up then add in your stirfry sauce. When thickened, serve.
I'm especially proud of myself for limiting those peppers to just five or so. Those things can pack some heat! My mouth is delightfully on fire, but not so much I want to start guzzling milk!
(And yes, I overdid the cornstarch just a bit....it clumped up a bit more than I intended, but still excellent.)
Cherry smoked Turbot filet over a bed of avocado/mango/strawberry salsa. Served with rosemary balsamic potatoes for a lite but delicious springtime meal.
I grilled a couple of Wild Fork’s Berkshire pork chops tonight using Spice House chipotle garlic rub. My dear wife made a salad and some garlic mashed potatoes.
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