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First Tri tip. Thanks to the info on the site I think it really turned out good. Salted it this morning then seasoned with a beef rub and put it on the Camp Chef pellet grill at 225 at 5:00. Took about 1 hr 45 min to reach 125 internal temp. Had the Weber cranked up for the sear - about 4 min per side. Turned out tender and juicy. Will definitely do it again.
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Teriyaki steak bowls tonight:
- Rice
- Grilled Flank Steak Marinated in soy, ginger and rice vinegar
- Poached egg
- Avocado
- Slaw (carrots, cabbage and red peppers shredded with a touch of rice vinegar)
- MH's Huli Huli Teriyaki sauce
- Finished with minced chives and crushed cashewsComment
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The cook is done...😎 After a dry brine overnight and then a 36 hour Sous Vide cook to 131°, I cooled the short ribs in an ice bath. Then I put them in a zip-loc freezer bag and added a nice marinade. I let them marinade in the fridge for 7 hours. I fired up the 26" Weber kettle & SnS. I added corn on the cob painted with butter and sprinkled with salt and wrapped them in foil. I put on the short ribs and let them cook low and slow at 250°. I basted them a few times with more of the marinade and when they reached 140° I moved them over to the direct heat side to give them some color. These were the most tender and moist short ribs I've ever had... MmmmAttached FilesLast edited by Breadhead; March 6, 2016, 09:36 PM.Comment
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One of those days when dinners seem like rocket science...
Found a can of sardines, sun dried tomatoes. Let's go....
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Sorry I didn't take pictures. I just wanted to post this. I love it when I grill a steak, and I get this comment: "I don't know what you put on that steak, but it was awesome!" I don't tell them it was salt,pepper, and garlic powder, and the reverse sear using SnS! 😠I believe it's always best to let the steak tell its own story. I made some awesome grilled sweet potato home fries to go with it.Comment
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I love Spanish rice. But I get it twisted with toasted pine nuts and sun dried tomatoes.
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Weeknight dinner. Last time I cooked it I dubbed it Peanut-Hoisin pork. My wife and kids heard it as "poison pork". So, that's what we call this dish. Chopped onion, red pepper, a little bit of chopped carrot and celery, mushrooms and bamboo shoots. I used pork loin which was dry brined. I cut it into chunks and seared it in the cast iron skillet. For the gravy/sauce I whisked together: Hoisin (obviously), peanut butter, soy sauce, ground white pepper, rice wine vinegar, ground cloves, ground ginger and shrimp stock. After browning the meat the aromatics were added to the skillet and sautéed until tender. Then the pork was added back in along with the mushrooms, bamboo shoots and sauce. It was covered and with the heat lowered it cooked and melded for about 15 minutes. The rice that it was served over had several dashes of fish sauce added to the water. Once the skillet was removed from the burner I threw in a handful of peanuts.
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Just lunch...ðŸ˜â€Attached FilesComment
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My 1st attempt at Smoked roast beef! Wont be my last came out wonderful and didn't last very long at all Yum!Comment
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Welcome to The Pit GadjetGriller! We're glad you're here. That's a pretty roast. And nice photography!Comment
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Dunch... Is when old people eat to late for lunch & to early for dinner.😎
It's raining in Hermosa Beach...😠Indoor cooking for lunch.
Mushroom Risotto with asparagus with sun dried tomatoes.😉 A nice bottle of La Crema Chardonnay.
All went well.ðŸ‘ÂAttached FilesComment
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Well I been seeing and reading about the Tri-Tip on here so I decided to get a small one and try it. Nothing fancy just salt, pepper and garlic powder sous vide 6 hrs and sear on the kettle/sns. Now I know what the fust is all about...WOW!Comment
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This is what us rednecks called a meal...Comment
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