Tri-tip, cooked for 8 hours SV at 128F then torch seared. Served with green beans and salad.
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I used to season with Montreal Steak Rub before bagging and freezing, and I actually did with this one. Normally they go from the freezer into the bath. But my wife has gone off any seasoning so I thawed this one and rinsed most of it off before rebagging. All it needed was salt when served.Last edited by mgaretz; June 30, 2016, 04:29 PM.
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Never used mmd on chicken. How was it?Comment
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The Sweet Georgia's Brown Smoked Yard Bird, Parts Or Pulled is great. Time to make it again. Here's the link: http://amazingribs.com/recipes/chick...d_chicken.html
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Home grown pork snakes 5# kielbasa 5#cajun
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Had the day off...so why not smoke a few things?
2 Briskets (11# & 13.5# trimmed)
A 4 bone rack of Beef Shorties (5# untrimmed)
2 Owens sausage rolls (for breakfast scrambles)
4# of boudain
15 Disney style Turkey legs(14.5oz avg.)
A pot of pintos(Granny's)
The beef is looking good, Beans are delish and I had to sample the sausage: Mmmm!Comment
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I did a tri-tip yesterday. First time I did one. Sous Vided (is vided a verb?) it at 131 for about 10 hours, then seared it a couple inches over the coals on a screeching hot kamado. Seasoned it with cow lick rub before the water cook. All in all it turned out really well. I would do another for sure.
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More great looking stuff everyone - keep 'em coming.
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Pulled short rib bark bomb, tillamook reserve cheddar, Lillie's Q Smoky sauce and a Portuguese rustic roll.
Good eats. Heated in foil with beef love, this was the bark bomb I was dreaming of. Pullable, barky, smoky, unctuous.Comment
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Decided that breakfast for dinner was in order. I had a couple of uncured ham steaks that were thawed in the refrigerator. So, a little hickory smoke for about 45 minutes, a couple of eggs for maybe 7 minutes, and voila! Breakfast for dinner!
Pete The Salt Pig was not amused!
Thanks for looking, Y'all have a happy and safe 4th of July holiday. Happy Birthday America!Comment
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Breadhead - the older I get the less concerned with propriety I am! I like to think I'm become the eccentric I always claimed to be!
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I'm off cooking duty for a few nights, so here's last night's doings.
Burgers, front seared (my fav way). The 26" kettle with the SnSXL is the perfect size for searing 8 burgers.
And ribs made on the 22" kettle for my lunch tonight. Smoked with hickory & cherry.
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Chicken Liver.....
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Breadhead (My comment was too long for a comment.) Whatever the kettle's at. After searing I close the vents down to the usual low & slow area, but I don't bother checking the grate temp. I spot-check the burgers, add cheese when they're at 153-155, and take them to 155-160max.
Meathead advocates reverse sear for steaks 1" or over, I don't know too many burgers that are 1" or over, maybe sometimes
. Too, no rules. To me, front sear is where it's at with burgers. I don't like them too smoky, just a little, and a quick cook keeps them far juicier IMO.
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