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Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019

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  • Oozzy
    Club Member
    • Jun 2017
    • 124
    • Philadelphia, PA
    • Weber Genesis II
      WSM 22.5
      Smoke Pro Wireless
      Auber Temperature Controller for WSM
      Thermapen MK4

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    Made Shakshuka for breakfast and my first time making bread, next time I will rotate the bread halfway through for even browning on both loaves.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      What is Shakshuka (for the ignorant among us)? Looks tasty !!!

    • Oozzy
      Oozzy commented
      Editing a comment
      It is pretty much eggs poached in a spicy tomato sauce. I have had it a few times in the Middle East and at an Israeli restaurant here in Philly. We decided to try and make it ourselves at home and loosely used a NYT recipe as a guide.

    • Ernest
      Ernest commented
      Editing a comment
      My favorite kind of eggs!!!! BRAVO. I love those over some jasmine rice
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 9273
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    Smoked up some spares, last night...
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    Haveta say, these were a steal at $1.68/lb.
    All Natural, an Gluten Free...
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    I snacked on th tips from both racks, to check my product...
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    Because...Why Not?
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    My QA Manager was ever-present, an approved th results.
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    I wrapped up th main slabs, an put em away to chill, to be finished off in my oven, today...

    Comment

  • ItsAllGoneToTheDogs
    Club Member
    • Jun 2018
    • 546
    • Eastern NC
    • 2018 MAK 2 Star
      Charbroil Big Easy SRG

    So I have a problem... The weather has been too nice and so I just keep buying random meat. I didn't need a pork loin, and definitely not a 7 1/2 pounder... But the sign said sale, so here we are.

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    So I cut the least uniform part off and shaved most of the fat off, I should have trimmed it 100% but close enough. Sliced into thin strips and used maple syrup, red pepper, salt, curing salt, pepper, and a dash of soy. This tasted salty enough, but the finished product needed a light dusting of salt to bring the taste up a notch... Cured for 30ish hours and POW! 4-ish lbs smoked pork jerky.

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    Then I rolled out the remaining piece, trying to keep it an inch thick. Added the fat trimmings and a dash of a random rub on the inside, and then rolled it all back up to dry brine over night.

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    Smoked at 225 for just under 3 hours to 128 internal, and then glazed it with the Blues Hog Tennessee Red I hadn't tried yet from my Secret Santa. Spent about 8 minutes at 300 and the internal was getting to 135 fast so pulled it and used my torch to finish it off inside.

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    I was iffy on adding the trimmed fat into the roll, but it turned out really well, only 2 slices where the thicker trimmings ended up having to be cut around. That sauce is delicious, the wife doesn't like spicy, so it wouldn't work on ribs or chicken for her, but just perfect for this application. I know what my left overs are the rest of the week

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    Last edited by ItsAllGoneToTheDogs; January 14, 2019, 08:52 PM.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Beautiful Job, an great write up!

    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      Mr. Bones it's funny, it was one of those "I bought the meat before I knew what I was gonna do with it" things. Surprisingly it was really hard to find a smoked non-tenderloin recipe that wasn't a rolled deal. I wanted to try it without added stuffing, though I guess I kinda cheated with the fat, but I wanted a baseline for future endeavors. Since I couldn't find what I wanted, I made what I wanted instead. Hope it helps someone down the road, mistakes and all

    • EdF
      EdF commented
      Editing a comment
      Great thinking and execution!
  • Attjack
    Club Member
    • Aug 2017
    • 3963
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    Broiled Coho salmon slathered with a harissa-lime-mayo and kale caesar salad.

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    Comment

  • RonB
    Club Member
    • Apr 2016
    • 12689
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Fried rice from the other day. Bacon took it over the top.

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    Comment

    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 9273
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      Jus some leftover spares, along with some bourbon baked beans, (not pictured)...nuthin fancy, or special.

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      They wasn't too awful bad, though...
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      Mangaged to suffer through th whole deal, eventually...
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      Sorry fer drippin juice all over yer monitors...
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      Not too sham dabby, gotta say, especial fer day after...
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      Best part is, I still got ~1.5 slabs left, fer lunches, chili, etc.

      Comment


      • Red Man
        Red Man commented
        Editing a comment
        I used my leftover baby backs from last night to make McRib sammiches, no pics 😞, but that was a tasty way to use leftover ribs!

      • klflowers
        klflowers commented
        Editing a comment
        Beautiful, Mr. Bones

      • Henrik
        Henrik commented
        Editing a comment
        Awesome bark on them ribs!
    • klflowers
      Club Member
      • Sep 2015
      • 3216
      • Tennessee

      Did some blasphemy ribs Sunday after doing some ox tails on the weber. Had all kinds of problems keeping the weber/sns under 250, so I kind of gave up and let it ride. The ribs came out pretty good anyway, and last night the much better half made some beans and slaw. Mr. Bones, it looks like she is not coming off the bean recipe anytime soon; I don't even know it. I'll have to set up some spy devices or something.
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      Last edited by klflowers; January 15, 2019, 07:11 AM.

      Comment


      • hoovarmin
        hoovarmin commented
        Editing a comment
        I hate it when the Kettle misbehaves
    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 4288
      • Stockholm, Sweden

      This was one of my fastest cooks ever, but it was one of those days too. Comfort food to the rescue - some semi-fancy hot dogs, I even added some greens:

      Click image for larger version  Name:	HotDogs 2.jpg Views:	1 Size:	1.68 MB ID:	623648

      Now that's what I call food for the soul.

      Hotdog #1 (left): ketchup (yes), mango/habanero mustard, fried onions

      Hotdog #2 (middle): Ketchup, mango/habanero mustard, rocket and spinach leaves

      Hotdog #3 (right): rocket and spinach leaves, remoulade sauce (a french thing I think)

      A bit unorthodox toppings, but it sure went down well.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        None, I'll take a Chicago dog all the way please....and NO ketchup

      • JeffJ
        JeffJ commented
        Editing a comment
        Very, very creative. Nicely done!

      • Black99vette
        Black99vette commented
        Editing a comment
        Looks great (Other than the ketchup - I think there is a county ordinance against it where I live).
    • Attjack
      Club Member
      • Aug 2017
      • 3963
      • Primo XL
        Weber 26"
        Weber 22"
        Weber 22"
        Weber 18"
        Weber Jumbo Joe
        Weber Green Smokey Joe (Thanks, Mr. Bones!)
        Weber Smokey Joe
        Orion Smoker

        DigiQ DX2
        Slow 'N Sear XL
        Arteflame 26.75" Insert

        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
        - With Rear Infrared Burner
        - With Infrared Sear Burner
        - With Rotisserie
        Empava 2 Burner Gas Cooktop
        Weber Spirit 210
        - With Grillgrates
        ​​​​​​​ - With Rotisserie
        Weber Q2200

        Blackstone Pizza Oven

        Portable propane burners (3)
        Propane turkey Fryer

        Fire pit grill

      Lunch

      Click image for larger version

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      Comment


      • Attjack
        Attjack commented
        Editing a comment
        Oh, I ate it and I almost always get the food on the plate. Very rarely do I miss.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Beautimous meal/plate, chock fulla vitamins!

        Another Great Job, Brother!

      • Attjack
        Attjack commented
        Editing a comment
        A tasty salad is my daily multivitamin, Mr. Bones.
    • hoovarmin
      Founding Member
      • Jul 2014
      • 1043
      • Neptune Beach, FL
      • Weber Performer 22
        SNS
        Joule
        Thermoworks Smoke
        Thermoworks Thermapen
        Kingsford Blue Bag

      Had a point in the freezer from a Sous Vide session and made burnt ends in the PBC.
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      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Oh yummy, my mouth is watering as well.

      • PJBowmaster
        PJBowmaster commented
        Editing a comment
        Those look fantastic!!

      • jgreen
        jgreen commented
        Editing a comment
        Sheesh. Beautiful.
    • JeffJ
      Charter Member
      • Feb 2015
      • 2409
      • Michigan
      • Jeff

      2 days ago the weather forecast was 32 and clear skies. Well, this is Michigan so it only follows that 2 days later it would be 27, sprinkling and windy as all heck. I was planning on cooking tonight's dinner on the patio on the PBC. The weather prevented that so I defaulted to the 14.5 WSM at the base of the garage, just under cover. I cooked 4 turkey legs and a 3+ pound English roast (I prefer chuck roast but the local grocery store ran a deal where if you bought an English roast you got a bag of carrots, a bag of potatoes, a bag of onions, a packet of McCormick's pot roast seasoning pack and a big package of rolls for free) put some WSM-goodness color on the roast before adding it to the Dutch Oven.

      The wind was infuriating. The meat took a long time to cook due to the wind. After an hour I set up a wind-shield but - and I'm not exaggerating - the wind would change direction every few minutes.

      It was frustrating but the turkey legs turned out really good (I wish I had taken a pic of them torn apart - they had a great smoke-ring):

      Click image for larger version

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      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Those turkey legs look great, and that English roast sounds good as well. Treated like a chuck roast it should be delish !!!
    • mgaretz
      Founding Member
      • Jul 2014
      • 830
      • San Ramon, CA
      • Mark Garetz
        Rec Tec pellet grill
        Weber Genesis Gasser
        Maverick ET-732 and Thermapen and others

      Pork chop (double cut), dry-brined then cooked SV then seared and glazed with maple-bourbon. Served with green beans in butter and a nice Lodi Zin.

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      Comment


      • JeffJ
        JeffJ commented
        Editing a comment
        That is a great weeknight dinner!

      • Attjack
        Attjack commented
        Editing a comment
        Your stuff always looks so good.
    • mgaretz
      Founding Member
      • Jul 2014
      • 830
      • San Ramon, CA
      • Mark Garetz
        Rec Tec pellet grill
        Weber Genesis Gasser
        Maverick ET-732 and Thermapen and others

      Sirloin steak, cooked SV then seared, served with green beans in butter and a nice glass of Lodi Zin.


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      Comment

      • FishTalesNC
        Club Member
        • Dec 2017
        • 1177
        • Durham, NC

        • Cookers
          • Oklahoma Joe’s Bronco
          • Weber Premium Kettle 26” w/ SNS XL
          • Weber Smokey Joe 14”
          • Pit Barrel Cooker

          Thermometers
          • Fireboard Extreme BBQ Edition
          • ​​​​​​​Weber iGrill 2 w/ 1 ambient and 3 meat probes
          • Thermapen mk4

          Accessories
          • Oklahoma Joe’s Triple Grate
          • Oklahoma Joe’s Super Skewers
          • ​​​​​​​Weber Gourmet BBQ System Pizza Stone
          • Weber Gourmet BBQ System Wok
          • EasySpin Cooking Grate (26”)
          • Custom Cut GrillGrates for SNS XL
          • Frogmat cut to fit 26" w/ SNS
          • Weber Original Rib Rack
          • Pampered Chef BBQ Pizza Pan (2)
          • Weber Chimney Starter (2)
          • Beast Armor Gloves
          • CharGon Grate Cleaner
          • PBC Chimney Starter
          • PBC Ash Pan
          • PBC Hinged Grate
          • PBC Corn Hanger
          • PBC Vertical Skewers (10" & 15")
          • PBC Sausage Hanger
          • PBC Basket Hanger

        Used the leftover Honey Baked ham from Christmas today... SWMBO broke out her InstaPot and did a “quick soak” on some navy beans this morning. Then she went back to a recipe we’ve used for years from her Fix It & Forget It cookbook and slowcooked everything all day in the InstaPot (except she added carrots this time on a whim). Turned out a little bit on the watery side, no clue as to why, never did that in the old slow cooker. Served over a nice thick buttery piece of Texas toast just like when I was a kid. Fabulous flavors going on.
        Attached Files

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          Did you use the regular Instant Pot lid? If so that would probably make it watery. They sell a slow cooker lid for the instant post that will allow moisture to escape better.

        • FishTalesNC
          FishTalesNC commented
          Editing a comment
          Pretty sure she did Attjack thx for the heads up. Maybe I’ll surprise her with that extra lid soon. It was even better after it sat a bit, wasn’t really an issue. Gonna polish off those leftovers tonight in fact!
      • FireMan
        Charter Member
        • Jul 2015
        • 7674
        • Bottom of Winnebago

        My wife says I do lousy pics! I agree. At times I don’t have the time or patience cuz I’m in the middle of a cook & haven’t planned on photography. So here is a couple of lousy pics of a Creekstone Fearms Tri Tip.
        The cook didn’t turn out anything like I had planned. I was going for a low 225 & slow to 120, then a sear. Goofed & overcompensated with a full chimneyof bqts. Got em piping hot, wrong move & my temp blew thru to 335 on my Weber K. I’m watching the temp rise in the Tip climb & figured at this rate it’s going to be done in an hour. So, I shut all vents & took the dog for a walk for 20 minutes. Came back to find the Tip was at 121 & the kettle at 260 for a total of 1 hour. I feared the worst, but forged ahead. Put taters & squash on & sat & watched the kettle drop & the Tip rise to 130 for about a half hour. Figured I was doin a little of what I wanted to do. Seared the Tip & got the fixings ready & we were eatin in about 15 minutes. It was wonderful. Ha, who would of thunk it. My wife said it was “tasty & juicy”.
        I did do something a little different. I dry brined overnight with Celtic Grey Salt. Didn’t tell my wife until after her tasting the beef. I’ve been doing a little readin on the differences of salt. According to the book Salted-a manifesto on The world’s most essential mineral, there is a big difference in salts that we cook with. The SaltFatAxid Heat got me started into the research. For what it’s worth. Click image for larger version

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        Comment


        • hoovarmin
          hoovarmin commented
          Editing a comment
          What was the verdict on the special salt?

        • FireMan
          FireMan commented
          Editing a comment
          hoovarmin , I’m no scientist or computer geek, but it seems the salt penetrated deeper in the meat than previous tri tips I’ve done. My wife says there was an improved taste & juiciness to an already great tri tip, as I’ve done a few in the past. Plus the brine was only 18 hrs.

        • klflowers
          klflowers commented
          Editing a comment
          "Lousy pics" ? I think not. That looks gooooood.

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