When I was a novice pilot in my late teens, I used to devour flying magazines. There was always an article in one of them, "I learned about flying from that." or something very close, and always dealt with somebody's screw up and what lesson it taught them. Today, I learned about BBQ from this.
I spent a good deal of my life, from age 25 to 55, living and working in Hawaii. So, do I know teriyaki? You bet your a__ I do. Teriyaki beef, teriyaki pork, teriyaki chicken, teriyaki burgers served in every plate lunch joint in the islands, along with an enormous amount of carbs like rice and macaroni salad. So you'd think I'd know better because my wife and I have cooked a lot tough, stringy short ribs in teriyaki sauce.
I wanted to take a break from rubs so I was browsing through Paul Kirk's book "Championship BBQ Sauces", (wonderful book) and came across a recipe for teriyaki flank steak. We didn't have any flank steak but I'd taken half a Tri-Tip out of the freezer in the morning and it was waiting for something to happen. Why I thought Tri-Tip was of similar texture to flank steak, I don't know, but I'll use old age as an excuse. So I made up the marinade, poured it over the Tri-Tip in a vacuum bag and vacuum sealed it in the chamber vacuum sealer and then put it back in the refrigerator to meditate for couple of hours.
I fired up the RecTec Stampede because I'd already cooked over charcoal almost every night this week, and put the meat in the cooker at 275°. When it hit 115° internal, I Searzalled the top of it and left it in the smoker to finish cooking. I just can't make myself waste as much charcoal as it would take to sear it on the PK-360. When it hit 130°, I took it out and tented it in foil because my wife wasn't quite done cooking her Thai food dinner, and it just rested maybe 5 or 10 minutes.
When I sliced it, it looked great and my mouth started watering. When I had the first taste, my heart kind of dropped into what's left of my stomach. I learned that tender meat, and this was melt in your mouth tender, does not at all taste good with Teriyaki sauce, so believe me when I say that this looks a lot better than it tasted.
I spent a good deal of my life, from age 25 to 55, living and working in Hawaii. So, do I know teriyaki? You bet your a__ I do. Teriyaki beef, teriyaki pork, teriyaki chicken, teriyaki burgers served in every plate lunch joint in the islands, along with an enormous amount of carbs like rice and macaroni salad. So you'd think I'd know better because my wife and I have cooked a lot tough, stringy short ribs in teriyaki sauce.
I wanted to take a break from rubs so I was browsing through Paul Kirk's book "Championship BBQ Sauces", (wonderful book) and came across a recipe for teriyaki flank steak. We didn't have any flank steak but I'd taken half a Tri-Tip out of the freezer in the morning and it was waiting for something to happen. Why I thought Tri-Tip was of similar texture to flank steak, I don't know, but I'll use old age as an excuse. So I made up the marinade, poured it over the Tri-Tip in a vacuum bag and vacuum sealed it in the chamber vacuum sealer and then put it back in the refrigerator to meditate for couple of hours.
I fired up the RecTec Stampede because I'd already cooked over charcoal almost every night this week, and put the meat in the cooker at 275°. When it hit 115° internal, I Searzalled the top of it and left it in the smoker to finish cooking. I just can't make myself waste as much charcoal as it would take to sear it on the PK-360. When it hit 130°, I took it out and tented it in foil because my wife wasn't quite done cooking her Thai food dinner, and it just rested maybe 5 or 10 minutes.
When I sliced it, it looked great and my mouth started watering. When I had the first taste, my heart kind of dropped into what's left of my stomach. I learned that tender meat, and this was melt in your mouth tender, does not at all taste good with Teriyaki sauce, so believe me when I say that this looks a lot better than it tasted.
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