DNP Posted January 13, 2016 Report Posted January 13, 2016 Tented for 15 when it was done. Tri tip is all over out here. I'll throw some in an overnight envelope and send it out....gonna have to order some more pellets already.
washguy Posted January 13, 2016 Report Posted January 13, 2016 Lol. They go faaaast. Dont they?Ive got a welders blanket that they sell for gmg. Uses a lot less pellets. Ive done tri tip twice.... they are the west coast cutSanta Maria right? For what tri tip sells for a pound here you can get tenderloin...ill take the fillet. Lol
DNP Posted January 14, 2016 Report Posted January 14, 2016 Picked up a local brew I haven't tried yet. They got me with the name. Now, for a pairing....what to cook to go with my beer?
planeflyer21 Posted January 14, 2016 Report Posted January 14, 2016 Picked up a local brew I haven't tried yet. They got me with the name. Now, for a pairing....what to cook to go with my beer?Eggs, bacon, and sausage. Obviously. It's a "breakfast stout"!
DNP Posted January 14, 2016 Report Posted January 14, 2016 I was thinking green eggs and smoked ham...
planeflyer21 Posted January 14, 2016 Report Posted January 14, 2016 I was thinking green eggs and smoked ham...Navy standard issue powdered eggs will fill the bill.
washguy Posted January 14, 2016 Report Posted January 14, 2016 Dnp you have taken the meaning of "going whole hog " to a different level Ha Wash
DNP Posted January 17, 2016 Report Posted January 17, 2016 Just spent $85 on a brisket....I better not eff this up tomorrow.
washguy Posted January 17, 2016 Report Posted January 17, 2016 Just spent $85 on a brisket....I better not eff this up tomorrow. You didnt get a Wagu brisket for your first brisket did you? please say no ....if you say yes you did...then you didnt eff up tomorrow...you effed up today ! lol Wash
DNP Posted January 17, 2016 Report Posted January 17, 2016 (edited) 10.5 pound whole packer. Choice. Good fat cap on it. Will trim it up and get it on in the morning. Got a little more reading to do tonight. It's getting the oak ridge black ops rub thrown on right away in the morn. Edited January 17, 2016 by DNP
DNP Posted January 17, 2016 Report Posted January 17, 2016 And for the record...the breakfast stout....Es....no Bueno.
washguy Posted January 17, 2016 Report Posted January 17, 2016 10.5 pound whole packer. Choice. Good fat cap on it. Will trim it up and get it on in the morning. Got a little more reading to do tonight. It's getting the oak ridge black ops rub thrown on right away in the morn. Daaamn beef is high there ! I bought a wagyu small packer for that same price...the butcher suckered me into that deal... it wasnt worth the money and cooked different too Wash
planeflyer21 Posted January 17, 2016 Report Posted January 17, 2016 And for the record...the breakfast stout....Es....no Bueno. Stouts are definately an acquired taste. Especially if they're a crappy stout.
mrmackc Posted January 18, 2016 Report Posted January 18, 2016 You didnt get a Wagu brisket for your first brisket did you? please say no ....if you say yes you did...then you didnt eff up tomorrow...you effed up today ! lol Wash okay what is a Wagu brisket? All I know about is cow,heifers,steers, veal, or bull briskets.
washguy Posted January 18, 2016 Report Posted January 18, 2016 (edited) okay what is a Wagu brisket? All I know about is cow,heifers,steers, veal, or bull briskets.MRM its the very high dollar beef WAGYU - a Japanese beef cattle breed – derive from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.so its USA Kobe beef kinda sorta.....overated in my book Wash Edited January 18, 2016 by washguy
mrmackc Posted January 18, 2016 Report Posted January 18, 2016 A Wagu brisket would kind of seem to be a oxymoronic expression to me since brisket started out being the cheapest cut of beef that you could buy to feed a large bunch of people a barbecue meal. It was tough and hard to roast or fry. It takes a long time to cook. The first time I ate brisket was at a black barbeque place in Langston Oklahoma which had an all black college. My dad loved their barbecue. This was when I was six years old. Not many places in Oklahoma sold good pit cooked beef barbecue. Most barbecue was pork. Brisket became the "in meat" later and so did flank steak when fajitas became popular. MRM its the very high dollar beef WAGYU - a Japanese beef cattle breed – derive from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.so its USA Kobe beef kinda sorta.....overated in my book Wash
washguy Posted January 21, 2016 Report Posted January 21, 2016 How bout some chicken piccata on a cold nite.
shepp Posted January 21, 2016 Report Posted January 21, 2016 How bout some chicken piccata on a cold nite. define cold?
shepp Posted January 22, 2016 Report Posted January 22, 2016 (edited) Brrrrrrrrrr 43 Washlol, hit 35 today felt like it was 50 out after -16 Monday.made some beef "pin wheels" in next best thing to the grill.........cast iron skillet :) Edited January 22, 2016 by shepp
unforgiven Posted January 23, 2016 Report Posted January 23, 2016 (edited) Brrrrrrrrrr 43 WashNow that is some funny $hit there brother Jeff.Wed. on 294 the road was so slick with ice,wreaks all over.I couldn't go over 30 car wouldn't want to track.Took an 1 1/2 hrs. for same distance that takes 20 min..Turned around and called off.First time doing both in 27 yrs. in the trades. Edited January 23, 2016 by unforgiven
washguy Posted January 23, 2016 Report Posted January 23, 2016 Now that is some funny $hit there brother Jeff.Wed. on 294 the road was so slick with ice,wreaks all over.I couldn't go over 30 car wouldn't want to track.Took an 1 1/2 hrs. for same distance that takes 20 min..Turned around and called off.First time doing both in 27 yrs. in the trades.You did the right thing brother..... thats some badazz weather.... you just cant overcome the black ice...and what about the other guy that comes at you sideways? Wash
unforgiven Posted January 24, 2016 Report Posted January 24, 2016 That's what worried me the most.Had my hazzards flashing the whole way.Cars were playing pinball all around me.
DNP Posted January 27, 2016 Report Posted January 27, 2016 (edited) Tri tip again tonight. Threw two prime tri tips covered in Oak Ridge's Santa Maria seasoning. Came out great. Set at 250 with a blend of pellets and a little extra hickory smoke added in. Pulled them at just over 120 and moved them to the gas grill with 3 burners on high for about 2 minutes each side. Let sit for 15. Carve. The seasoning is quite "spicy". Not hot, almost over seasoned. Might have to tame it down a hair on the next set. These were just about perfect other than that. Edited January 27, 2016 by DNP
shepp Posted January 27, 2016 Report Posted January 27, 2016 Damn that looks good D!! i know what you mean, I like spicy I don't like hot
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