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  1. canuckmike

    First Tri-Tip (finally)

    Here they were $11.99 per pound, the meathouse was the only spot i was able to find them in, but next time i might try the farmer's market.
  2. First Tri-Tip (finally)

    First Tri-Tip (finally)

  3. canuckmike

    First Tri-Tip (finally)

    Not easy to find tri tip around here in Raleigh, but managed to grab a couple at the meat house, roughly 2lbs each.Covered them with Worcestershire sauce (just the normal stuff, forgot to grab the thick) and my basic beef/brisket rub. Tossed them on the smoker at about 223-250 and let the...
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    August_16__2015_at_0630PM.jpg

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    August_16__2015_at_0515PM (1).jpg

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    August_16__2015_at_0402PM.jpg

  8. canuckmike

    It's all about the TriTip!

    looks great, might have to try one of those soon
  9. canuckmike

    Smoked BBQ Meatloaf

    If I did it'd be a whole lot easier to get some of that Kona Pipeline Porter to use for some of the cooking, and maybe a bit of drinking while cooking
  10. canuckmike

    Mid-week Brisket Smoke with Q-View

    They're looking good. I'm interested to hear how well the orange wood works with them, hadn't heard of that before but i like the idea of it.
  11. Smoked BBQ Meatloaf

    Smoked BBQ Meatloaf

  12. canuckmike

    Smoked BBQ Meatloaf

    After seeing all the threads about the meatloaf everyone was cooking on their smokers and how great they all looked, i figured i'd try it for this past sunday. I used Jeff's recipe, but added a pound of ground pork to it, upped the amounts of all the other ingredients and used a Vodka BBQ sauce...
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  18. canuckmike

    Beef Tenderloin

    Thank you everyone, this has been a great way to get better at smoking & test out the ideas I've found on here. I'll post some pics of the meatloaf & mac & cheese I'm planning to do tomorrow, seems like comfort food weather here now.
  19. Beef Tenderloin

    Beef Tenderloin

  20. canuckmike

    Beef Tenderloin

    Had a whole beef tenderloin in the freezer so i took it out and smoked it a couple of weeks ago for the bar with some smoked bacon mac & cheese. Trimmed & tied up the tenderloin, rubbed it in olive oil then covered with my BBQ rub, wrapped and placed in the fridge for a few hours. Threw it...
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