This is my first Qview---so hopefully it turns out well!
Okay so I decided it was time to try my hand at a sirloin tri tip for some roast beef sandwiches. I started off with a 4.85 lb sirloin tri tip that I marinaded overnight in 3 cups merlot, one chopped onion, six cloves of garlic, and crushed black pepper (forgot the wooshy sauce... oh well next time!).
After a night in the marinade I gave it a rub down in the morning. Montreal steak:
I also brined some chicken thighs last night. Rubbed them down with Kickin' Chicken rub.
Loaded up the smoker about 10:20AM......
Sauced the thighs.....
My "thigh shot".......
Sliced the roast......
And finally----DINNER!!!:
A note--This smoke was only about four hours long. The marinade was awesome on the beef. The sweetness of the wine took the beef to the next level. Throw some Montreal seasoning in the mix and I think I have a winner here. This was amazing. Next year one of those fancy deli slicers is on my list for sure!
Thanks for looking, hope you enjoyed it.
Okay so I decided it was time to try my hand at a sirloin tri tip for some roast beef sandwiches. I started off with a 4.85 lb sirloin tri tip that I marinaded overnight in 3 cups merlot, one chopped onion, six cloves of garlic, and crushed black pepper (forgot the wooshy sauce... oh well next time!).
After a night in the marinade I gave it a rub down in the morning. Montreal steak:
I also brined some chicken thighs last night. Rubbed them down with Kickin' Chicken rub.
Loaded up the smoker about 10:20AM......
Sauced the thighs.....
My "thigh shot".......
Sliced the roast......
And finally----DINNER!!!:
A note--This smoke was only about four hours long. The marinade was awesome on the beef. The sweetness of the wine took the beef to the next level. Throw some Montreal seasoning in the mix and I think I have a winner here. This was amazing. Next year one of those fancy deli slicers is on my list for sure!
Thanks for looking, hope you enjoyed it.
