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Tri-Tip. Amazing Cook on My Pit Boss Pro Series 850
Mr Mac loves him some tri-tip! Very well done, Zeke! If you like your tri-tip with a little more smoke flavor, start your cook at 225-250° F and bring it to your IT to 120°, then sear to 130° and rest. You'll get the same delicious steak, but with a touch more smoke.- mr mac
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Coho On The Weber
Normally I would have, but this particular time...I got lazy. 😕 -
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Enough with the Gas Grill
First off, welcome to SMF from Southeast Missouri! Too bad we're no longer in Bradenton ourselves, or I'd be there coaching you on how to smoke with a gas grill! It can be done, but you really have to close off the leaks! I went from smoking on an old Char-Broil three burner, to a Brinkmann... -
Coho On The Weber
The Better 9/10ths bought some wild caught coho for dinner, plus. We always get tail sections to grill and center cut for grilling after I slice off the belly meat (except for this wee piece) for cold smoking later. A quick rub with my own blend along with some asparagus. Mmmm... No dinner... -
Trying out the A-MAZE-N Expandable Tube Smoker 12 in - 18 in
Good job, Brian! I've had the 6-9" tube for a few years now (they still have them at Lowe's), and use it mostly for cold smoking (salt, cheese, fush, etc.), or adding smoke if I'm using the gas grill. I love the expandability of it. I also have an off-brand 12" tube to have for anything longer...- mr mac
- Post #17
- Forum: A-Maze-N Smokers
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Strip with mushroom sauce
Nice, Jim! In our house, I'm the minority where it comes to liking mushrooms! Steaks look perfect!- mr mac
- Post #24
- Forum: Grilling Beef
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London broil and tenderloin fresh ground pasta
That is one serious looking grinder! At 1hp you could probably make mulch from small trees! As for dinner, I'd show up if I had an invite! 👍- mr mac
- Post #3
- Forum: General Discussion
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PPP - Pulled Pork Pizza
Thanks, one and all for the praise. Yes, it is nice to be on the carousel! Been a long time for that! 😁 -
PPP - Pulled Pork Pizza
It was so much better than a standard pizza dough in taste, yet the texture was about the same. Next time we'll rub some garlic and butter. -
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PPP - Pulled Pork Pizza
Thanks, not sure what took me so long to do one of these. -
PPP - Pulled Pork Pizza
Friday night, 10 pm. Instead of being in bed, sleeping, I was starting a fire in the KJ for a 7.5# BB. The goal was to have it smoke overnight at 225-250° and to be ready for making pizza by 5 pm Saturday. The roast, trimmed and seasoned The KJ at temp with Jealous Devil and hickory chunks... -
February Throwdown: Chili, Soups, And Stews (Gonna Be Fun!!)
Congratulations all!- mr mac
- Post #98
- Forum: SMF Throwdowns
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Beef back ribs! (With q-view)
I like an Oliva and Scotch after a fine meal of dino bones! Nicely done.
