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Thanks richoso1
So nothing really to do differnet when cooking a roast or piece of red meat? How do you serve it? Is there a proper way to slice it, like a brisket, or just have at it?
I'm thinking of slicing it in 1" thick strips and serve it like a steak, with onions, peppers and mushrooms...
I read richoso1 thread about tri-tip, and I thought why not do one this weekend?
I'm picking up a Tri-Tip from my local butcher Oneco's Meats, I've never cooked a TT before, I've only had it once when I was in California, and was great.
I know it's only about a 2lb piece of meat so I'm...
Congrats White Cloud, I don't care what bbq bubba says. (I really did laugh out loud on that comment )
I just noticed I'm well on my way, to much good stuff going on here.
I heard that a lot of the utility truck in your area went to Texas, not knowing you guys were going to get bad weather. I sure hope that's not the case.
I used it once a few months ago in my Weber kettle, I think I got a bad bag (moisture) because it took forever to get it lit and burning. Once it got going it worked fine, I used it for grilling some steaks, but haven't used it in my smoker.
I would still use Kingsford lump over their regular...
I've bought bags of large lump mesquite that are to used in place of charcoal, it burns a bit hotter but takes some time getting up to temp. I spread out a ½ lit chimney layer of charcoal and dumped the mesquite chunks on top, it worked great.
I think you would want to bake the biscuits before you added them to a fattie because raw dough will expand and most likely blow out your fattie. I made one with french toast and scrambled eggs, I cooked both before adding it to the fattie and it came out great.
Every Monday I always bring in some kind of leftovers for lunch from the weekend smoke or grill. I'm known as the "cook", others are known as the "golfer", "gardener" and "airhead". Guess which one of us is considered the crazy one.
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