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Santa Maria Style Tri-Tip with Q-View!
Thanks for the comments and the drool! Thanks to Scarbelly for the extra nice comments! See you at the comp in Vista! Meat, Inc. will be there! There was seriously something extra killer about using the olive oil and water to help get that flavor into the meat and then having the dry rub... -
Bacon Turtle Burgers?
I saw this picture last year and had to do it. Here's a picture of mine as well as the recipe: The biggest trick I found was to use FROZEN hot dogs for the legs, head, and tail so over the 90 - 120 minute cook, they didn't blow up and look weird. -
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- meatinc
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Santa Maria Style Tri-Tip with Q-View!
A Southern California company called Rooftop BBQ (also a fellow Competitive BBQ Team) has a fantastic rub that I highly recommend. Check them out when you get a chance. All their products are great! For this recipe, I used the Rooftop Rub but if you haven't ordered yours yet or it hasn't... -
Smoke Salmon Attempt
Hey Stix, I soak the cedar planks in a bucket of water and add 1/2 cup of season salt and 1/2 cup of balsamic to the water. The cedar planks will soak some of this flavor up during the four hour soak. I flip the planks around so they soak in all the way. I use Simply Marvelous Pecan Dry Rub... -
Pala BBQ Event to benefit the Boyscouts
It was nice to meet some of the folks from this forum at the comp. Scarbelly and Richoso and Gloria! There may have been a few more too. Hopefully you guys enjoyed the ABT's and the rest of the meats we had to offer. FYI - Meat, Inc. finished with two top ten walks - 5th place Ribs and 9th...- meatinc
- Post #13
- Forum: For New Members
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Steelhead - the 2nd time around
The BBQ Grail had a cool recipe for left over salmon - called compressed candied sushi. Sounds great and if you have some left over salmon, give this a try before the pup eats it all! -
Pala BBQ Event to benefit the Boyscouts
Hey Scarbelly, Aaron here from Meat, Inc. We will be there with a ton of ABT's for vending! I think the weather is going to hold out too - should be a nice SoCal weekend in the sun and 72 degrees!- meatinc
- Post #9
- Forum: For New Members
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Down and Dirty chow for the crew! With Q-View!
Thanks for the words! The Stoker box is a really expensive temp monitoring system but it does have some wow factor. I put in two bays because one of the guys on my bbq team has a stoker too but takes it home when we are not at a comp. At a comp we use both stokers and two laptops to let us... -
Down and Dirty chow for the crew! With Q-View!
I basically cooked these corned beef full packers and half packers (they ran out of fulls) similar to brisket - smoked at 180F until IT reached 165 - 170. Then crutched with a splash of apple juice and finished with grate temp @ 275 until IT hit 190 - 195. And the money shots! Reheating the... -
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- meatinc
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- meatinc
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- meatinc
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- meatinc
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