Work has been a little taxing but finally completed a couple large projects and did a little celebration (in truth I was having issues "not" working over the weekend...it seemed odd....).... So the wife suggested some prime tri tips, so she grabbed a 2 pack from Costco for the weekend. I didn't get many progress pics, but it got smoked in the RT 1250 at 180 for an hour to get a hint of smoke. It was seasoned up with Kinders the blend......
Just finished smoking INT 100 and onto the Weber for some searing......
I have gravitated to not using the sear zone on the weber for TTs because they seem to do better with a bit slower sear.....
INT @ 135, time to pull......
So my wife and I had an opportunity to eat at Mariposa Sedona a few weeks back and my wife had their Cubano skirt steak with a chimichurri, and she even tried (my mind blown she did) their scallops which had a mango salsa...... but she added some the mango salsa to her skirt steak and it was like printing money on a Friday night! So she wanted a repeat.......
So bingo reverse sear TT with chimichurri and mango salsa and seared scallops (the boy did these). I will note that the wife used some prickly pear white balsamic that we picked up in Sedona in the chimichurri....... HOLY MOLY!!!!
All I can say is the only better thing about printing money on a Friday night is printing it for a second Friday!! many oh man the layers of flavors!!!!
A full cornucopia of flavors right here!
Since we had two TT's I thought we would be doing steak or freezing one, but the next day the wife and boy brought home some lobster tails that were on sale for another variation........ rather than grill or oven roast the tails, we had some heavy cream that needed to be used so I made up a pan of 1/3 cube of butter and about 1.5 cups of heavy cream, salt and some of the chimichurri herbs and heated it to 150 degrees....then put a skewer lengthwise through the tale to keep it from curling and then poached them to a perfect INT of 150....... IE the Gordon R treatment.....
Here is the result......The TT was just a repeat of the day before smoke and sear......but changed up the presentation a bit..... Oh and just a light sprinkle of coarse sea salt to dress everything.....
Money MONEY and LOTS of MONEY! I can't believe we havn't been poaching our lobster tails until now....the first bite brought me right back to being in Hells Kitchen Vegas and trying GR's Lobster risotto!
Just a final note......... We went out to get some hot subs and a local restaurant earlier this week and both these presentations together were about the same as the three sandwiches, chips, and a drink we got..........
PS, this is now a future rotation in our house!!!!!!
Just finished smoking INT 100 and onto the Weber for some searing......
I have gravitated to not using the sear zone on the weber for TTs because they seem to do better with a bit slower sear.....
INT @ 135, time to pull......
So my wife and I had an opportunity to eat at Mariposa Sedona a few weeks back and my wife had their Cubano skirt steak with a chimichurri, and she even tried (my mind blown she did) their scallops which had a mango salsa...... but she added some the mango salsa to her skirt steak and it was like printing money on a Friday night! So she wanted a repeat.......
So bingo reverse sear TT with chimichurri and mango salsa and seared scallops (the boy did these). I will note that the wife used some prickly pear white balsamic that we picked up in Sedona in the chimichurri....... HOLY MOLY!!!!
All I can say is the only better thing about printing money on a Friday night is printing it for a second Friday!! many oh man the layers of flavors!!!!
A full cornucopia of flavors right here!
Since we had two TT's I thought we would be doing steak or freezing one, but the next day the wife and boy brought home some lobster tails that were on sale for another variation........ rather than grill or oven roast the tails, we had some heavy cream that needed to be used so I made up a pan of 1/3 cube of butter and about 1.5 cups of heavy cream, salt and some of the chimichurri herbs and heated it to 150 degrees....then put a skewer lengthwise through the tale to keep it from curling and then poached them to a perfect INT of 150....... IE the Gordon R treatment.....
Here is the result......The TT was just a repeat of the day before smoke and sear......but changed up the presentation a bit..... Oh and just a light sprinkle of coarse sea salt to dress everything.....
Money MONEY and LOTS of MONEY! I can't believe we havn't been poaching our lobster tails until now....the first bite brought me right back to being in Hells Kitchen Vegas and trying GR's Lobster risotto!
Just a final note......... We went out to get some hot subs and a local restaurant earlier this week and both these presentations together were about the same as the three sandwiches, chips, and a drink we got..........
PS, this is now a future rotation in our house!!!!!!
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