So my good friend Robert
tx smoker
and I have had several discussions through the years about the SM grills. I always admired the large one he had and the food that came off of it. Well as you have seen in other threads he recently took up the hobby of pit fabrication. He was nice enough to help me out in fabricating a custom tabletop SM grill. Saw
TNJAKE
thread and knew I needed to get mine up. Have been wanting to show this thing off since it arrived on December 2nd but due to the holidays, work, and an abundance of shit weather I haven't had the time to cook on it like I would have liked.
Here is the beautiful grill.
Unfortunately UPS beat the package up pretty good while they were shipping it and the initial plate was broken off. No worries as I am in the process of getting it back to 100%. Amazing craftsmanship as you can see.
Initial run was a chimney of Kingsford, a hickory split, and a couple pork tenderloins.
The flavor was unreal. I didn't use enough coals and had to lower the grate more than I would have preferred but they came out amazing.
Onto the next cook. I have been saving this tri tip for over a year for a special occasion. This was gifted to me Christmas 2020 from Robert as well.
I wanted to do this classic santa maria style. Probably totally wrong but I mixed up salt, pepper, garlic powder, onion powder, paprika, cayenne, and rosemary and rubbed it down.
Two chimneys of coals this time.
Threw a hickory split on. Nice cold night. But you cant grill without a cold one!
Tri tip on.
Wife doesn't eat a whole lot of red meat. Threw on a couple pieces of salmon for her. One Horseradish mustard crusted and the other was pesto crusted.
So while the meat was cooking I mixed up a concoction of red wine vinegar, garlic and herb infused EVOO, minced garlic, and a dash of dijon mustard. Basted the meat with it every time I flipped. Unfortunately I underestimated once again the amount of coals I would need and didn't much factor into the fact it was 20 degrees outside. Instead of lighting another chimney to sear this beast off I threw it on my gas grill real quick to finish it off.
After about a 15 minute rest.
Threw together an arugula salad compliments of
xray
, added a baked tater, and the tri tip.
The tri tip was out of this world good. The taste of it being slow cooked over hickory was very distinguish. Just amazing. I have plans to build a permanent table to keep this on while it is not in use. Haven't gotten to try the rotisserie yet but that is also in the works. Cant thank my good friend Robert enough for this beauty. It will be getting a ton of use for sure!
tx smoker
and I have had several discussions through the years about the SM grills. I always admired the large one he had and the food that came off of it. Well as you have seen in other threads he recently took up the hobby of pit fabrication. He was nice enough to help me out in fabricating a custom tabletop SM grill. Saw
TNJAKE
thread and knew I needed to get mine up. Have been wanting to show this thing off since it arrived on December 2nd but due to the holidays, work, and an abundance of shit weather I haven't had the time to cook on it like I would have liked.Here is the beautiful grill.
Unfortunately UPS beat the package up pretty good while they were shipping it and the initial plate was broken off. No worries as I am in the process of getting it back to 100%. Amazing craftsmanship as you can see.
Initial run was a chimney of Kingsford, a hickory split, and a couple pork tenderloins.
The flavor was unreal. I didn't use enough coals and had to lower the grate more than I would have preferred but they came out amazing.
Onto the next cook. I have been saving this tri tip for over a year for a special occasion. This was gifted to me Christmas 2020 from Robert as well.
I wanted to do this classic santa maria style. Probably totally wrong but I mixed up salt, pepper, garlic powder, onion powder, paprika, cayenne, and rosemary and rubbed it down.
Two chimneys of coals this time.
Threw a hickory split on. Nice cold night. But you cant grill without a cold one!
Tri tip on.
Wife doesn't eat a whole lot of red meat. Threw on a couple pieces of salmon for her. One Horseradish mustard crusted and the other was pesto crusted.
So while the meat was cooking I mixed up a concoction of red wine vinegar, garlic and herb infused EVOO, minced garlic, and a dash of dijon mustard. Basted the meat with it every time I flipped. Unfortunately I underestimated once again the amount of coals I would need and didn't much factor into the fact it was 20 degrees outside. Instead of lighting another chimney to sear this beast off I threw it on my gas grill real quick to finish it off.
After about a 15 minute rest.
Threw together an arugula salad compliments of
xray
, added a baked tater, and the tri tip.
The tri tip was out of this world good. The taste of it being slow cooked over hickory was very distinguish. Just amazing. I have plans to build a permanent table to keep this on while it is not in use. Haven't gotten to try the rotisserie yet but that is also in the works. Cant thank my good friend Robert enough for this beauty. It will be getting a ton of use for sure!
