Speaking of Santa Maria's...

[SmokinVOLfan]

That is incredible! Awesome rig and some perfect cooks to break it in!

Appreciate it Jed. Awesome rig for sure!

 

[tx smoker]

TNJAKE TNJAKE , it's your turn, bring it on...

I'm on the way to ship the grill to TNJAKE in a minute. He should have it before the end of the week. Game on boys!!

On a different note, please send me a PM with your address. Got a little trinket to send your way

Robert

 

[SmokinVOLfan]

First John, let me say just how fantastic those pork tenderloins look, absolutely perfect. And that tri-tip, well I've never had it or seen it around me, but that looks phenomenal as well. Keep on enjoying that grill, it looks very nice and what a great friend to have in Robert. Everyone needs a friend like that...

TNJAKE , it's your turn, bring it on...

Thanks Charles! Robert is a great friend for sure. The grill is truly a work of art.

 

[SmokinVOLfan]

That will be good! Cornish hens are good on a rotisserie also, and don't take long. Doing a couple on rotisserie in air fryer tonight but would taste better off your Santa Maria

Ryan

Cornish hens sound great. Might even throw some chex mix or peach dump cake on there!

 

[xray]

Wonderful looking meal there John and what a great way to break in a SM style Armstrong Pit! That's a great looking grill and a testament of Robert's skills. It should serve you well for many years!

 

[TNJAKE]

Food looks awesome John. I'd bang that tri tip hard! Robert asked me if I wanted an orange them on mine. I said hell no I ain't a damn vols fan lol. You got me excited for my first cook later this week......Santa Maria brothers for life!

 

[912smoker]

Wow 2 pieces of art there John.
Great SM and great TT !

Keith

 

[yankee2bbq]

tx smoker — the most interesting man in the world!

I wonder if he is handsome like me:

 

[SmokinAl]

Nice looking rig!
And that Tri tip looks delicious!
Al

 

[SmokinVOLfan]

Wonderful looking meal there John and what a great way to break in a SM style Armstrong Pit! That's a great looking grill and a testament of Robert's skills. It should serve you well for many years!

Thanks Joe. Yeah the Armstrong pits are a force to be reckoned with. And that arugula salad is the shiznit. I haven't done it in awhile but adds a different flavor profile than your regular old salad. Nice change. Appreciate the recipe.

 

[SmokinVOLfan]

Food looks awesome John. I'd bang that tri tip hard! Robert asked me if I wanted an orange them on mine. I said hell no I ain't a damn vols fan lol. You got me excited for my first cook later this week......Santa Maria brothers for life!

Brothers for life!

 

[SmokinVOLfan]

Wow 2 pieces of art there John.
Great SM and great TT !

Keith

Thanks Keith! I appreciate the kind words!

 

[SmokinVOLfan]

tx smoker — the most interesting man in the world!

I wonder if he is handsome like me:
View attachment 521725

 

[SmokinVOLfan]

Nice looking rig!
And that Tri tip looks delicious!
Al

Thanks Al! We rarely if ever see tri tip's up here so I had to save that one for an extra special occasion.

 

[HalfSmoked]

Nice looking rig thanks to Robert and just had to get that great cook in ahead of Jake giving him something to work for.

Warren

 

[texomakid]

That TT is MONEY! Love the SM set up too.
tx smoker is a man of many skills. Nice work Robert.

 

[civilsmoker]

That's a pretty sweet unit for sure! The cooks excellent!!!! Although you now have a problem.....Once you get the taste of open flame cooking its very difficult to go back to anything else.....

Here is a trick for steaks.... Put a bed of coal, just need 1 full basket, fully engaged, then split up a couple of cherry logs into 1 to 2 inch splits, spread them over the lite coals in a single level line and once the are burning clean, hot and high lower the steaks into the flames and let the flames sear them. Be sure to flip them often till they get a nice color (not black or burnt, ie just till the fat edges start to char), then lift them up so the flames are just under but not touching to finish to temp....you will need to add some more splits but do the 1-2 inch ones so they flame up quick. Its crazy how much flavor can be infused in such a short time!

 

[Brokenhandle]

That's a pretty sweet unit for sure! The cooks excellent!!!! Although you now have a problem.....Once you get the taste of open flame cooking its very difficult to go back to anything else.....

Here is a trick for steaks.... Put a bed of coal, just need 1 full basket, fully engaged, then split up a couple of cherry logs into 1 to 2 inch splits, spread them over the lite coals in a single level line and once the are burning clean, hot and high lower the steaks into the flames and let the flames sear them. Be sure to flip them often till they get a nice color (not black or burnt, ie just till the fat edges start to char), then lift them up so the flames are just under but not touching to finish to temp....you will need to add some more splits but do the 1-2 inch ones so they flame up quick. Its crazy how much flavor can be infused in such a short time!

And once you have that mastered come back and he'll teach ya how to take some awesome fire pics!
This was off the 360 rotisserie last night...just imagine them spinning on your santa maria!

Ryan

 

[SmokinVOLfan]

Nice looking rig thanks to Robert and just had to get that great cook in ahead of Jake giving him something to work for.

Warren

Thanks Warren! Jake, I am sure will put me to shame.

 

[SmokinVOLfan]

That TT is MONEY! Love the SM set up too.
tx smoker is a man of many skills. Nice work Robert.

Appreciate it! I am still in awe that Robert hasn't been welding his whole life! Wish I had the skills to just pick it up and build something this awesome!