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  • Hodge Podge

    Getting a bit of a late start today, but wtf need to get my "fix".
    Will be doing up a tri-tip, filet mignon roast, 2 racks of bb's and some smoked sausage.


    Ribs rubbed & trimmed to fit the Bandera.

    Got this for half price last week during the half price roast sale Got a few other items too.

    Tri-tip on the left, filet mignon roast on the right. Just waiting on the fire and we'll be smokin'

    Results later on this evening or tomorrow morning. Thanks for peekin'!



    sigpic
    New Braunfels Bandera
    New Braunfels Hondo
    4-22.5" Weber Kettles
    1-26" Weber Kettle
    24"X72" Reverse Flow-Made in the U.S.A. by me
    Navy Corpsman-'69-'73 Semper Fi

    https://www.facebook.com/highrollersbbq/

  • #2
    Gotta see the end results on these, Mikey. That fillet is going to be tender.
    sigpic
    Smoke Vault 24

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    • #3
      Looks like a good start Mikey!
      sigpic

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      • #4
        Looking good
        2-22.5'' weber
        1-18'' weber
        1 smokey joe
        22.5'' wsm
        24'' smoke vault
        1-outhouse
        Certified,Smoked Meat Sausage Head
        Smoked meathead #135

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        • #5
          Nice load, sounds delicious.

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          • #6
            Things are coming along nicely. Found these chicken sausages in the freezer while I was rooting around. Got em at a place in South Central @ Ozabe's Sausage Co. The one in the middle is a chicken w/red beans and rice. The others are chicken. Quite tasty. Pulled these out and put the other stuff from Hillshire Farms in. Since these were uncooked, took em to 165.


            sigpic
            New Braunfels Bandera
            New Braunfels Hondo
            4-22.5" Weber Kettles
            1-26" Weber Kettle
            24"X72" Reverse Flow-Made in the U.S.A. by me
            Navy Corpsman-'69-'73 Semper Fi

            https://www.facebook.com/highrollersbbq/

            Comment


            • #7
              Oh Yeah..... Smoking them makes such a difference
              sigpic

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              • #8
                Finished up a bit late last night and decided to slice & cut everything up in the morning. Here we go. Filet mignon roast prior to foiling for the night.


                Baby backs done.

                Baby backs out of the foil this a.m. just before I cut em up.

                Cut up. Pretty meaty ribs I must say.

                Ran the filet mignon through the Rival. Should make some tasty sammies for sure.

                This is the whole width of the tri tip in the Rival. It's definitely up for the task. I love this thing!

                Tri tip after a trip through the Rival

                Filet mignon sliced and ready to be vac packed.

                Same song, 2nd verse for the tri tip.

                I used red oak & cherry on this endeavor and kept temps at 250, give or take a hammer handle. Thanks for lookin' and I had a blast doing this. Hope everyone is having a fanfkntastic week-end.












                sigpic
                New Braunfels Bandera
                New Braunfels Hondo
                4-22.5" Weber Kettles
                1-26" Weber Kettle
                24"X72" Reverse Flow-Made in the U.S.A. by me
                Navy Corpsman-'69-'73 Semper Fi

                https://www.facebook.com/highrollersbbq/

                Comment


                • #9
                  Holy freakin' cave walls Batman!! I have heard about food porn, but this, this is really obscene! Wow, I could go on for days about this smoke. Everything looks fantastic, damn it drooled in the keyboard again. Now the misses will be pissed again. Or, is it still? Oh well, anyway, awesome smoke!

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                  • #10
                    Nice job! Definite for that smoke.
                    Dawn

                    New Braunfels Bandera "Grail"
                    Weber 22.5" Kettle Grill
                    1 Maverick ET-73
                    1 Green Thermapen

                    member #38

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                    • #11
                      Nice Mikey, Give up that sausage address man! those sound yummy... I could brave a trip to South Central for those! Nice smoke!



                      The only one on the block with the super fastest turbo charged



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                      • #12
                        Originally posted by Bbqgoddess View Post
                        Nice Mikey, Give up that sausage address man! those sound yummy... I could brave a trip to South Central for those! Nice smoke!
                        Thanks for the nice comments; much appreciated.
                        Kelly; PM sent.
                        sigpic
                        New Braunfels Bandera
                        New Braunfels Hondo
                        4-22.5" Weber Kettles
                        1-26" Weber Kettle
                        24"X72" Reverse Flow-Made in the U.S.A. by me
                        Navy Corpsman-'69-'73 Semper Fi

                        https://www.facebook.com/highrollersbbq/

                        Comment


                        • #13
                          Can't go wrong with the Cherry and Oak combo, looks great man!

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                          • #14
                            Dont know how I missed this thread but damn, it all looks well yea thats it

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                            • #15
                              Sheesh......missed the finish line also..... OK, sandwhich meat for the week will be Tri-Tip and Filet..... Anyone eating the school lunch? .... Hell Yeah Mikey! .... Top Quality smoke right here on smoked-meat.com............
                              sigpic

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