I have not cooked a tritip in a while so this trip to the cabin it was on the menu. I bagged it with Tatonka Dust and it sat in a 140° bath for 8 hours. I lit some Cowboy charcoal and used the Vortex to finish the deal. I also grilled some asparagus spears. I baked some sweet tater fries and heated some dinner rolls. Overall it was a great dinner.
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Looks Mighty Tasty, AJ !!
Awesome Plate!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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fine chow right there!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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