TT in Mad Hunky JAB was in the freezer, ready to go Vac Packed for 4 months. Thawed, then to room temp, then SnP and onto the Weber, direct for a sear then indirect to finish. Guests, and wife like well done, so did as instructed...... 165ish with 10 min rest..... Do what I'm told haha..... sides were a bag Caesar with added Olives, Tomatoes, Avacado.... Garlic bread, Mac n Cheese (both from Albertsons). Hit the spot after spending a few hours at a couple local micro breweries. ....
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Tri Tip and stuff for Saturday Night
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Even at 165° it looks Great Scott.
Never had one, but I'll bet those TTs are Awesome!!
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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