look, its simple, whether or not some mods don't have access, all posters are put in member groups. with limits until a certain post count. there must be two or three subgroups with in the starter member group that determines a posters ability. just post forty more comments randomly throughout the board and see what happens.
there are two new 'starters' on the board i noticed with over 300 posts and they have most privileges. if it does not change, then someone intentionally restricted your account :-) [Reply]
Originally Posted by GloryDayz:
I'm going to ask FMB to get off his ass and figure out a way for us to make them (not in his meat Jacuzzi thing {I don't have one]). What to aske the butcher for, then what to do on the grill. I could Bing it, but I'm sure he'd prefer to use "CP" to the wife as his excuse for perfecting it this week..
Must've put this on your dream board, Ballistic Dude puts out a video today that should prove somewhat helpful
Bullet Points -
Beef short rib from the butcher, preferably 4 rib sections, 3 rib sections acceptable.
Remove membrane
Soy sauce glaze
Kosmos 'Cow Cover' Rub
Water bottom smoker
250 degree environment with hickory hardwood
no foil
low 200 degree internal temp, after 5 hour smoke [time more important than temp]
10 minute rest [Reply]
Ok Kids, it's tri tip roast and garden harvest meal time:
Take your tri tip roast. Rub with olive oil. Drip on several drops of a good jerk seasoning sauce, and rub in with the olive oil. Sprinkle on garlic powder, salt, and pepper. Let it come to room temp, then throw it over hot coals with one small piece of oak. Use a thermometer to bring it to 130 degrees in the thickest part. Pull it and let it rest for 10 minutes.
Slice against the grain in 1/4 inch slices. You will have everything from medium rare to medium well on the thin end.
Served with baked acorn squash from my garden with butter/brown sugar, sliced maters and orange sweet peppers lightly salted, also from my garden. Had to buy the broccoli and steamed it. It was a superb Labor Day meal.
That looks quite tasty. Tri-tip is something I need to check out at Sams as my grocery stores (Kroger, Marsh, and Wally's) don't carry it. When I have cooked it, I smoked and then seared it.
Interesting that you say 1 piece of oak. Are you trying to give it a hint of oak funkyness?
Originally Posted by tooge:
Ok Kids, it's tri tip roast and garden harvest meal time:
Take your tri tip roast. Rub with olive oil. Drip on several drops of a good jerk seasoning sauce, and rub in with the olive oil. Sprinkle on garlic powder, salt, and pepper. Let it come to room temp, then throw it over hot coals with one small piece of oak. Use a thermometer to bring it to 130 degrees in the thickest part. Pull it and let it rest for 10 minutes.
Slice against the grain in 1/4 inch slices. You will have everything from medium rare to medium well on the thin end.
Served with baked acorn squash from my garden with butter/brown sugar, sliced maters and orange sweet peppers lightly salted, also from my garden. Had to buy the broccoli and steamed it. It was a superb Labor Day meal.
