Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 618

Originally Posted by Fire Me Boy!:
Before I brined it.

Just the way the smoke / crust looked it made me think it was done midway.

We all do it our own ways and it's all good!
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Originally Posted by cooper barrett:
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?

just want to add a bit more smoke than I get from straight charcoal briquettes
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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.

Awesomely done! Looks delicious.
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Originally Posted by Baby Lee:
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

I saw that one, it just seems too easy, too not-FMB like, but I may have to try it..
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Originally Posted by GloryDayz:
I saw that one, it just seems too easy, too not-FMB like, but I may have to try it..

You should do it sous vide.

:-)oke:
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National cheese pizza day.

$5 Large cheese from Pizza Hut.

Want pics? :-)
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Originally Posted by RubberSponge:
National cheese pizza day.

$5 Large cheese from Pizza Hut.

Want pics? :-)

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It's Taco Tuesday, you smelly farts. Don't act like you're not going out to inhale tacos and drown in pitchers of margaritas.
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Originally Posted by Fire Me Boy!:
You should do it sous vide.

:-)oke:

The fish would be pissed. :-)
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Trying to figure out this taptalk, dinner was sirloin steak. See if i can post this poverty dinner, you guys are killing it.

Sent from my LGLS775 using Tapatalk
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Originally Posted by Buzz:
Trying to figure out this taptalk, dinner was sirloin steak. See if i can post this poverty dinner, you guys are killing it.

Sent from my LGLS775 using Tapatalk

Why did you cut up the sirloin?
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Originally Posted by Fire Me Boy!:
Why did you cut up the sirloin?

Because this is unsightly.. But you be you... :-)

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Originally Posted by GloryDayz:
Because this is unsightly.. But you be you... :-)

People gonna harass me about skin-up fish, but pieces of meat cut up for 6-year-old is OK.
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Originally Posted by Fire Me Boy!:
Why did you cut up the sirloin?

To mix the medium with the medium rare and the wife likes when I cut the steak for her. Wasn't going for fancy, more of a practice pic.
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