Recent content by Chris Sherman

Sorry for the very late reply, Tommy. Basically, flip when your temp hits the half way point of where you want the steaks when you pull it off the smoker before the sear. Again, this step is not critical and the effects may not even be noticeable. Yes, allow for a rise of 10-20 degrees during...

Thank you all for your kind comments! :) I'll try to up my activity, as I miss this place. One thing I've learned is it doesn't take much wood to get great smoke flavor and ring. This was a lonnnng cook, and only used 2 fist sized chunks. Exhausted an entire, full 18.5 ring of charcoal...not a...

Hi all. Been Qing a bunch, but it's been awhile since I've posted. This one was so nice I had to share. Asked my butcher for an 8-10 pound chuck..."11.7 ok?"...Yep. No trimming necessary, just wet with fresh lemon juice. Then covered with Bovine Bold, and rested in the fridge until the...

Worked just swell for me. :wsm:

Never had it, but I'd try yours! Looks really good Tony!! :)

Sorry, some of the pics came out kind of blurry. 9.5lb Picnic. No trim, skin intact. Injected with Harry Soo's injection found here: http://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/2/ Tiger for the hot sauce. Reserved the remainder for the foiling liquid. Rubbed with a...

That's an aggressive trim. I like to leave a little more fat on mine. I've also cooked them totally untrimmed with good results...trimming post-cook if necessary. Tri-tip fat can absorb some great flavor. ;)

Even though I have an entry in, I gotta vote for Mildo. First and foremost, obtaining tri-tip in Czechoslovakia cannot have been an easy feat. Then the prep and sides...outstanding!

Oak Smoked Tri-Tip Looks really good Mike!!! I was just about to put this in the photo gallery when I thought, "wonder what Steve picked for the Throwdown?" Glad I did. :-) Saturday night I started out with a ~4lb Choice Tri-tip from my local Albertsons ($2.99 lb until Tues night in my area)...

http://amazon.com/o/ASIN/B000GEBYQ4?tag=adapas02-20

Thanks all! :) Yeah, kinda took a "smoke break" while we had some work and painting done to the house. ;)

Sorry, I didn't take any pics of the process, but I'll do my best to describe it. The rub: 1/8 cup Kosher Salt 1/8 cup Dark Brown Sugar 1/8 cup paprika 1 tbsp freshly ground pepper pinch of cayenne 1/2 tsp dried mustard For more heat, you can up the cayenne and / or mustard. ~5lb. bird...

Thanks Ron! Zactly what I needed. :)

Hey Ron, thanks for the post. When you get a chance, can you provide a shot of the inside of the door with the catch mechanism? Thanks. :)

Nice station and yard! Maybe something like these for the feet of the WSM? http://www.amazon.com/exec/obidos/ASIN/B002IDWWPS/thevirtualweberb Of course, I wouldn't use these exact ones because they're too expensive with shipping. Also they may raise it up too much for clearance, but an idea...