Search results

On Saturday, the wife and I were debating via text about what I was going to cook while she was out grocery shopping. We were going through the various types of fish (none of which interested me) when she sent me a picture of a rolled up pork belly with no caption or message. The butcher...

Assuming that your thermometer isn't broken, that's hilarious. My 14.5 has been a moody, tempermental son of a gun. It's getting better as I cook on it more, but I have a feeling it's always gonna be that way. :rolleyes:

I always enjoy your cooks and your posts!! This is no exception!! Great work!

Great looking grub!!! I'll bet it was a hit at the celebration!!!

Looks like great work as usual from you and Barb!!! Bet the guests left happy and stuffed!! Does the rain mean a possible end to the charcoal restriction?

I agree with all of the great tips you’ve gotten. I’m a little surprised that you’re not getting a little more life out of your coals. When I fill my 18” with a full almost to overflowing load, and a full water bowl, I can go 13 hours plus a bit if necessary without refueling. That’s when I’ve...

So, I have a friend who just did a brisket with her sous vide. She did the bath first, then the smoke, then she put it on the grill to crisp up the bark. The outcome pictures looked awesome.

Glad that you're safe from the fires. That is some majorly impressive cooking, sir. It all came out soooo beautifully! Did you feed the entire county? :p

Yes sir, I think y'all are the ones who really got me curious about tri tip about a year or so ago now. I've only used olive once and it was sooo good. Used it on chicken...afterwards, I remember thinking that it would be great for the lighter foods. But I would've thought that it wouldn't be...

You're welcome!! Since it was an experiment, I really wanted to be descriptive so that I could look back on it. If you haven't done one, go get one and cook it! You won't regret it!

A friend of mine is from California. We got talking about making good food a while back and got talking about Tri Tip. I explained that I've found it at our local grocery store and that I really enjoy it. We talked process, ingredients, all of the usual. As we were talking, he kept extolling the...

Nice work!!! Welcome to the forum!

Nice looking bird!!!

I'd definitely eat up some of that!!! Looks delicious!!

Yep! I've hit a stall there a couple of times. One time it was actually the second stall of that cook. Blew my mind.

I got a 4 lbs. Boston Butt a while ago. I was really surprised that it took me nearly as long to cook it as it did the 10 pounders I usually do. (It took 10 hours.) I might have just had bad luck though. It still tasted good.

So, it's a brisket substitute with Tri Tip. I think we should call it a Trisket!!! Thanks for entertaining my confused mind. I've never seen that way of cooking a tri tip before. I always learn good stuff from you! Thanks!!!

That's some great looking pizza!!! I'd love to have one of those!! Nice work!

I am genuinely curious as to why you would cook a tri tip this way. Obviously, you've done it before and you liked it. So, I'm curious about a bunch of things: 1) Was there a fat cap on it? 2) Was it dry? 3) How's the flavor and texture affected?

I love it!!! Thanks for taking one for the team, y'all!!!