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Do you split it along the middle, or cook it as one thick piece? I looked, and it seems common to split it along some seen that I'm having difficulty clearly defining. Sorry to hear about the tri tip delay. You'll enjoy it that much more.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Patrick Zwolle: If a Q doesn't get hot clean the metal perforated gasket near the gas regulator most of the time it's dirty from fett and spiderwebs etc...

Not to sound dumb, but what is a rolled flank steak. I thought I had an idea about what it might be until Mike mentioned that it gets done quicker.

Agreed

That looks soooo good. Ghost powder just sounds downright cruel : )

Picked up a flat iron today. Contrary to what I expected, there is no clear place where to separate the meat down the middle. Argghhh.

Great job, enjoy your smoker!

Wow, nice touch with the olives. That looks really good!

I've only seen them around here at Trader Joes or Restaurant Depot. I tried them both low and slow and grilled this weekend. Both were amazing, but I would say preparation depends on what you're in the mood for and how much time you have.

I had no idea. Hope she is doing better.

Those look perfectly done. Great job!

That all looks so good. Are you willing to share what the pork loin was marinated in? Please?

Wow Jim. That tenderloin looks fantastic! So does everything else actually.

Looks fantastic. Never thought to do pizza in a WSM.

Actually, the one with the smoke ring was done on the WSM. For the one on the grill, I cooked it indirectly and had planned on doing a reverse sear. The internal temperature was getting too high, so I was afraid that if I seared it, it would be too done. Good call, I think. So, I guess it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Kenney: Nice looking tri-tip. Now I just have to find where I can find Tri-tips around here. Would realy like to try this sometime...

Really nice. The only juniper that I have ever seen was small brushy bushes that wouldn't produce any logs. I'm going to try to get my hands on some bigger pieces. Maybe online somewhere?

Looks great. Nothing like napping while the meat cooks.

Looks great! I haven't done a whole chicken in a long time.

My friend and I are making paella next Saturday. I hope that mine tastes half as good as yours looks!