Bob Correll
R.I.P. 3/31/2022
My idea was to use store bought, pre-cooked meatballs, but with none at hand I went with plan B.
as in andouille sausage.
Oakridge Santa Maria rub is not so eye appealing, but it's great on most anything.
Two baskets, one lit, one in reserve, both with a mix of K-Comp and lump.
Sugar maple for smoke.
While that's cooking, here's our new deck table & chair set.
The old set is about 18 years old, and wouldn't wear out.
Son and his future bride are going to take the old one.
My mini garden is doing well with tomatoes, squash, and peppers.
After about 2 hours of indirect smoke the other basket was fired up for the finish and sear.
Pulled at 135 internal, rested, and sliced.
Plated (let's call the green stuff a salad please)
Review:
The tri tip was very good, smoky and moist.
The baconion balls were good but...
I had sprinkled them with Weber Steak & Chop seasoning, making them a bit salty.
Using meatballs, and a dose of bbq sauce at the finish is my plan for next time.
Have a great week everyone!
as in andouille sausage.
Oakridge Santa Maria rub is not so eye appealing, but it's great on most anything.
Two baskets, one lit, one in reserve, both with a mix of K-Comp and lump.
Sugar maple for smoke.
While that's cooking, here's our new deck table & chair set.
The old set is about 18 years old, and wouldn't wear out.
Son and his future bride are going to take the old one.
My mini garden is doing well with tomatoes, squash, and peppers.
After about 2 hours of indirect smoke the other basket was fired up for the finish and sear.
Pulled at 135 internal, rested, and sliced.
Plated (let's call the green stuff a salad please)
Review:
The tri tip was very good, smoky and moist.
The baconion balls were good but...
I had sprinkled them with Weber Steak & Chop seasoning, making them a bit salty.
Using meatballs, and a dose of bbq sauce at the finish is my plan for next time.
Have a great week everyone!
And the onion "cups?" Really like that TT!
