Michael Richards
TVWBB Emerald Member
This is what my bbq area looked like last night at this time.
Per Case's order I got the shovel out so I could get cooking today.

While it is still flurrying I think the worst of the snow (that started Saturday night and has yet to stop) is over. I got a tri tip (aka California cut) and on the kettle with some chicken breast and Russet Spuds it went.

Kettle crushing with the diffuser between 260 and 275, I pulled the tri tip I 120.

Pulled the potatoes and turned four of the five into twice baked cheddar pototas.

Lit a chimney of lump and used the vortex upside down. Lid temps got to 500. Got the tri tip over the coals and the potatoes back on around the outside.
Flipped
I pulled it at 129 per Darryl's guidance and let it rest.
I probed it right before I cut it 135, Darryl great advice!


And plated

It was a great meal after all that snow.

Per Case's order I got the shovel out so I could get cooking today.

While it is still flurrying I think the worst of the snow (that started Saturday night and has yet to stop) is over. I got a tri tip (aka California cut) and on the kettle with some chicken breast and Russet Spuds it went.


Kettle crushing with the diffuser between 260 and 275, I pulled the tri tip I 120.

Pulled the potatoes and turned four of the five into twice baked cheddar pototas.

Lit a chimney of lump and used the vortex upside down. Lid temps got to 500. Got the tri tip over the coals and the potatoes back on around the outside.

Flipped

I pulled it at 129 per Darryl's guidance and let it rest.

I probed it right before I cut it 135, Darryl great advice!


And plated

It was a great meal after all that snow.