As my Mom would say…”You must be feeding Pharoah’s army.” Looks like a helluva party…rain or shine.
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Maybe put the skin side down?
Two nice looking tri-tips for a July 4th crowd. Second photo is all that was left.
I smoked them at 225 until they got to 135…wrapped for 2-3 hours before guests arrived. This is not a smoke ring or bark effort. Just a delicious steak-like meat kissed with smoke.
Oh yeah! That looks good. Tri-tip is one of our favorites.
Well that is a huge relief. I know the area well, UCSB alum, current UCSB parent and frequent visitor to Santa Ynez and Paso wineries.Learned to cook Tri-tip in Lompoc. No, I was not incarcerated there.
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Yeah, but the question is “should you have been” ?Learned to cook Tri-tip in Lompoc. No, I was not incarcerated there.
Kidding, just kidding……..
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Probably, after a day trip with my USAF buddies to more than a few wineries. I was not driving but, well, we had a great time which can spell trouble.
My take on Hank Shaw’s sausage stuffed peppers. I prefer a bit more of a meal than an appetizer, so I do a smoked chicken and chorizo stuffed poblano over some homemade adobo and Spanish rice and topped with some chopped avocado, tomato and onion.
I was lazy today and just subbed homemade adobo for store bought enchilada sauce. These are always a fan favorite here.
I've also got some Char Siu marinating for tomorrow that I am looking forward to. Not sure if the RT is the right vessel for it so we will make a game day decision.
I was lazy today and just subbed homemade adobo for store bought enchilada sauce. These are always a fan favorite here.
I've also got some Char Siu marinating for tomorrow that I am looking forward to. Not sure if the RT is the right vessel for it so we will make a game day decision.
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I was born there!Learned to cook Tri-tip in Lompoc. No, I was not incarcerated there.
Your “USAF buddies” just buzzed my house in a diamond formation at about 200’. If they had slowed down, I could have counted the rivets on their F-16Cs.
The Thunderbirds are in town this weekend and we live about a mile off the end of the runway at McChord AFB. They, are having a big air show at the base today and tomorrow. Pretty impressive to see four planes within 10’ of one another at 700 mph!
Those parties in Isla Vista in the early 80's were epic.
Also learned about tri tip from the area. Met my wife in Santa Barbara. She had a business in Santa Maria.
Lots of good memories!! After I graduated we lived right on the beach at Rincon and man what a place.
PS- tri tip at Fred Meyer (Kroger) is 4.99 right now!! Stocked up the freezer with a few and and cooking one up tonight with maybe some chimichurri sauce.
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I haven’t been happy with my past two rib cooks, but I think I overcame that today. St. Louis spares cooked at 250° degrees instead of my normal 225°, spritzed hourly with apple juice, wrapped after 3.5 hours in butter, Red Clay Hot Peach sauce and Red Clay Hot Comb Honey for an hour, then unwrapped for about 15 minutes to let everything set. The salad is 100% from my garden (but for the cheese and dressing), tomatoes, cucumbers, basil, a little Serrano pepper, and chives topped with my homemade Ranch dressing and. Mexican Crema blend and Queso Fresco cheese. Pretty happy with that.
Look awesome.
I have to quit coming to this thread before lunch!
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