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[Waterboy]

We have some of our grandkids overnight tonight so pizza was the cook of the day.

 

[Jim6820]

Was at Costco today and, on a whim, I picked up a “pre-seasoned” tri-tip. Now, I rarely buy pre-seasoned meat, but it looked good and I knew I had a short dinner prep window as my wife had somewhere to go in the early evening.

Fired up the gas grill (still don’t have the Trailblazer at the new house, but it is coming soon) with just the two center burners on low. The tri-tip went on after a 10-minute grill warm-up.

I turned the tri-tip every five minutes, alternating grill grid directions. After 35 minutes, we reached a 125F internal temp and I pulled it for a 30-minute rest. My wife put a couple of small spuds in the oven and prepped a couple of avocados for a simple dinner.

It was pretty tasty if I do say so myself. My spouse agreed.

 

[Buckeye1]

Hey @Buckeye1 , where did you find that perforated foil? That looks handy.

Funny thing is I found them buried in a cabinet. Figured I would use them up. But they really worked well. I’m not sure if they make them anymore.

 

[Jim6820]

Hey @Buckeye1 , where did you find that perforated foil? That looks handy.

There is a similar product still available:

https://www.amazon.com/Heavy-Duty-G...&sprefix=perforated+grill+foil,aps,189&sr=8-3

 

[SmokingHokie]

Scallops (a first) and salmon filets smoked at 225* using BM's Gourmet Blend. Scallops had a nice hint of a smoke favor but we agreed that the mouth feel, while they were perfectly cooked to 125, felt more undercooked. So, the wife seared a few for our second helping as a test and they came out more like we were expecting. All in all, a success on surf and surf night.

 

[epcotisbest]

Sunday morning simple cook. Spam with Ron’s Screaming Pig rub, tenderloin and a few hot dogs to snack on as necessary during the cook.

 

[BNeal]

Well, it's not a smoke, but got up early and surprised momma with breakfast - all cooked outside, so no mess in the kitchen! I think it's going to be a good day for me! ;-)

 

[SmokeOCD]

Sunday morning simple cook. Spam with Ron’s Screaming Pig rub, tenderloin and a few hot dogs to snack on as necessary during the cook.

View attachment 19256

Brilliant! I’m going to have some extra space on the grill today, only 4 racks… SPAM it is!

 

[ringosmoke]

Not on the RT-1250 (away on vacation)... still came out palatable

 

[Greg Jones]

Perfection on a plate. Steak strip cooked sous vide to 110°’ then grilled on an open flame to perfection!

 

[Greg Jones]

Actually those are ribeyes, not strip steaks so my mistake (pardon the pun!)!

 

[DenStinett]

Put some Beef Short Ribs on last night for a LO and Slow for today:

 

[DenStinett]

Put on a few Spatckocked Chickens this afternoon, one for tonight's Supper:

Putting on a Split Brisket tonight, LO and slow for tomorrow, Memorial Day Dinner
Have a safe Holiday everyone

 

[RattleR]

Friday was STL rib day. Today is brisket day and probably BB’s tomorrow. Oh and a freezer failing new one not arriving until Friday. May be a Smokey meat and grilling week. Such is life

 

[RattleR]

Friday was STL rib day. Today is brisket day and probably BB’s tomorrow. Oh and a freezer failing new one not arriving until Friday. May be a Smokey meat and grilling week. Such is life

View attachment 19319

Well Brisket is resting. It went through some drama. Will try to remember to grab a pic

 

[SmokingHokie]

Two racks of babybacks...tender as can be...glazed one with Meat Mitch's Whomp Sauce and the other with Malcom Reed's Vinegar Sauce. Smoke ring for days! Digging BM's Hickory pellets. Lo for 30 mins, then 250 after...wrapped in foil after 2 hrs for another 2 hrs... glazed for 30 mins at the end

 

[Kendallsbbq]

Just put on a 6 lb. brisket flat for the night......And
thanks to all who gave for this country. God Bless America!

 

[Kendallsbbq]

Brisket Turned out great!

 

[DenStinett]

The Split Brisket went on last night at 10pm:

Checked it this AM, to see if it's ready to wrap:

Wrapped in PBP with a Smoked Tallow bath:

Wrapped and back on the Bull until IT and probed tender say they're ready for a few hours nap:

The Point:

The Flat:

 

[Waterboy]

Not ready to cook it yet but found this little gem at Costco today. It’s a nice size for two of us or a small group. The marbling in the point is pretty decent for a choice and $29 for a brisket just looked good to me. Haven’t ever done one this small so it’ll be a learning experience.