cooleybird
Well-known member
- Messages
- 64
I was too hungry for more/better pics, but first are burgers after an hour at 180°, then I rested them while I got to 700°, 2 minutes per side, and straight to the finished product, with American, MLTO.
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Jim,Just put a Tri-Tip on the Trailblazer for tonite’s dinner. It is our 60th wedding anniversary today but the family is celebrating it with us on Sunday so dinner-for-two was needed tonite. We like Tri-Tip, so it was an easy choice. Got it on at 200F and expect about a 2-hour cook plus a significant rest time.
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Thanks, @SmokeZilla, but I’m not sure either of us want another 60 years. At our age, we’ll settle for a max of about 20. Neither of us actually invented fire, but we were there when it happened.Jim,
Congrats on your anniversary. Wishing you guys another 60 years of bliss.
It's just the two of us as well. I cut into serving size, vacuum seal and then freeze.I’ve considered pastrami but they’re only 2 of us and we can only so many Reuben’s. So what do you do, eat it for a week or freeze some? Looks great by the way.
Do you by chance have a meat slicer/slice it before freezing ? I would guess that most meats would dry out when sliced/froze. OTOH, maybe not.It's just the two of us as well. I cut into serving size, vacuum seal and then freeze.
And, the problem with that would be…? I like thick-sliced bacon.But, having to hand slice bacon means the slices will be thicker............
Well.......and that's just itAnd, the problem with that would be…? I like thick-sliced bacon.
Please share the detail on making one of those @BNeal