I’m doing a 2.78lb tri tip! Almost Santa Maria style, lol. IE style Pink salt, pepper, paprika, a pinch of celery seed and a pinch of turmeric for the rub. Several garlic cloves shoved into slits. On chunk Mesquite. Trying to hold smoker tank at 250ish
Not smoking anything, but mocking up my Santa Maria style grill. Just the burn box, hopefully more by the end of the week.
There really is nothing better than a trip tip done in true Santa Maria style over coastal red oak. It cannot be beat! Sent from my LM-G710VM using Tapatalk
Strange. It’s sunny and warm. There’s clouds off to the east a ways. I swear I’m getting a very light sprinkle?
Hand rub season ... salt , pepper, garlic salt "knock the horns off " ion two sides over searing hot oak, sous Vida to 140* or..... cook it on high level above the oak coals to about 130* Then wrap it in foil and stash it in a small dry ice chest for about 20 min..... VERY Important learn the proper way to cut it (you tube)
Yes there was light rain right around the March air reserve base/Moreno Valley...Plus Daryl of 96.7 kcal fm said light rain over certian parts of the IE / Mountain areas. Our smoker is fired up too right now with filet mignon steak with carne asada seasoning cut up for soft tacos for tonight.
Does yesterday count? Smoked s prime rib. Course sea salt, black pepper and rosemary. Low and slow to start, than cranked up to get internal temp to 130*. Pulled off and rest for an hour wrapped.
Easter consisted of tri tip and ribs. .99 lb. for the bones and $2.99 lb for the tri tip. We usually do prime rib but hey, a sale is a sale.
Easter Tri Tips, chickens, and a few potato’s on the smoker. Good dinner, and some leftover proteins for a few days.
Salmon and a couple of chicken breasts. The salmon barely fits on the pan! Chicken is going to need finished on the grill because I’m trying to keep the smoker around 160 for the fish and I’m getting hungry lol.
Did a Tri tip last night. 225 smoke until internal temp of 135. Reverse sear on grill. Sent from my iPhone using Tapatalk
Never really thought eating “potbelly” pig. Always thought it was a more of a pet. Now if it was lechon wouldn't have thought about it. Looks good, post a finish pic.
Yesterday. While I didn’t take any pics of what I was smoking, I took some pics of what went over our house while I was smoking it.
Yesterday a group of DC3's left for a nostalgic trip from all over to Normandy to relive D Day. My friend has a DC3/C47a that he keeps out of Chino airport. Very possible this is him. www.daksovernormandy.com