Last night there wasn't any wind and I broke out my toy grill. there was no wind to take the heat away (not normal here) and my coals were hot as the surface of the sun. Forgot to grab a picture of the finished product, but godDAMN it was good.
Tonight's pregame meal wife cooked up some eggs and crispy bacon (there is no other way. I will die on this hill). I made the pancakes and coffee. I needed the pancakes like a hole in the head, but they really hit the spot.
Originally Posted by Easy 6:
Spaghetti and meatballs plus garlic bread from a local joint that can still speak Italian fluently... their red sauce and sausage are the BEST
There was this place in STL that I can't remember the name of anymore, on The Hill, and almost no one that worked there spoke English. You could hear the cooks in the kitchen arguing in Italian all night. Best veal scallopini I've ever eaten. [Reply]
I have a whole Tri-Tip that I'm going to smoke a little later. I've never done it before, but I'm told it's delicious, we shall see.
Interestingly, I was watching some videos looking for ideas and one dude used Worcestershire Sauce as a binder instead of the usual binders, so I'm giving it a try.. [Reply]
Originally Posted by Megatron96:
There was this place in STL that I can't remember the name of anymore, on The Hill, and almost no one that worked there spoke English. You could hear the cooks in the kitchen arguing in Italian all night. Best veal scallopini I've ever eaten.
The Hill is the holy grail for legit Italian/Sicilian culture around here, and this local joint I love sources all of their top ingredients from there [Reply]
Originally Posted by GloryDayz:
I have a whole Tri-Tip that I'm going to smoke a little later. I've never done it before, but I'm told it's delicious, we shall see.
Interestingly, I was watching some videos looking for ideas and one dude used Worcestershire Sauce as a binder instead of the usual binders, so I'm giving it a try..
And here we go... The plan is to take it to 130 internal, wrap it while the grill comes up to searing temp/mode, then sear it for one minute on each side. We shall see...
OK, it's more than a do over, this was awesome... Sorry the Pic is from when I was putting it away.. Internal when I was cutting it was 141.. Perfect... [Reply]
Had tacos at the highest rated place on Google in New York. Pretty average. New York must have the crap Mexican food. A stall near where I live in the UK does miles better tacos.
Originally Posted by KCUnited:
Reverse sear that bad boy next time, when its within 5-10 degrees of your final temp
I like tri tip hot and fast over direct flame though
I did... I pulled it at 130 (132 actually) brought the pellet smoker up to "flame" mode, opened the grate (slide actually) and seared both sides for about 90 seconds. It got a really nice char on the outside, and the fatty side really charred (flamed-up)..
God it was good... Best Tri-Tip I've ever had. But I'll add a little time to the sear if you think it needs more. [Reply]
