🔥 What's cooking on your SmokeFire?

[abmet]

It’s not fair! You obviously stole that from bon appetite mag. Good grief that’s purdy.

Smoked some avocados on smokeboost made a avocado cream out of it mixed with cilantro onion garlic and water. Topped with some tuna tataki. Grilled some baby bok choy with some rice. Might be my entry for the October challenge..

Looks amazing!

 

[JpsBBQ]

 

[abmet]

Meatball subs.

 

[Dassman5]

Meatball subs.
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Excellent!

 

[JpsBBQ]

Cuz,

why not?

 

[JpsBBQ]

Schwami says: Pulled beef Sammies in my future! Stay tuned.

 

[Bruno]

Schwami says: Pulled beef Sammies in my future! Stay tuned.
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This is something I definitely want to try, keep us updated and let me know the recipe.

 

[Bruno]

F### it, I decided I was having pulled beef today too. I jumped out of bed and grabbed this prime tri-tip, rubbed it with some Worcestershire and seasoned with Oakridge SPOGOS, she’s on at 200.

 

[JpsBBQ]

I think my wife picked up some ciabatta buns or something similar. I’ve been to the Bay Area and you likely have access to some outstanding baked goods to serve the sammies up. Enjoy!

I’ve never used tri tip, but that thing is a beaute Clark! I always just pick up a cheap ole chuck roast. I be added 1.5 sweet onions and one each yellow, red, orange, and green bells and one Serrano deveined and seeded. I’ll just keep and eye on it and may or may not add some liquid when I cover it with foil at @150-165 IT. Finish at 200-205. I like some provolone and maybe some giardiniera for some Chicago style influence.

there’s a bunch of ways to enjoy the deliciousness.

 

[Bruno]

I think my wife picked up some ciabatta buns or something similar. I’ve been to the Bay Area and you likely have access to some outstanding baked goods to serve the sammies up. Enjoy!

I’ve never used tri tip, but that thing is a beaute Clark! I always just pick up a cheap ole chuck roast. I be added 1.5 sweet onions and one each yellow, red, orange, and green bells and one Serrano deveined and seeded. I’ll just keep and eye on it and may or may not add some liquid when I cover it with foil at @150-165 IT. Finish at 200-205. I like some provolone and maybe some giardiniera for some Chicago style influence.

there’s a bunch of ways to enjoy the deliciousness.

I like the idea of Chicago style. I was going to grill that tri-tip but figured I’d follow your lead. I’m actually thinking tacos tonight with that pulled beef.
I love Susie at hey grill hey, how is her beef seasoning?

 

[JpsBBQ]

Starting to really build some color and release some moisture. It’s right at 150IT. I installed a probe and will just foil around it when I’m ready.

I’m gonna let it go another 30 minutes then cover. I don’t think I’m gonna add any moisture as the veggies are also giving up some moisture and will make a great au jus I believe.

 

[JpsBBQ]

All right then. Threw in a couple chopped up banana peppers and foiled at 160 IT. Bumped Smokefire to 300 degrees to speed to the finish for lunch here in the Midwest.

 

[JpsBBQ]

Could have left it on a bit longer but probed at 205. Some was more tender than others and we were hungry. Just basically sliced/chopped it and mixed the veg and juices back in. A little hot giardiniera and provolone on that ciabatta bun. Some store bought potato salad and pea salad. It ate well. Not tough, just not stringy tender.

Ugh, I’m stuffed!

 

[Bruno]

OK brought the tri-tip to 164 and wrapped the pan in foil, brought it up to 205 and pulled it off. Probes tender, letting it rest for an hour.
My goal is shredded beef for tacos. I picked up some fresh pico with jalapeño some guacamole and queso fresco from Mexicana Produce. Pics to follow.

 

[Bruno]

This should be interesting.