Pretty much did this same thing on Saturday! What cut of beef did you go traditional with a skirt?
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Another planked salmon cook. Side of steamed broccoli and some fresh made guacamole. This Salmon from wild Alaskan seafood is phenomenal. I cannot recommend it enough. It’s pricey but worth the price for us midwestern folks that don’t have ready access to this quality of product.
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I have a couple cedar planks that I’m dying to use soon! Looks really good.
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First Tri-Tip On The Pellet Smoker With Garlic Butter Green Beans & Spinach and Ricotta Cheese Gnocchi and Chimichurri
Did a t 170F for 30 mins and 225F for a further 30 minutes till the internal reached 115F rested for 10 minutes whilst reset the grill to 600F and seared it in a cross pattern that totalled 2 minutes each side (4 times in total) whilst coating it in melted butter.
Turned out well but would probably do it closer to 90 seconds next time, as it was closer to medium than medium/rare that I prefer and must learn to cut against the grain. Got it wrong again
Did a t 170F for 30 mins and 225F for a further 30 minutes till the internal reached 115F rested for 10 minutes whilst reset the grill to 600F and seared it in a cross pattern that totalled 2 minutes each side (4 times in total) whilst coating it in melted butter.
Turned out well but would probably do it closer to 90 seconds next time, as it was closer to medium than medium/rare that I prefer and must learn to cut against the grain. Got it wrong again
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Oh yeah you do!!
Looks killer!!
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Put these in last night. Now they are wrapped in half pans and cruising through the stall. This is easy.
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Now, guys, I will be the first to admit that I am not a cook. Just an old guy that likes to start fires and hang food in/above/around the flames. But I was walking through Sam's today to get some type of meat and I passed the pasta counter. I immediately thought of toasted ravioli (I lived in St. Louis for a while) and wondered if that pasta would catch some smoke. Boiled them up, gently cooled, coated with olive oil, and gave them about 45-60 minutes of SmokeBoost. Dusted with a little Parmesan. The light little flavors of the spinach ricotta ravioli just magnified the smoke (they caught a lot). Went well with the fresh cantaloupe. I should have made a little white sauce to drizzle the pasta. Oh, well, I am full and another day is done.
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I love these out of the box type of cooks. BRAVO!
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Question is, what’s in the Yeti?
A wheat beer with Bravo and Columbus hops that I brewed.
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