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Everything posted by Cgriller64

  1. Thanks everyone. I have to admit for my first attempt I was quite pleased with the result. The family loved it. Each bite had that crunchy goodness of bark followed with a subtle smokiness and a moist tender center. The sauce complimented it real well. It has been pretty warm here so it was nice to control most of the cook via the smart phone inside the house.
  2. Been wanting to try this cook for some time. Finally got around to it this weekend. Got 5-6 lb roast Deboned, trimmed fat, cubed, and seasoned with all purpose rub. Put in fridge over night. Turned on the Davy Crockett from the comfort of my easy chair. Let them smoke at 175 for about about an hour then cranked up the grill to 225. In the meantime made the sauce for use later. After 2 hours pulled them off the grill. Placed in casserole dish coated with some goodies and wrapped in foil. Placed back on the grill pumped up to 250 for about 1 1/2 hour. Removed foil. Coated in the habanero mango sauce. Back on the grill for another 1 1/2 hours. Planned on letting it rest but couldn't resist cutting into one and taking a bite. All I can say is . Letting them rest before dinner was the hardest thing I did all day. Thanks for taking a peek
  3. I would argue that it is in all our best interest to taste good TriTip vs taste like good TriTip.
  4. And I thought the best part of living in CA was that I live here. Of course those TriTips do rank up there too.
  5. That is outstanding my friend. Perfectly cooked and presented.
  6. 18" you say? Sounds like a fish story to me. Isn't that board 6"x6"
  7. Very nice. You may want to try pancetta instead of procuitto next time. But it looks good as is to me.
  8. I fell for this post hook line and sinker.
  9. Nice job. The tuna looks perfectly done. Seared Ahi is delicious. We love calamari grilled or fried. I actually prefer the tentacles to the tubes.
  10. Now you've done it. You'll never buy a store bought rotisserie chicken again.
  11. Thanks Ckreef. I'm really liking this little guy. It did better than I expected on the high heat sear but still can't compare to the Kamado.
  12. Burgers for dad on Father's Day sounds perfect. I'm betting most of our first cooks was grilling burgers with our dads.
  13. Thanks TKOBBQ. Couldn't go wrong with steak.
  14. Here's a couple of pics of my Fathers Day dinner cooked on the Davy Crockett. The tomahawk steak reversed seared. Put some smoke on cowboy beans seasoned up the cowboy steak low and slow until IT of 125 seared on high heat until IT of 135 dinner is ready thanks for taking a peek
  15. CC is right. You have a keeper. Happy Fathers Day to all you dads.
  16. Corned Beef Hash, applewood bacon, and over Easy eggs for breakfast. Chicken wings for lunch. Trying a new method. Tomahawk steak and cowboy beans served with Mac salad and coleslaw for dinner.
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