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Found 3 results

  1. Yesterday my son and I were hanging out together and the subject of "what's for dinner, Dad?" came up. Little hombre is always hongry. Freshmen in college, hits the gym in between classes. Lean, mean, studying machine. I'd had some chops marinating since morning. Informed him of such and he asked what I was waiting on. The order to fire 'em up was given. I was also planning on cooking some other stuff at the same time for future meals, too....as I'm working this upcoming weekend. Figured I'd do wings on this 'un and also sear some chops and tenderloin while doing the sides on the other little Weber. Little Weber accommodated my skillet packed full of carrots, onions and potatoes. Was gonna add some Brussels later, too. Course ground pepper & Plowboys did a good job of seasoning the root vegetables. Well......at some point during the cooking my boy got a phone call that altered his plans. He's out of class this week and some buddies are in town.....so he had to scramble. I scaled back the cook but did go ahead with a pair of chops. Haven't done them in a long while for some reason. Seasoned them with Dizzy Pig's Red Eye Express. Vortex did it's job.....even better now that the coals had burned down significantly since I skipped the wing cook. I love carrots cooked this way.....in case you can't tell, lol. Leftover chop was saved in the fridge....... Teenage T-Rex skeert me this morning as I was tinkering with the coffee maker.....trying to conjure up some decent java. Evidently I was grinding the beans when he ninja'd up into the kitchen, "So, Dad, what's for breakfast". Once I settled down from the scare, lol, I put together his leftover chop, some hash browns, scrambled eggs & cheese and a pair of biscuits. He said that'd hold him for a while.
  2. Today's local weather is sub par for grilling. Good thing I'm not grilling.........I'm kamado smoking in fairly weatherproof fashion. The Big Joe's cart rolls with supreme ease and I scooted it up close to the door. The JoeBlow was used with zero trouble and lit the lump quickly while I stood beneath the overhang and stayed dry. It was pouring down rain at the time. As soon as the grill was lit and coming up to temp the rain stopped, of course. Oh well, I'm ready when the next band comes through. Looks like it's going to be this way all day.....perhaps all week. So nice to be able to peek out the door and make any needed adjustments. So.....what am a smoking ? St. Lois cut spares. I'd let the Dizzy Pig Pineapple Head base rub set up and glaze over and then hit it with my old standard, Cimarron Doc's. Huge chunks of lump enhanced with Bosco's peach wood.
  3. Giving my first authentic, genuine, real-deal tri-tip a shot. I found it in the most unlikely of places: in one of the smallest un-remodeled Krogers still in existence in my area. I asked the butcher if he had heard of tri-tip and I was amazed at the response, something along the lines of "I am originally from California and I know exactly what you are talking about, how many do you need? We have over 50lbs of it here at the store." I decided to get one for now and one for later. Tonight's tri-tip weighs in at just over 3lbs. I was in the right place at the right time as I had called a much larger Kroger and they said they would need to special-order it, and of course they never called me back. I decided to prepare it just as John Setzler did in the "Kamado Joe Tri Tip with Whiskey Reduction" video. I trimmed off the excess fat and seasoned with garlic powder and Dizzy Pig's Raising the Steaks rub. I set the D&C system up on my ClassicJoe as John did in the video and I will be searing it in just a few minutes...the whiskey reduction is simmering. Stay tuned...more to come
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