I’ve made these numerous times and I’ve posted the recipes as well so I’m only posting a few pics of this cook. See Links:
Enchiladas / Sauce:
Started out making the sauce.
Roasting the veggies and cooking the chicken.
Once everything was done I mixed the chicken with some slivered onion and some cheese. I rolled / wrapped up a dozen enchiladas. I covered them with more sauce and some cheese and baked them on the kamado for 25 minutes.
I plated some up with some fresh made Mexican rice, Frijoles’, some radish and a Modelo Negra.
Spent an uneventful time at home watching it rain outside most of the weekend. The one thing we could do was prepare for the Super Bowl. What goes good while watching a football game? Wings & Thangs of course. I’ve made these Honey Sriracha Chicken Wings and Buffalo Chicken Potato Skins before and they turned out great so I made them again and decided to share the pics.
See link for detailed recipe and cooking method: https://www.kamadoguru.com/topic/38718-honey-sriracha-chicken-wings-and-buffalo-chicken-potato-skins/
All I got this time were these plated shots
They were extremely delicious just like the last time.
Thanks for looking.
It’s been a while since I last cooked anything let alone posted a cook. Sorry for that but life is just very busy and hectic for us these days. It’s also been a while since I’ve had Tri Tip and it recently went on sale, so I picked up this 3.79 lb. behemoth.
I took it out of the package and trimmed it up a little.
I them minced some fresh Rosemary from my garden.
I rubbed it down with some Worcestershire sauce, then some fresh ground salt, some fresh ground black pepper, some steak seasoning and finally the minced Rosemary.
I wrapped this up in plastic wrap and let it rest in the fridge for 6 hours. I then made up some Tzatziki with I also let rest in the fridge for 6 hours.
Around 4:00 I started prepping the Redhead for the cook. I started by spreading a layer of red oak chunks in the bottom of the Vortex ring.
Around 5:00 I lit up a chimney of lump and poured it over the oak chunks. I place the Tri Tip off to the side and let it slowly come up to an I.T. of 113 degrees.
I then took it off and loosely tented it with foil. I then opened up the vents and let the Vortex go nuclear! (Here a pic without the flash so you can see it)
I then placed the Tri Tip on the CI grate for 3 minutes per side.
I then brought this in and let it rest for 10 minutes before slicing.
While that was happening I sliced up some veggies.
I then sliced the Tri Tip in half along the seam where the grain chances direction.
I then thinly sliced each half across the grain.
I had purchased some nice Pita bread so I made a Tri Tip Pita sandwich.
Ok folks I'm up against the wall. Tomorrow is our family reunion I had planned to cook - smoke two tri-tips, my butcher let me down... so I guess it will be pork again this year and be up half the night. Anyone have suggestions for beef that is comparable to tri-tip in tast, tenderness and time? Any help would be greatly appreciated.
Spent some time yesterday with just the wife and I making some beef ribs on out stickburner, first time in forever that we have not had to cook for an event, so it was nice to just be able to have some hot dogs for appetizer while waiting on these beef ribs. Hope everyone’s Sunday is enjoyable and relaxing enjoy