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Author Topic: New Member and owner  (Read 9644 times)

SuperDave

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Re: New Member and owner
« Reply #15 on: July 20, 2015, 01:28:23 PM »
Welcome, Bob!

Isaac, Dodgers Suck!  LOL!


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Model 4, Harrisville, Utah

BBQ4YO

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Re: New Member and owner
« Reply #16 on: July 20, 2015, 10:15:50 PM »
Dodgers 6 Time world Champions...................I'm glad we run those Giants AAA team out of town...........our air quality is much better now!
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Isaac from Fresno CA
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BobM

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Re: New Member and owner
« Reply #17 on: July 30, 2015, 02:40:16 PM »
Last Night I did a USDA Prime Tri Tip and Some Potatoes and squash.  I did the tri tip for about 2 hrs at 220 then seared on a hot BBQ for about 8 minutes.  It was so good:
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-Bob from Huntington Beach CA
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DivotMaker

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Re: New Member and owner
« Reply #18 on: July 30, 2015, 07:00:23 PM »
Loves me some tri-tips, Bob!  Hope you used oak smoke! ;)
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Tony from NW Arkansas
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elkins20

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Re: New Member and owner
« Reply #19 on: July 31, 2015, 12:40:55 AM »
Hey Bob that tri tip looks really good. What was the IT when you removed it from the smoker?
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Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

BobM

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Re: New Member and owner
« Reply #20 on: July 31, 2015, 04:51:06 PM »
The Information Technology, I mean Internal Temp was just under 150 degrees.  I do wish I took it out closer to 140 since I seared it for 8 minutes just to have a little more pink.  BTW, this was so good and no salt was used, didn't inject it with anything either.  Just covered it with Spanish Olive Oil, 18 year old balsamic vinegar and this salt free seasoning http://www.savoryspiceshop.com/blends/mtevans.html for a couple of days. Today, I sliced it to make great sandwiches:
« Last Edit: July 31, 2015, 04:57:00 PM by BobM »
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-Bob from Huntington Beach CA
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 Taking BBQ to the next level, also own the big Weber Summit

BobM

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Re: New Member and owner
« Reply #21 on: July 31, 2015, 04:52:28 PM »
Quote from: DivotMaker on July 30, 2015, 07:00:23 PM
Loves me some tri-tips, Bob!  Hope you used oak smoke! ;)
Hickory:>)  Maybe white oak next time
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-Bob from Huntington Beach CA
 Smokin-It model #1
 Taking BBQ to the next level, also own the big Weber Summit

elkins20

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Re: New Member and owner
« Reply #22 on: July 31, 2015, 07:29:29 PM »
Looks really good sliced, and bet those sandwiches was out of this world.
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Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

DivotMaker

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Re: New Member and owner
« Reply #23 on: July 31, 2015, 10:30:02 PM »
Quote from: BobM on July 31, 2015, 04:52:28 PM
Quote from: DivotMaker on July 30, 2015, 07:00:23 PM
Loves me some tri-tips, Bob!  Hope you used oak smoke! ;)
Hickory:>)  Maybe white oak next time

Oh yeah!  Hickory is what I grew up with, so it's always my favorite, but oak on tri-tips is Santa Maria-style, all the way!  I'm a real fan of oak on beef!
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Tony from NW Arkansas
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Smokin-It Model 1, 2D conversion, and 3D
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Wife, Son and One REALLY Big Dog!
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