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Discussion in 'General Discussion' started by roadhawg, Dec 15, 2013.
That's a nice collection of smokers in your outdoor kitchen Roadhawg. The Tri-tip looks good too. I wish I had a area like that.
THANKS Stan, many gatherings and good eats back there.
Oh, shucks I was hoping for a narrative . . .
Looks good though . . .
Sorry, just been busy. Set this area up after I bought house in 08. Had CG offset since Dec 05. Lot of cooks, got BGE in Feb 11, wife almost choked me. Neighbor gave me the Weber, in May 12, lucky me he never used it. Built UDS in Sept 13 and got MC pr60 the day before thanksgiving(not pictured), it's in my pics page. Tri-tips, one rubbed with garlic powder and black pepper, other Adams brisket rub. Then both marinated over night in soy sauce, doesn't take much. Seared both sides and cooked indirect at 300 till 140 it. Foiled pan and rest until eating time, about 30. I poured left over marinade onto meat while cooking.