May 23, 2008 #21 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY I hate you...we can't find them round here...Nice Job Cappy...
May 23, 2008 #22 OP OP C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach Gary when I flipped it over, they had trimmed almost all of the fat off, so I just kettled it...will do the wsm next time.
Gary when I flipped it over, they had trimmed almost all of the fat off, so I just kettled it...will do the wsm next time.
May 23, 2008 #23 Gary in VA Head Chef Joined Mar 15, 2005 Messages 1,411 Location McGaheysville, Virginia Captain Morgan said: Gary when I flipped it over, they had trimmed almost all of the fat off, so I just kettled it...will do the wsm next time. Click to expand... just run her hot... it would still work... AND... you can add some wood chunks in the bottom to get a little smokey flavor... dang.. now I gonna have to pull a tri out of the freezer... I need beef
Captain Morgan said: Gary when I flipped it over, they had trimmed almost all of the fat off, so I just kettled it...will do the wsm next time. Click to expand... just run her hot... it would still work... AND... you can add some wood chunks in the bottom to get a little smokey flavor... dang.. now I gonna have to pull a tri out of the freezer... I need beef
May 23, 2008 #24 ronbeaux50 Head Chef Joined Nov 11, 2007 Messages 1,559 Location Louisiana I'm still cross-eyed! Love tri tip! Gotta ask for it here three days in advance.