tenspeed
Executive Chef
Back to the reality of winter weather after a week on a tropical beach (and non-stop food and rum drinks). Chicken and asparagus stir fry, served over jasmine rice. Rum drinks are more fun, though.
I'm feeling "almost" guilty for enjoying my brand new barbecue this mild California evening here. What a honey it is, with a 12,800 BTU searing burner on the side wing, although I didn't use it tonight.
My first cook was...wait for it...Tri Tip. No surprise there, but the tail of the triangle always gets well done so my silicone bands came to the rescue for an experiment, and we ended up with a more consistently rare piece of meat, with the aid of the ThermoWorks probe thermometer set to 125 degrees. It has 4 burners, so I did it indirect only using the two outside burners, the right with a wood chip smoke box. Wow, that worked well, and I'll do it again.
So, are you going to tell us what grill you got? Enquiring minds want to know.
CD
I'm feeling "almost" guilty for enjoying my brand new barbecue this mild California evening here. What a honey it is, with a 12,800 BTU searing burner on the side wing, although I didn't use it tonight.
My first cook was...wait for it...Tri Tip. No surprise there, but the tail of the triangle always gets well done so my silicone bands came to the rescue for an experiment, and we ended up with a more consistently rare piece of meat, with the aid of the ThermoWorks probe thermometer set to 125 degrees. It has 4 burners, so I did it indirect only using the two outside burners, the right with a wood chip smoke box. Wow, that worked well, and I'll do it again.
Kgirl.. I love that little V smoker box I've had for a while, and it worked great on my new grill.
Casey, I'm thinking I might actually get into using my Sous Vide, now that my new outdoor grill has the blasting searing option at 12,500 BTU on the wing, it should do the trick. I can't wait to use it.
It's a rare day it's not possible to cook outside here.