When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network.
Looks fantastic bud. I love some tri-tip. It can be great for a change up in some fajitas or steak tacos as well.
I have stopped trying most times to get my egg to temp anymore for the sear unless I want to do a cowboy sear. Otherwise, I just use the gas grill and a cast iron pan. Then I can also baste it in some garlic butter if desired as well.
Yeah man, definitely a lesson learned, but I also started later than I hoped. It is what it is. I definitely suggested to the wife that we could do some fajitas as I used sliced onions and tri color peppers for the sandwiches, but I also had bought fresh buns at the bakery and we wanted to use those with the chimichurri. The sandwiches were out of this world though. I do have a couple skirt steaks in the freezer that I'm planning to make fajitas with soon
Had some friends in town this weekend so we made some ribs. It is definitely the most ribs I have put on the smoker to date. I have tried the 3-2-1 method and the 3-1-1 method before. This time I tried the 2-2-1 method and I think it might be what I use from now on. Super tender and almost fall off the bone but leave just enough there so you can still pick them up. Just need to lightly pull it off the bone.
Finally tried pickle brined wings for the first time. I intended to do this on SB Sunday but it snowed. So I saved up our pickle brine until I was able to use it
I had half a bag of frozen wings, so I thawed those out, and brined them in the pickle brine over night.
Overnight may have been overkill, but the wings definitely had a good pickle brined flavor. They even turned slightly green
I also purchased these wing rails last summer, and had been wanting to use them.
I toweled them off and then rubbed them with my go to wing rub
Got the wings into the wing rails, they definitely make handling and flipping the wings easier, but there were some lessons learned as well.
After an hour or so of smoke
Pulled as they hit temp
And the final product. I almost always brine my wings so this was a fun experiment. The pickle/dill flavor was definitely prominent, and dipping them in ranch tasted like a ranch/pickle dip. I don't know if I will do it again, but the wife enjoyed them and so did I
You can get it online too but tends to be more expensive that way.
I have yet to find a better online shop for it than buying it direct. Amazon markup on it is insane. Local butcher used to carry it but now they don't and I have not found any other place than just buying bulk direct. It does make it a bit pricier but have not found anything I like as much yet that I can buy local.
I'm a simple man. I hit the wings with salt, pepper, onion & garlic powder, maybe some chili powder. Then toss them in a honey + sriracha sauce mixture once they're done.
With the hot dirty bird I typically don't even sauce the wings I do on that. I also use it as my go to for spatchcock chickens. Dust the entire thing on the skin and then even coat the breast meat under the skin with it.
Looks like that did indeed come out fantastic. What specific rub did you use to make a spicy brisket? That honestly sounds like a great idea and now I want to try it.
I use cholula hot sauce as the binder instead of oil or mustard. Then meat church fajita seasoning on top of it, let sit overnight. Morning of, give it another quick dose of hot sauce before going out for a smoke. Cook as usual for a brisket (225 until stall) and then instead of wrapping it, put it in a foil tray with some beef broth at the bottom. Douse with another generous layer of hot sauce and some slabs of butter. Seal up the tray with some foil and smoke until 203F on the probe. Let rest, slice, sprinkle a little more seasoning on the slices for flavor, serve!
Not really. The outside still gets a good bark from the smoke process and 1C of broth isn't really going to go up very high in a pan big enough for a brisket. It's just enough to keep the moisture level up.
Finally tried pickle brined wings for the first time. I intended to do this on SB Sunday but it snowed. So I saved up our pickle brine until I was able to use it
I had half a bag of frozen wings, so I thawed those out, and brined them in the pickle brine over night.
Overnight may have been overkill, but the wings definitely had a good pickle brined flavor. They even turned slightly green
I also purchased these wing rails last summer, and had been wanting to use them.
I toweled them off and then rubbed them with my go to wing rub
Got the wings into the wing rails, they definitely make handling and flipping the wings easier, but there were some lessons learned as well.
After an hour or so of smoke
Pulled as they hit temp
And the final product. I almost always brine my wings so this was a fun experiment. The pickle/dill flavor was definitely prominent, and dipping them in ranch tasted like a ranch/pickle dip. I don't know if I will do it again, but the wife enjoyed them and so did I
Been using the Pit Boss quite a bit lately and don't regret picking it up one bit. I did however buy the 8pk of Kosmo Qs seasoning and so far it is fantastic!
Two nights ago we were craving wings. Tossed them in some Hot Dirty Bird, finished with a coating of Sweet Baby Rays Mild Wing Sauce and boy were they finger lickin' good! I will say after a couple times of doing wings, I may get the wing trays to flip them all at once to prevent heat loss as much as I can, especially when there are 2-3 dozen on at a time.
Last night we had some pre-made Bacon/Pepper Jack burgers, covered them with some Cow Cover seasoning. Added more Bacon, Pepper Jack cheese, Lettuce and topped with BBQ Sauce. Never had a burger that tasted so good when I used my gas grill.
Can't remember when the last time we turned our oven on to make a pizza. They turn out amazing and the crust is perfect!
This. But I use the hot on everything. It's not that hot, even my toddler will eat it lol.
I've never tried cow cover though. Any thoughts on how it compares to something like Meat Church holy cow?
You are correct it is not that hot. Zesty is likely a better term. Cow cover is pretty good. I have wanted to try Hot Cow Cover but don't make briskets often cause I am really the only one who eats it. I haven't tried Meat Church though so I can't compare, unfortunately.
The above post made me finally place a Kosmos online order though since I can't seem to get it locally anymore. They have a course ground pepper cow cover it seems as well and I ordered that cause I really like pepper rubs. If I don't do a brisket I might use it on a pork butt instead.
Two nights ago we were craving wings. Tossed them in some Hot Dirty Bird, finished with a coating of Sweet Baby Rays Mild Wing Sauce and boy were they finger lickin' good! I will say after a couple times of doing wings, I may get the wing trays to flip them all at once to prevent heat loss as much as I can, especially when there are 2-3 dozen on at a time.
That would definitely make the flipping process faster but man I would need a lot of those since I normally make like 36-48 at a time and plenty of times even more.
That would definitely make the flipping process faster but man I would need a lot of those since I normally make like 36-48 at a time and plenty of times even more.
I bought 2 sets of 4 and used 6 I think for 30ish wings
