And so the free cook begins...tri-tip prep
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09-13-2013, 02:24 PM
somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
The Torihamu (chicken hams) are done and resting.
The tri-tips were rubbed up, fairly heavy, and are on the UDS at 225F.
My Brethren UDS sure makes these cooks easier, every time I use it, I think of the guys who made and gave it to me.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."
Thanks from: --->
Big George's BBQ
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