Foxfire
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Saturday night the better half and I had a hankering for some beef, so I fired up the Weber 26.75" and set about reverse-searing some tri tip.
Cooked at 275, pulled at 115 internal temp to rest, stoke the fire, and sear up to 135 internal.
But wait! There's more! We had plenty of leftovers, so what better use than to make a beer-batter-crust tri tip and mushroom pizza in cast iron?
Par cooked the bottom of the crust inside on the stove burner for 3 minutes on high heat, then onto the Weber using a pizza stone to even out cooking heat across the bottom of the skillet.
If anyone's interested in details or full recipes, I just started a little cooking blog just to track and share my experiments. Feel free to check it out at http://foxfirefoodanddrink.wordpress.com.
Thanks for looking!
Cooked at 275, pulled at 115 internal temp to rest, stoke the fire, and sear up to 135 internal.
But wait! There's more! We had plenty of leftovers, so what better use than to make a beer-batter-crust tri tip and mushroom pizza in cast iron?
Par cooked the bottom of the crust inside on the stove burner for 3 minutes on high heat, then onto the Weber using a pizza stone to even out cooking heat across the bottom of the skillet.
If anyone's interested in details or full recipes, I just started a little cooking blog just to track and share my experiments. Feel free to check it out at http://foxfirefoodanddrink.wordpress.com.
Thanks for looking!
