Don Marco
is Blowin Smoke!
Howdy Brethren
I cooked some cow yesterday on the WSM + ProBBQ WSM Stacker without the waterpan.
The meat was cooked direct high above the coals and the drippings fell into the fire like on a UDS. Delicious !
I definately need an UDS asap !
Here we go, i started off with an unusual but mighty tasty breakfast :
Good enough to eat ;-)
A couple of hours later i put a tri tip on.
I aged it in the vacuum bag i bought it in for about 8 weeks (4 weeks above the best before date) and the results were totally awesome. Almost as tender as filet, but way more flavour.
Rubbed it 2 days prior to grilling with dizzy pigs coarse barbecue seasoning.
The 5" Dutch Oven holds a portion of potatoe gratin
Temps are very high at the start but thats what i wanted.
After closing the lid it settled to 250-300 in about 15 minutes
Turned the meat every 20-30 Minutes
After 95 Minutes the meat reached 135 F and was put in foil to rest.
I put the cheese above the potatoes and after 20 Minutes Dinner was ready.
DM
I cooked some cow yesterday on the WSM + ProBBQ WSM Stacker without the waterpan.
The meat was cooked direct high above the coals and the drippings fell into the fire like on a UDS. Delicious !
I definately need an UDS asap !
Here we go, i started off with an unusual but mighty tasty breakfast :
Good enough to eat ;-)
A couple of hours later i put a tri tip on.
I aged it in the vacuum bag i bought it in for about 8 weeks (4 weeks above the best before date) and the results were totally awesome. Almost as tender as filet, but way more flavour.
Rubbed it 2 days prior to grilling with dizzy pigs coarse barbecue seasoning.
The 5" Dutch Oven holds a portion of potatoe gratin
Temps are very high at the start but thats what i wanted.
After closing the lid it settled to 250-300 in about 15 minutes
Turned the meat every 20-30 Minutes
After 95 Minutes the meat reached 135 F and was put in foil to rest.
I put the cheese above the potatoes and after 20 Minutes Dinner was ready.
DM
)
