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Old 05-22-2013, 05:29 PM   #1
Smoothsmoke
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Yuca, tri-tip, asparagus and salmon on the Kamado Big Joe. Royal Oak lump and cherry wood is the fuel of choice.


Boiling the yuca.


Done, ready to pull off the inner core.


Set the Kamado Big Joe up for 2 zone cooking. Tossed the tri-tip, asparagus, and the salmon on a cedar plank.




Half way through fried the yuca on cast iron pan.




The sear


Maillard reaction in effect.







Thanks for swinging by!!!
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Old 05-22-2013, 05:32 PM   #2
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Fine meal - I'd love to share your table. Maybe the salmon is a tad overdone for me but hey I love sashimi!!!
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Old 05-22-2013, 05:33 PM   #3
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I will swing by anytime for some of that. Holy fark that looks good!
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Old 05-22-2013, 05:38 PM   #4
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Looks wonderful to me ,send some over
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Old 05-22-2013, 05:38 PM   #5
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Yum ! I want some!
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Old 05-22-2013, 09:17 PM   #6
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That turned out real nice. Good job.
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Old 05-22-2013, 09:19 PM   #7
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Never tried tri-tip. Wish this cut could be found in Houston
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Old 05-23-2013, 08:33 AM   #8
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Looks outstanding, nice cook!

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Old 05-23-2013, 10:23 AM   #9
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Quote:
Originally Posted by BevoBurn96 View Post
Never tried tri-tip. Wish this cut could be found in Houston
Costco has it 95% of the time up here in Dallas. It's a great cut of meat.
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Old 05-23-2013, 11:09 AM   #10
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Nice Pheast right there!
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Old 05-23-2013, 12:39 PM   #11
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I am bout to drowned looking at it.
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Old 05-24-2013, 09:34 AM   #12
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For those interested, here is something I wrote up for members who asked on another board.

Yuca (Cassava) looks like this at the supermarket.



If you're like me, you go ahead and break a piece open to look at the inside. You want it to be white on the inside, not tan or brown. Tan or brown will mean it's gone bad and will even have a slight funk to it. That is why I break a chunk off because that is the only sure way to tell.

White like this.


Tan/brown = BAD


First you peel the rough brown skin.
Then you cut into wedges, chunks, or even like fries.
Add a teaspoon of salt to the pot and boil for about 10-15 minutes until they're soft.
Then you remove the inner core strand.
Pat dry then fry away until golden brown!

This picture shows the whole process.
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Old 05-24-2013, 10:03 AM   #13
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Very nice Never had Yuca but woud definately be willing to try it
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Old 05-24-2013, 10:13 AM   #14
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Yum!! Yuca is one of my favorites. Yours looks delicious!!
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Old 05-24-2013, 10:52 AM   #15
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Very nice!
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