The highlight of my Independence Day weekend cooking was this natural tri-tip rubbed with Rub Co Santa Maria & Original rubs, cooked indirect and followed with a reverse sear:
after a few minutes of rest it crept up to an IT of 135:
@Gore, nice pics of YHZ, I think I passed you on the bridge. You had the Racoon on the roof of that big Black Suburban right? Those "Steamed Hot Dogs" were good, didn't try the fries..
I think you had the eye patch over the good eye. We were in the white minivan, and we left the raccoon at home this time. That was apparently someone else.
I did not cook it until the 5th, but I marinated 9 large boneless chicken breasts in a new recipe with JD's Honey and a simple Ole' School BBQ Chicken recipie from a former GTE Craftsman.
Not to brag but it was AWSOME!!!
8 pieces of chicken split for 16 adults and if I did not hold one back I would not have known how successful the BBQXperament really was.
Wow. Loved what you did here and I am going to do the same next year. Just gonna crank it up a few notches, Devild Egg Potato Salad, Tuna Mac Salad and mmmmmm. The mustard will HAVE to be Stadium, gonna use a local (Florida) micro brew beer (Gonna LOVE the trials) and maybe add peppers. Thanks!