Smoke on Badger Mountain
Babbling Farker
Well I was inspired to join the Brethren Inspired Throwdown https://www.bbq-brethren.com/forum/showthread.php?t=279305
By this cook from Tom B. Can't hit the same level as he did but it sure was tasty!
https://www.bbq-brethren.com/forum/showthread.php?t=272473&highlight=tri-tip+shrimp
The Tri-Tip was rubbed with Montreal Steak Seasoning, cooked in the Weber indirect with mesquite lump and hickory chunks for smoke and then reverse seared. Also on the kettle were the asparagus foil wrapped with Q-salt and bacon drippings. To go along with that were some shrimp, onions and mushrooms sauteed inside on the cast iron. Those were cooked with some white wine, fresh garlic, butter and Hot Salt. Next to those were some Yukon Gold Potatoes with butter, fresh garlic, kosher salt and course black pepper. It all came together quite nicely. Oh, and the IT of the Tri-Tip was 132*
Thanks!
By this cook from Tom B. Can't hit the same level as he did but it sure was tasty!
https://www.bbq-brethren.com/forum/showthread.php?t=272473&highlight=tri-tip+shrimp
The Tri-Tip was rubbed with Montreal Steak Seasoning, cooked in the Weber indirect with mesquite lump and hickory chunks for smoke and then reverse seared. Also on the kettle were the asparagus foil wrapped with Q-salt and bacon drippings. To go along with that were some shrimp, onions and mushrooms sauteed inside on the cast iron. Those were cooked with some white wine, fresh garlic, butter and Hot Salt. Next to those were some Yukon Gold Potatoes with butter, fresh garlic, kosher salt and course black pepper. It all came together quite nicely. Oh, and the IT of the Tri-Tip was 132*
Thanks!
