USMC
is one Smokin' Farker
Picked up a tri-tip from a butcher the other day. I had to make a 45 minute road trip to get it from a butcher. Who says you can't get tri-tip in the south? Decided to try it carne asada style since that's the way I had it out in Arizona.
Cutting off the fat cap. Got to use my Havalon Piranta. Got this for skinning game, but the replaceable scalpel blades make light work on trimming fat. I first saw this knife used by Steven Rinella on my favorite show "Meateater" and this knife is everything Steven says. Gotta get you one!
In the carne asada marinade.
Kettle set up for indirect with two pecan chips and a sliver of mesquite. Giving the WSM a break tonight.
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A little reverse sear.
A little more reverse sear.
Foil packets with some green bell pepper and onions in carne asada marinade.
That's all for now. I'll try to get some plated pr0n if not too busy eating. Y'all know how that goes!
Cutting off the fat cap. Got to use my Havalon Piranta. Got this for skinning game, but the replaceable scalpel blades make light work on trimming fat. I first saw this knife used by Steven Rinella on my favorite show "Meateater" and this knife is everything Steven says. Gotta get you one!
In the carne asada marinade.
Kettle set up for indirect with two pecan chips and a sliver of mesquite. Giving the WSM a break tonight.
[/URL
[URL=http://s1092.photobucket.com/user/USMCRIDER77/media/image_zps3a908abd.jpg.html]
A little reverse sear.
A little more reverse sear.
Foil packets with some green bell pepper and onions in carne asada marinade.
That's all for now. I'll try to get some plated pr0n if not too busy eating. Y'all know how that goes!