Previous: Stupor Bowl....... #6

[1buckie]

 Found another fun one from early in the year......


Remmy said on Saturday:
(about the bowl game cook ideas)
"Damn! Everything posted here sounds great!"

 I said ribs & maybe some tri-tip....went a little furthur than that...

 Picked up a load of oak for free on Sat afternoon, asked the neighbor if he wanted some for his kamodo pot fireplace~~>



After we took his load over, asked if he was ever going to ditch his 18-1/2 Weber.....
"You can have it, I was going to take it to the Goodwill"



It's an old one.....


Put it into play immediately on corn & asparagus~~~~>


More tidbits ~~~>


Some of those egg thingies ~~~>


T-Tips ~~~>




Kettle baked blueberry/chipote backribs ~~~>






3rd glazing...


Other ribs were Ron's In the House Stubb's & black walnut smoke....
The wife chipped in some scalloped taters w/bacon & other goodies & some EB Oven pit beans (NO MEAT ~~~>It's not chili)





Hope you all had a fun day with lots of good eats !!!

[DoppelBock]

The food looks okay, but you had at the FREE red 18"!

[Duke]

Great post Buckie! The meats and sides look fantastic. That redhead was one saweet score too. Are you going to clean it up or kep it au natural?   

Oh, please share your wifes recipes for the scalloped poatatees  and the "Buckie Beans".

[glrasmussen]

Oh, please share your wifes recipes for the scalloped poatatees  and the "Buckie Beans".
[/quote]

Please share,  those sides look awesome!

[1buckie]

Mrs. Buckie sez:  Easy ~ Peasy  ~~~>

Taters:

2 boxes store bought scalloped taters, cook as directed...
add: 8oz med or sharp shreaded cheddar
add: 1 bunch green onion, fine chopped
add: 6-8 small chopped fried up bacon

Then add milk mix for box recipe & bake

Beans:

Doctored canned....

Bush's or Ranch, or.....

Add: 1 big squirt of mustard
Add: 1 big squirt ketchup
Add: 1 big dollop molasses
Add: small fistfull brown sugar

Fry "X" amount of bacon, chopped small, pour off some grease &
Fry "X" amount sweet onion, chopped small, in bacon grease

Add everthing into beans & bake side by side w/ taters for same amount of time

The "X" amounts are really just how much you think will go good for you or your family's tastes.....


She calls these Carolyn's "Quick 'n' Easy" sides.....

* They're really good !!!

[Heyjude]

Looks fantastic.. I'm more interested in how you do your Tri-Tip.  What do you put on it, how long do you cook it and at what temp?
Also, what is the insides look like when done?
And that RED is a great addition, congrats!
Thanks.. AJ 

[1buckie]

AJ, most of the time I inject t-tips with a mix of flavors....
Common items are: Radich's Bord-O-Lay ( local marinade, it may be in your area  Look up retail store on their site, this shit's REALLY worth it !!  http://www.bordolay.com/ ) woosty sauce, strained herb & garlic, lemon pepper, Italian, and various of that type of marinade/ dressing

dry rub could be Ron's items & granulated garlic ( ALWAYS that ) or Pappy's lowsalt or like I've posted here:

http://weberkettleclub.com/forums/grilling-bbqing/previous-it's-peaceful-at-night/

(resonable shots of it cut down there^^)

OR HERE:

http://weberkettleclub.com/forums/grilling-bbqing/previous-pop's-memorial-shindig/

( Radich's Bord-O-Lay  pictured there ^^^^)


Cooking is usually sear 1st, then move to other side to indirect @ 250° or so, usually to a barely well done, short rest, maybe 20 min. & carve....

The above posts also show VERY slow tips for pulled beef, with particulars listed

I'll also do hot'n'fast, like a big steak if I know that some folks are going to want rare.....

That's the great thing about tip over brisket, brisket you got sliced flat & maybe burnt ends if you take the time...
Tips, for a small $ more for a bag, you can do 4 or 5 different things & have an array of presentation & flavors.....


Here's some older 'stock photos' of process....











ALMOST ALWAYS with fat cap left on, to get the fat flavor  to bleed thru.......


The original post was from the super bowl weekend in Feb. of this year, I've had the 18-1/2" red & used it a bunch since then....

Just found that posting when I was looking up something else & thought y'all might like to see those particular concoctions.......