I'm starting this thread preemptively since I usually forget about chronicling my cooks for social media. I've been cooking on a Weber since college but I've never photographed the experience for posterity.
I picked up two tri-tip roasts today. One is locally sourced, grass fed, chemical free and the other is probably loaded with more steroids than Barry Bonds in 2001. Both roasts will get the same kosher salt, fresh cracked black pepper and granulated garlic treatment and will be given a few hours to drink in the rub. The plan is to go 220-240°F using a 2x2 snake and apple wood until the internal temperature reaches 120-125. Then I'll rest for 15-30 minutes while I fire up the vortex for some reverse searing action.
The other grill (a nice crimson parts build) will be vortexing whole wings because I'm too lazy to butcher them into wings and drummies. My brother has some sauce from some BBQ/Soul Food joint in NOLA he hit up while on business. They'll all get a to-be-determined rub (probably tatonka dust) and we'll sauce a few of them. I'm not a sauce guy but I'll give it a shot.
Depending on the number of beers I have–I'm from Milwaukee, the number will likely be high–I might even get around to posting pics.
Happy Independence Day. Have fun and stay safe.