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The final product.

Had a leftover Italian sausage and cheese on a bun for lunch today-

I had never eaten a Tri Tip before this year, but have tried my hand at several in the last few months. I came across this marinade recently and have received rave reviews from friends and family after cooking it a couple of times. The original recipe calls for lemon juice, but I substituted lime and like it better. Grill setup: Main grill indirect at 200-210 degrees F with a red oak chunk to get some smoke. Tri Tip ready to go on with red oak chunk in the front. I lit the fire in the back of the fire box, so the meat isn't getting direct heat. When the KK had stabilized, I added the red oak chunk to the fire and placed the lower and main grills in the cooker and added the meat to the front of the grill. I pulled it off at 110 degrees internal (took about 50 min) and removed the main grill. I opened the vents and let the dragon breathe to 500 F and back onto the lower grill in order to get a char. CAUTION - get some fire resistant gloves for this part or pay the price. Pulled off at about 130 F to rest. Ended up between med rare and med. the marinade and the smoke makes it fantastic. Ingredients 1 cup lime juice 1 cup soybean oil 1/2 cup white sugar 1/2 cup soy sauce 1/2 cup black pepper 1/2 cup garlic salt (recommended: Lawry's) 1/2 cup chopped garlic 1/2 cup chopped dried onions 2 (4-pound) tri-tips, trimmed Directions To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

I've been doing a variety of cooks (as usual). Trying to get better at posting. I always seem to see something on here that gets me in the mood for something so hopefully I can do the same for someone else. First, "Chicago style pizza" from ATK which I now know is not authentic because if the cornmeal. It's still a tasty pie.... Current favorite veg Best salmon to date Steak and spaghetti night. I learned the valuable lesson to never go below 1.5 inches in thickness. They were cooked the the right IT but I couldn't develop the crust in time to maintain that IT. I have 2+inch steaks that I am going to do an experiment on later this week I gave ckreef's cracker crust a whirl and I was surprised how much I liked it and how filling it was. It's not an imitation crust because it comes together so quickly, it's something all on its own. I'll definitely be doing it again. Family loved it I smoked two corned beef points on Saturday. Turned out pretty well but you definitely can't taste the smoke as well as regular brisket. I just realized that last plate looks a little sad. It was tasty and we had some delicious bakery bread with it as well.

A few nights ago...

INGREDIENTS 2 tablespoons coarsely ground black pepper 2 teaspoons kosher salt 1 14-ounce New York strip steak (or other steak of good quality) 1 tablespoon vegetable oil 2 tablespoons butter 1 cup cream ⅓ cup brandy or cognac 1 tablespoon dijon mustard PREPARATION Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating. Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear on one side for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest. Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan. Once brandy has reduced by half, add cream and continue to whisk until combined. Add dijon mustard and butter and continue to cook until mixture begins to reduce and thicken, about 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce heat to low and reserve. Once rested, slice steak into ½-inch pieces. Pour cream sauce over the top and serve. Serves 2 Enjoy Garvin

First cook should be the highest purpose of a KK. Don't grill something... Smoke a pork shoulder; and feed any and all who will show up some spectacular pulled pork. You will be the f...ing champion of the neighborhood. In perpetuity. All will bow to you.

Love Steak au Poivre, although I generally do mine with filet mignon. And I like to ignite the cognac.

@MacKenzie - If indeed a picture is word a thousand words, you said a mouthful!

New York Daily News Pulitzer Prize-winning author-columnist died yesterday and we have lost a great newspaperman who gave us facts! "Jimmy Breslin inspired every emotion except indifference." Garvin

And the song that Pink Floyd referenced:

Here it is Outback Kamado Bar and Grill