ckreef Posted April 21, 2020 Report Posted April 21, 2020 Flame Kissed Tri-tip with homemade slaw and some onion potatoes. In these trying times you might not have all the ingredients you want. Improvisation is the key to an awesome meal. It was a gorgeous day. After the forward sear I slide the grate over to the side and inserted a temperature probe. About 30 minutes later I pulled it with a IT of 130*. 10
ckreef Posted April 21, 2020 Author Report Posted April 21, 2020 2 minutes ago, MacKenzie said: Delicious and the perfect day for it. Did you hear the tree frogs croaking in the background? 1
Bruce Pearson Posted April 21, 2020 Report Posted April 21, 2020 WOW! Charles that video was wonderful and your meal looks so delicious! Nice cook and not bad for camping out lol 1
MacKenzie Posted April 21, 2020 Report Posted April 21, 2020 No, I missed that guess my volume wasn't up, but soon I'll hear them here. 2
ckreef Posted April 21, 2020 Author Report Posted April 21, 2020 26 minutes ago, Bruce Pearson said: WOW! Charles that video was wonderful and your meal looks so delicious! Nice cook and not bad for camping out lol TY Bruce. It turned into a gorgeous day and it had been a while since I cooked on the Nuke Delta grill. 1
Tyrus Posted April 21, 2020 Report Posted April 21, 2020 Great sound, thought Tarzan might sweep through and steal the Tips. A nice plate. 1
ckreef Posted April 21, 2020 Author Report Posted April 21, 2020 47 minutes ago, Tyrus said: Great sound, thought Tarzan might sweep through and steal the Tips. A nice plate. The sound is even more definitely tonight. Tarzan got nothing on me. This is Georgia - home of the 10 guns per household. 1 2
Aussie Ora Posted April 22, 2020 Report Posted April 22, 2020 Yum great cook mate Sent from my SM-T835 using Tapatalk
ckreef Posted April 22, 2020 Author Report Posted April 22, 2020 24 minutes ago, Aussie Ora said: Yum great cook mate Sent from my SM-T835 using Tapatalk Of course you know that was a Black Cow Tri-tip 2
Aussie Ora Posted April 22, 2020 Report Posted April 22, 2020 It's not a bad rub hey Of course you know that was a Black Cow Tri-tip Sent from my SM-T835 using Tapatalk 1
tekobo Posted April 22, 2020 Report Posted April 22, 2020 Yay. Great cook. I took your advice about using wood on the Argentinian barbecue and I have just ordered a load of logs - small and large - to try out the concept. The Husband was telling me that the Argentinians light up the wood in the morning for cooking on embers in the afternoon. Is that the sort of timeline that you work to or do you have a cheat that I can also use? 1
ckreef Posted April 22, 2020 Author Report Posted April 22, 2020 Morning to afternoon is a bit long, that's probably for really big grills. From lighting that stack to doing the sear took about 45 minutes. If I wanted just embers I would have done a little bigger stack and it would have taken 75-90 minutes. Really depends on your wood and how big of a stack you built. I only use wood, never lump. Here is the stack. I actually added one more piece of wood to it before firing it up. 2 1
tekobo Posted April 23, 2020 Report Posted April 23, 2020 Thanks @ckreef. Good to see how you set up the wood stack inside the grill. Up to now, my focus has been on getting as much coal as hot as possible as fast as possible so that I can get on with cooking. It will be fun to slow down, build a wood fire, wait for it to burn down and then start cooking. An Argentinian BBQ book that we have talks about wine and salads filling the time before the meat is ready. That may be why they take so much time to set up! 1 1
Basher Posted April 23, 2020 Report Posted April 23, 2020 Have you tried the reverse fire starting technique? Ckreef with your love for fire I’d be surprised if you were not across this.http://thehelpfulengineer.com/index.php/2011/02/make-your-fire-last-longer-light-it-upside-down/I started doing this a few years ago and it makes an amazing fire that needs very little to no maintenance for a few hours.Haven’t tried it for a cooking fire. Most cooks want just the embers with no flame.This fire definitely has less smoke as it’s burnt off through the flame, so, maybe it does make for a good cooking fire?Give it a go and let me know your thoughts.Sent from my iPhone using Tapatalk 2
ckreef Posted April 23, 2020 Author Report Posted April 23, 2020 44 minutes ago, Basher said: Have you tried the reverse fire starting technique? Ckreef with your love for fire I’d be surprised if you were not across this. http://thehelpfulengineer.com/index.php/2011/02/make-your-fire-last-longer-light-it-upside-down/ I started doing this a few years ago and it makes an amazing fire that needs very little to no maintenance for a few hours. Haven’t tried it for a cooking fire. Most cooks want just the embers with no flame. This fire definitely has less smoke as it’s burnt off through the flame, so, maybe it does make for a good cooking fire? Give it a go and let me know your thoughts. Sent from my iPhone using Tapatalk Interesting indeed. Will give that a try. 2
