erik6bd Posted June 25, 2017 Report Posted June 25, 2017 Did beef tenderloin filets and kabobs used Oakridge BBQ competition beef, black ops and Santa Maria. 1 one each kabob and filet. Can't decide what I like best they are all great. Sent from my SAMSUNG-SM-G935A using Tapatalk 6
KayJab Posted June 25, 2017 Report Posted June 25, 2017 Did beef tenderloin filets and kabobs used Oakridge BBQ competition beef, black ops and Santa Maria. 1 one each kabob and filet. Can't decide what I like best they are all great. Sent from my SAMSUNG-SM-G935A using Tapatalk Looks fantastic. Nice one... Sent from my ONEPLUS A3003 using Tapatalk 1
MacKenzie Posted June 25, 2017 Report Posted June 25, 2017 everything on those plates looks sooooooo tasty.:) 1
tony b Posted June 25, 2017 Report Posted June 25, 2017 Big fan here of Oakridge. Won't do a tri-tip any other way than their Santa Maria rub. Love the Black Ops and Carne Costa rubs, too. Like you said, everything that they put out is great! If you like Oakridge, give Lane's BBQ rubs a shot. They are right up there in my book. 1
DennisLinkletter Posted June 25, 2017 Report Posted June 25, 2017 I always hear about these great rubs but have tried very few of them, So here I am being pro-active and ordered a bunch to try.. 1
MacKenzie Posted June 25, 2017 Report Posted June 25, 2017 I'd like to try that Habanero Death Wish, maybe just once.
erik6bd Posted June 25, 2017 Author Report Posted June 25, 2017 I'd like to try that Habanero Death Wish, maybe just once. It's really good I use it on my grilled shrimp I have the new ghost pepper limited edition too but to scared to try it. LolSent from my iPad using Tapatalk 1
erik6bd Posted June 25, 2017 Author Report Posted June 25, 2017 I always hear about these great rubs but have tried very few of them, So here I am being pro-active and ordered a bunch to try.. I have them all and they are amazing Dennis that's pretty much all I use on beef steak and seafood Sent from my iPad using Tapatalk
erik6bd Posted June 25, 2017 Author Report Posted June 25, 2017 I always hear about these great rubs but have tried very few of them, So here I am being pro-active and ordered a bunch to try.. Hey Dennis where's the Santa Maria? That's the best oneSent from my iPad using Tapatalk
Aussie Ora Posted June 26, 2017 Report Posted June 26, 2017 Death dust just reminds me of . https://www.bunstersworldwide.com.au. Outback Kamado Bar and Grill
tony b Posted June 27, 2017 Report Posted June 27, 2017 @Aussie Ora Love the name. Hope it's just a joke and not a Warning Label!! @DennisLinkletter - a good start, but I second erik6bd in asking, Where's the Santa Maria?? Haven't tried the Ghost Pepper one, but the Death Dust will certainly "get your attention!" 1
DennisLinkletter Posted June 30, 2017 Report Posted June 30, 2017 Hey Dennis where's the Santa Maria? That's the best oneSent from my iPad using Tapatalk Argh.. got sidetracked and distracted by the high heat offerings. Will go back and get that as I don't serve traditional steaks to guests.. only TriTip Sent from my iPhone using Tapatalk 2
erik6bd Posted June 30, 2017 Author Report Posted June 30, 2017 Argh.. got sidetracked and distracted by the high heat offerings. Will go back and get that as I don't serve traditional steaks to guests.. only TriTip Sent from my iPhone using Tapatalk Do you always spin your Tritips?Sent from my iPad using Tapatalk
DennisLinkletter Posted June 30, 2017 Report Posted June 30, 2017 No I coffee wood smoke low to 132-134, then I cool.. sometimes in the fridge, then baste in (now) mayo with heat, garlic and parsley and brown at about 575-600 on upper flipped over down low. I only leave it over heat long enough to get the oil on surface to boil then drag to shielded side baste and rest pull the other piece out into the heat then repeat until dark brown. The meat was fully cooked from the first smoking so the cooling/refrigeration keeps/slows the inside from over cooking..Stays pink from edge to edge.After brown take temp and if the middle needs it leave it on the shielded side until it reaches serving temps..Cut across the grain..Enjoy the kudos and oohs and ahhs Sent from my iPhone using Tapatalk 2
erik6bd Posted June 30, 2017 Author Report Posted June 30, 2017 No I coffee wood smoke low to 132-134, then I cool.. sometimes in the fridge, then baste in (now) mayo with heat, garlic and parsley and brown at about 575-600 on upper flipped over down low. I only leave it over heat long enough to get the oil on surface to boil then drag to shielded side baste and rest pull the other piece out into the heat then repeat until dark brown. The meat was fully cooked from the first smoking so the cooling/refrigeration keeps/slows the inside from over cooking..Stays pink from edge to edge. After brown take temp and if the middle needs it leave it on the shielded side until it reaches serving temps.. Cut across the grain.. Enjoy the kudos and oohs and ahhs Sent from my iPhone using Tapatalk So the small upper grate turned over the charcoal basket down really low? Thanks Dennis I will definitely give that a try real soon Sent from my iPad using Tapatalk
DennisLinkletter Posted June 30, 2017 Report Posted June 30, 2017 So the small upper grate turned over the charcoal basket down really low? Thanks Dennis I will definitely give that a try real soon Sent from my iPad using Tapatalk Yes using the charcoal basket splitterSent from my iPhone using Tapatalk 2
