Congratulations Pequod

[amusedtodeath]

I've been meaning to say Congratulations to @Pequod for being featured in the recent "Hot from the Pit" newsletter! I had seen your ciabatta post here, but not that beautiful tri-tip - man, that's a sear! Well done, fella! 

 

[Pequod]

Thanks! I try to keep the fans happy...and drooling. 

[Pequod]

...and that Ciabatta made the rounds. Also ended up on Instagrams for both Dennis (@komodo_kamado) and Eat Your Books.

[DennisLinkletter]

Congrats! 

Please send me the awesome Tri-Tip photos...

[tekobo]

7 hours ago, Pequod said:

Also ended up on Instagrams for both Dennis (@komodo_kamado) and Eat Your Books.

Congratulations!  Sounds really good.  I'd love to go along and look but have never signed up for instagram.  Can we have our own show here??

[Pequod]

Could have sworn I posted that tri-tip here, but not finding it. Must have done it only at AR, where I give @DennisLinkletter lots of exposure. Here ya go:

Indirect side with the MEATER.

Sear. Fire in the hole!

on the board with some Chimichurri.

And as a bonus, Adam Perry Lang Peach Rosemary Pork Tenderloin.

Edited May 9, 2018 by Pequod

[Bruce Pearson]

Oh boy! My mouth is watering those cooks look delicious

[BonFire]

Those tenderloin's.....wow

[Stile88]

Congrats that looks amazing my mouth is watering too

[jonj]

Nice! Where did you obtain the half grate (since it appears to be a 23)?

[Pequod]

2 hours ago, jonj said:

Nice! Where did you obtain the half grate (since it appears to be a 23)?

The half grate is on the 32. I also have a 23 which is what is in the tenderloin shot.

[jonj]

Drat! I was hoping I had missed a 23" half grate release. 

[tony b]

Amazing cooks and lovely food porn!