What's for Dinner?
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I think the lump burns a little hotter as well, not sure what everyone else's experiences are. @sour_grapes, good to see that you remember I practice the sport of grilling year round! Weather at our cabin was just incredibly nice on Monday and Tuesday. Low humidity, light breeze, clear blue skies and mid-50's for the afternoon temps. You gotta watch that low humidity and keep hydrated with plenty of beer. I reserved the Pinot Noir, which is getting better slowly (started 4-29-16), for in front of the raging fireplace as my nightcap.
Boatboy24
No longer a newbie, but still clueless.
Just add protein. We did a Korean marinated flank steak and an orange/ginger/sesame dressing.
Protein......Get yer protein........
Marinated Teriyaki Tri-Tip. Hit it hot and fast on the Weber with charcoal and pecan. Pulled at 120F and let it rest for 10 mins. Perfect!
I sliced thin and served it over some easy button Costco salad I picked up last week.
Marinated Teriyaki Tri-Tip. Hit it hot and fast on the Weber with charcoal and pecan. Pulled at 120F and let it rest for 10 mins. Perfect!
I sliced thin and served it over some easy button Costco salad I picked up last week.
Boatboy24
No longer a newbie, but still clueless.
Technically, I don't think it does. But, the briquettes break down faster. What I mean is that I always reuse the leftovers from the prior cook. The briquettes break down to dust/ash a little easier, I think. So I feel that given two similar cooks, one with briquettes and one with lump, I'd have more reusable lump for the next cook than briquettes. And the ash pan certainly fills more slowly when using lump.
Time and temp? 
Time and temp?
With a meat that delicate, you should cook it sous vide instead of smoker. Maybe 141F for 27 hours, poached in butter?
IDK, may need to take it up a bit higher just to be safe.......
https://www.sciencedaily.com/releases/2018/06/180628151918.htm
https://www.sciencedaily.com/releases/2018/06/180628151918.htm
With a meat that delicate, you should cook it sous vide instead of smoker. Maybe 141F for 27 hours, poached in butter?
Ahh, you should be fine:
Nice, literally made my mouth water, heading out to fire up my grill now.Protein......Get yer protein........
Marinated Teriyaki Tri-Tip. Hit it hot and fast on the Weber with charcoal and pecan. Pulled at 120F and let it rest for 10 mins. Perfect!
I sliced thin and served it over some easy button Costco salad I picked up last week.
View attachment 54969
View attachment 54970
Time and temp?
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We enjoyed some turnip greens (sauteed onions, chix stock); Romanesco broccoli (roasted at 400, slathered with a sauce of butter, EVOO, garlic, ho-made preserved lemons, parsley, and lemon juice); adzuki beans and onions (seasoned with sage, garlic, marjoram, bay leaf, serrano pepper, tomato paste, sage, etc.); a bit of brown rice; and mudbugs (precooked and preseasoned by my local grocery store, just steamed a bit to reheat). Even though the main dish was "Easy Button" material, still took me an embarrassingly long time to get victuals on the table!
Jim (@Boatboy24 ), don't read too much into the label of the olive oil bottle. I use a 3L can that I refill a few extant 1L bottles from on a regular basis!
Jim (@Boatboy24 ), don't read too much into the label of the olive oil bottle. I use a 3L can that I refill a few extant 1L bottles from on a regular basis!
Congrats Varis!
Boatboy24
No longer a newbie, but still clueless.
Happy Anniversary!
Happy anniversary! I cannot believe I am "liking" an Olive Garden post!
Lol, I haven’t been to OG for a VERY long time, but I tell you the food was real good.
They seemed to have turned things around the last few years.
Happy Anniversary! I don't go there very often but always enjoy the food.
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