Blades n BBQ!

mitchnola said:
Well pellet grills are all the rage, cause ya just plug em in and set the temp and walk away. Boring if ya ask me and you also cant even get close to matching the flavor of an offset.

An offset takes some practice and there’s a learning curve but if ya into it, that’s the fun part. My lil cavebaby will hold temp for up to an hr and sometimes longer depending on the weather because it’s 1/4” steel. The trailer I have will hold for 45 minutes and maybe up to an hr after a few hrs of cooking and it’s finally hot but it’s only 1/8” diamond plated steel.
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I have my wife convinced that the pellet smoker needs constant attention, so I have to be outside with a beer whenever it's on 😂
 
Tomahawk chop . . . rare and tasty.

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cbach8tw said:
Rare is …..well…still rare……still mooing…..at least throw it on until medium. :)
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Tetsujin 140.6 said:
I like it just past the mooing stage . . . but barely! 130 degrees and still red inside . . . yum.

I rarely eat beef these days so when I do, my biggest fear is over cooking it!
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Had an old cowboy friend and he said he liked his steak "blue" and he'd actually order it that way at a restaurant. Most times the waiter/waitress would ask what he meant by "blue". He's say: "Show it a match and call it good!" They'd bring that out to him and I'd always say: "Hawkeye, I've seen cows hurt worse than that get better."

Some smoked Tri Tip and accompanying sausages that some friends did and brought over. They'd been smoked for most of the day adn then they brought em over and we finished em here over oak coals:

iKCK7Ty.jpg


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Horsewright said:
Had an old cowboy friend and he said he liked his steak "blue" and he'd actually order it that way at a restaurant. Most times the waiter/waitress would ask what he meant by "blue". He's say: "Show it a match and call it good!" They'd bring that out to him and I'd always say: "Hawkeye, I've seen cows hurt worse than that get better."

Some smoked Tri Tip and accompanying sausages that some friends did and brought over. They'd been smoked for most of the day adn then they brought em over and we finished em here over oak coals:

iKCK7Ty.jpg


iYCCaHH.jpg
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Looks delicious, need to do a tri tip soon.
 
norcalAF said:
I do my tri tips on the smoker to 115ish depending on beer consumption. Then sear on a hot charcoal grill for a few seconds, then let em rest for at least 15 minutes. Then glaze with my buddy's habanero jelly and slice!
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Yes indeed, that’s how I like to do all of my steaks. Hard to beat a reverse sear!
 
Horsewright said:
Had an old cowboy friend and he said he liked his steak "blue" and he'd actually order it that way at a restaurant. Most times the waiter/waitress would ask what he meant by "blue". He's say: "Show it a match and call it good!" They'd bring that out to him and I'd always say: "Hawkeye, I've seen cows hurt worse than that get better."

Some smoked Tri Tip and accompanying sausages that some friends did and brought over. They'd been smoked for most of the day adn then they brought em over and we finished em here over oak coals:

iKCK7Ty.jpg


iYCCaHH.jpg
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The Tri Tip looks perfectly done.
I agree with your friend. Knock hide and horns off, wave an unlit zippo under it and call it good
 
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