After my disappointing experience last weekend with the ribs (falling into the coals), I bounced back strong this weekend with a successful brisket, one of my best to date. It weighed in at about 12# and I split it with my neighbor (doing this gives me a good excuse to use the PBC more often!)
I also tried something entirely new, the tri-tip. I hear this is a west coast favorite, but it's virtually unheard of in my parts (Houston area). I've seen the PBC video of cooking the tri-tip and it really looked fantastic. Just yesterday afternoon I was discussing this with a consultant at my company who lives in California's central valley and he confirmed that it is very popular and was surprised that it's not known around here. Well, as irony would have it, last night when I went to my favorite supermarket to pick out a brisket, I just happened to notice a couple of tri-tips on the shelf! So I just had to go for it. And my expectations were met; turned out to be a nice medium-rare steak at about half the price of a decent ribeye. Hopefully this wasn't a fluke and the tri-tip will become a regular item on the meat shelf there.
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