Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokerjunky on June 05, 2017, 12:26:58 PM
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Dinner cook Saturday night. Did a couple of tri-tips (have left overs for steak salad) on the pellet grill at 225 degrees until internal hit 135, let them rest for 10 mins and then finished off on the Weber Summit. Did the Hasselback potatoes on the Summit. Sliced, gave them a dose of olive oil and salt/pepper. When they came off the grill is "frosted" them with clarified butter :D
Have a great week everyone!
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_7045_zpsmj1bozxm.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_7045_zpsmj1bozxm.jpg.html)
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_7042_zpst5j7hqcg.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_7042_zpst5j7hqcg.jpg.html)
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Lookin Good! :thumbup:
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Yum yum slice me some. :thumbup:
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Nice!!!!! :thumbup:
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Perfect meal.
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Perfect looking beef
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Excellent!
I love the look of those potatoes.
I keep telling myself I'm going to try making those, but never have yet.
Note to self..."just do it" :D :D
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One heck of a great meal. :thumbup:
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SJ, that Tri Tip is cooked perfectly and those are the prettiest hasselback potatoes.
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Delicious looking cook!
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You nailed it!!! :thumbup:
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Thanks for the nice comments everyone!