2nd ever post, the fact I got the pictures in is a miracle!!!
Here's the rundown....
2 chix, split, rubbed with PBC general rub... the darker bird was painted with some Harris Teeter Memphis BBQ Sauce (Not bad for $2 a bottle!). Went an Hour and forty five minutes, but for my wifes taste probably should have let it go two hours. Delicious, great skin, rolled the leftovers into salad, sandwiches, and quesadillas.
Also did shrimp the same night, preseasoned with Old Bay, then a tripe layer foil square on the grill grate, plop them down, close the lid, done in 10 minutes or so. Excellent!
For the Tri Tip, I did a trisket. Came out excellent. Wrapped at 145 degrees, came off a little over at 205. If I would've been using my Maverick probe, I probably would have wrapped and pulled earlier, but I decided to go by feel, pull it when the probe got almost zero resistance.
Sure enough, once I had it pulled and rested, I unwrapped and saved the au jus. Starting slicing, and a neighbor popped in to say hello. I offered dinner, but no go, so I finished slicing and parked the meet back into a bowl with the au jus, grabbed two brown and serve sourdough rolls and through them on the cooker, and sliced a quick onion and through it in a skillet to saute. I know the wife and the neighbor were gonna be a while, so I decided were would make French Dip sandwiches.
Once we got around to eating, warmed the au jus, wamred the meat, onions onto rolls, meat onto rolls, yum. It was great.
Looking forward to this weekend coming.... Doing 2 racks of ribs, and maybe a small shoulder, or another tri tip, this time not as a trisket. Since the only reliable place to walk in and buy Tri Tip here around DC is Costco, and they only sell them whole/unsliced when buy the big cryovac 8-Pack of Tips, I now got some beef in the freezer to cook!
