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  1. #1
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default Tri Tip and Chicken

    Got the offset fired up.







    Rubbed a Tri Tip with Pappys.







    Added some breast marinated in "Soy Vey" and sliced some breast up and marinated it in Chakas mmm sauce.





    Tri Tip and soy vey chicken.




    I put some asparagus,onions,and bell peppers in evoo and balsamic.





    Served the chicken strips and veggies in a tortilla




    Thanks for looking!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Geat loooking groceries for sure.. the more I see of that pit the more I like that desin. How even is the heat from end to end?
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    I only have one probe but I shot it with my neighbors infrared thermometer and it was about 50 to 60 degrees.I kinda like the hot spot to sear the Tri Tip and crisp the chicken.It needs work.But it is kinda fun to figure out its quirks.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Great lookin' eats, Paul.
    Jim

  5. #5
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Very nice Paul!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  6. #6
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Nice looking grub, Paul!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Ya know what's cool Paul is that having used some of the marinades and seasonings you used, I can almost smell the goodness.

  8. #8
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Quote Originally Posted by SmokyOkie View Post
    Ya know what's cool Paul is that having used some of the marinades and seasonings you used, I can almost smell the goodness.

    That is why I ordered Head country and Blues Hog.I just recently got some Bob Gibson red sauce.

    Rubs I have gotten bues hog, a couple of plowboys,Byrons butt rub,Rooster Booster and Stubbs.I have some of the daddy hinkle samples from the gathering to use still.And I still want some of the cowtown rubs.

    I think it is almost like traveling
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  9. #9
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
    Posts
    1,905

    Default

    Paul, it's like crack, isn't it? I know I can't get enough of it. Great lookin' stuff. I'll take one big old fat one.
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  10. #10
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Quote Originally Posted by BA_LoKo View Post
    Paul, it's like crack, isn't it? I know I can't get enough of it. Great lookin' stuff. I'll take one big old fat one.

    Now it is even Better because I associate things and friends I experienced at the gathering together.As if I needed another reason to eat
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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