Did Shrek just cum all over your fish?

WTF is going on here?

At least a couple of people on this forum have mentioned Mad Scientist BBQ, so I decided to check them out on YouTube. Thank you, whoever mentioned them. I decided to give the ribs a try, to see if they're any better than what I did. I'd been switching between 3-1.5-1.5 with bacon fat in the wrap, and 5.5 hours unwrapped. His method combined the best of both, so I was on the right track. That pleased me. I'll be having the leftovers in Yucatan style tacos tonight, along with some of the leftover from last night.

Yesterday I did a tri-tip on the smoker. Again, borrowing a little from Mad Scientist BBQ I smoked some tallow for 2 hours before the tri-tip went in until it hit 120 internal. At 120, I brushed the tallow on the tri-tip while I opened up the first fire searing section, and then flipped the meat onto that for searing.

It came out okay, I guess....



The rub was salt, pepper, onion, garlic, rosemary, parsley, cumin and a little coffee.

It was served with corn risotto al salto, which was made from leftover corn risotto from the night or two before.

Yeah, that tri-tip looks . . . all right.

Yeah, I like Jeremy's (Mad Scientist BBQ) stuff. He seems very methodical and scientific in his videos, so I trust his results.

That Tri Tip is beautiful.

corn risotto al salto?

Damn.

Shrek Cum sauce for Fish. You know you want some TW.

https://www.youtube.com/watch?v=KFDsy_HBEWE

Tri-tip was even better today, served cold, next to a taco salad. Dressing on the salad was homemade mayo, my homemade hotsauce with mezcal and tamarind, and some cumin. There's some Oaxaca cheese (which is just grown-up string cheese), and some fried corn tortilla strips.

Ha! Yeah, I like tri-tip right off the smoker . . . but snacking on it straight outta the fridge over the next few days is even better.

I prefer Tri tip cold myself. With a spicy Mustard on a Hawaiian roll.

HELL YA. sometimes horseradish. damn I only got one roll left too

Now that Man knows how to eat Tri tip!

Agreed, I liked the scientific slant to the show. Cooking channels are a dime a dozen it seems. There are a few who stand out for good production and content.

I've yet to do a Tri tip, been considering that, but Fred Myers also has 2 fer 1 chuck roasts, so I may try that again this weekend.

Son-in-law butchered a cow last night and I now have more then I know what to do with fried liver and onions.....maybe smoke some also

me too. don't forget to eat the tongue, way better than the best roast you make. that's something I need to try too smoked liver hmm

https://www.smokingmeatforums.com/threa ... er.160870/

Lengua tacos.

The problem with tongue is getting it in a small enough amount. I want to eat *some* tongue, but I don't want to eat 3 or 4 pounds of it and nothing else for several days. I'm tempted to just get a tongue and sous-vide the whole thing, but I also want to season it and debate smoking it, and there's also the "what do I do wit the leftovers?" aspect.

Ideally I want 1 tongue in 3 or 4 portions all vacuum sealed, and then sous-vide that, but that means defrosting, cutting, repackaging and then sous-vide'ing.