Carne Asada, Buffalo Tritip, Regular Tritip, Balsamic Vinegar Tritip and Chicken

Jackb

New member
My last few weeks of smoking...
First, I actually just grilled some carne asada steaks. OK, not smoking, and the picture doesn't do them justice, but this was excellent.
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Next was a Buffalo Tritip. It was cooked excellent, I don't remember which rubs I used on it though. Despite the perfect cook, I found I actually prefer regular Cow tri-tip. The Buffalo was not as tender. Which is fine, because the Buffalo was significantly more expensive. I got it just to try it.
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Then I smoked a Cow tri-tip with Double Secret Steak Rub, Sweet Money Rub, and Mesquite pellets. Sooooooo good. Served with a sauteed vegetable medley.
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Fourth was my favorite. Thanks to a tip from Auxren, I reduced balsamic vinegar in a pan on my own and used it as a glue instead of oil. Double Secret Steak Rub on top and bam, this was really amazing. The balsamic vinegar made a huge difference, you could really taste it.
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And finally this past weekend I smoked some chicken for the first time. I put Siracha under the skin, and covered it with Hallelujah Bacon Jalapeno Rub, garlic and pepper. Smoked with Jack Daniels Pellets.
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Last edited:

rockinshelby

New member
Balsamic is the key for beef. Love it! I hit it with balsamic, jalapeno seasoned salt, double secret steak and finish with happy endings. Perfect combination for beef. Your food all looks great.
 
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