smoker pete
New member
Years ago a good friend's Dad always referred to Hamm's Beer as "The Nectar of the gods ... ". I only mention this cause I have it from good authority that using Hamm's Beer as the glue and some Seasoning is a killer combination. Other beers have been tested but they don't work out as well. My first task was finding some of this 'nectar' locally. Not an easy task.
Rubbed a Tri-Tip with Hamm's and Fagundes Seasoning. Vacuumed sealed and fridged it overnight.
Setpoint to SMOKE for an hour using Pure 100 Oak pellets. Then bumped the temp to 225º till the IT hit 140º. Took about 2½ hours total.
While the Tri-Tip was wrapped in foil to rest for 20 minutes I made a batch of Faux Rice. Here's the consistency you should get your cauliflower to before popping it in the microwave for about 10 minutes.
After resting for 20 minutes.
The money $shot ... Tri-Tip with some Faux Rice and beef gravy served with a side of salad ... The beer rub brought out a new dimension of flavors to the meat. Not a chemist or connoisseur of the interactions of meats, seasonings, and marinades but this is a welcomed addition to my repertoire of ways to enjoy a delicious Tri-Tip ... Hic!
Rubbed a Tri-Tip with Hamm's and Fagundes Seasoning. Vacuumed sealed and fridged it overnight.
Setpoint to SMOKE for an hour using Pure 100 Oak pellets. Then bumped the temp to 225º till the IT hit 140º. Took about 2½ hours total.
While the Tri-Tip was wrapped in foil to rest for 20 minutes I made a batch of Faux Rice. Here's the consistency you should get your cauliflower to before popping it in the microwave for about 10 minutes.
After resting for 20 minutes.
The money $shot ... Tri-Tip with some Faux Rice and beef gravy served with a side of salad ... The beer rub brought out a new dimension of flavors to the meat. Not a chemist or connoisseur of the interactions of meats, seasonings, and marinades but this is a welcomed addition to my repertoire of ways to enjoy a delicious Tri-Tip ... Hic!