Vermin999
Executive Chef
3 lbs of almonds that were tossed in a half a stick of butter, Slap ya Mama, some dehydrated garlic and yellow peppers. Then on the grill at 250*F for around 3 hours with some small chunks of almond wood for smoke.
Placed in a bowl to cool and added some more Slap ya Mama.
A couple of tri tips on the WSM and cooked at 225-250*F with some hickory and almond wood.
Left the tri tips on a little too long and were already at 130*F internal so no reverse sear.
Cooked some asparagus on the wok
Removed the middle section and placed the grate over the coals and made some cheesy garlic bread.
My plate. Also made some Santa Maria salsa for a topping.
Placed in a bowl to cool and added some more Slap ya Mama.
A couple of tri tips on the WSM and cooked at 225-250*F with some hickory and almond wood.
Left the tri tips on a little too long and were already at 130*F internal so no reverse sear.
Cooked some asparagus on the wok
Removed the middle section and placed the grate over the coals and made some cheesy garlic bread.
My plate. Also made some Santa Maria salsa for a topping.