Slow cooked with a little smoke - Page 3 - JeepForum.com

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post #31 of 49 Old 10-10-2013, 06:50 PM Thread Starter
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Took some leftover smoked tri tip and made some of the best beef stew I've ever had.

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post #32 of 49 Old 10-27-2013, 07:46 PM
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Looks amazing. Now i sit athome drooling
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post #33 of 49 Old 11-17-2013, 05:10 PM Thread Starter
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Ribeye, slow cooked, charcoal and hickory, the same way we do the tri tip.

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post #34 of 49 Old 11-17-2013, 07:24 PM Thread Starter
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Excellent.

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post #35 of 49 Old 11-17-2013, 07:33 PM Thread Starter
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post #36 of 49 Old 11-17-2013, 07:49 PM
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Just noticed this thread today, did a little smoking overnight, some butts, ribs and beans..

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post #37 of 49 Old 11-17-2013, 08:00 PM Thread Starter
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Originally Posted by Kurtsara
Just noticed this thread today, did a little smoking overnight, some butts, ribs and beans.. Uploaded with ImageShack.com
That looks really good.

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post #38 of 49 Old 11-17-2013, 11:00 PM
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yep, looks killer .

What kind of grill/smoker is that Kirt ?
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post #39 of 49 Old 11-18-2013, 07:05 AM
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Quote:
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yep, looks killer .

What kind of grill/smoker is that Kirt ?
It is a Ole Hickory CTO

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post #40 of 49 Old 12-01-2013, 07:09 PM Thread Starter
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Slow smoked some tri tip out at Calico for friends, wasn't any left. Took a big prime rib out there for Saturday night but everyone was heading home after wheeling All day so we didn't get to cook it until today at home. So darn good, just kinda melts in your mouth.

It was such a large piece of prime rib we had to cut it down and freeze some to do later. Way to much for the three of us here to eat.

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post #41 of 49 Old 12-01-2013, 07:11 PM
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I have room in my stomach! You tritip was wonderful in calico!
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post #42 of 49 Old 12-01-2013, 07:20 PM Thread Starter
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Haha, yeah the tri tip turned out pretty good but honestly it's usually even better than that. New BBQ was hard to keep the temps right. When I seen it flare up to 500 degrees I quickly lifted the lid but I was think oh no it's not gonna turn out right. I was surprised it turn out as good as it did. Next time we will bring the old BBQ, we can regulate the heat better. We used the old BBQ to cook this, wasn't taking any chances with a $45.00 cut of meat. Sent from my iPad using JeepForum
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post #43 of 49 Old 12-01-2013, 07:23 PM Thread Starter
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post #44 of 49 Old 12-01-2013, 07:47 PM
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This is evil. I am drooling now...
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post #45 of 49 Old 12-01-2013, 07:48 PM
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Bbq s are funny. Gotta fig out the hotspots. Mine s stoneold and i luv it.
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