This is the right answer. Santa Maria rub, 225 until 125, then reverse sear.

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May 24, 2020
12:01:42am

cougfanblue CB Nose Hair

Let me also recommend this black pepper sauce. Fun to make, and so dang good.

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

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cougfanblue

Previous username: cougfantan
Bio page: cougfanblue
Joined: May 2, 2007
Last login: Jun 21, 2024
Total posts: 129,466 (38,305 FO)

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Messages

Author

Time

I joined the ranks of Green Mountain Grill owners tonight

byujdmba

5/23/20 9:49pm

What's the plan for the tri tip?

fldnstrm

5/23/20 9:52pm

Frankly I’m open to sugggestions.

byujdmba

5/23/20 9:57pm

Montreal steak seasoning, smoke for about an hour or so at 225 and then

cracka

5/23/20 10:04pm

Sub Spade-L Ranch rub for the Montreal.

kccougar

5/24/20 8:49am

I've tried it but still prefer the Montreal.

cracka

5/24/20 9:04am

I really like salt and pepper, heavy on the pepper.

fldnstrm

5/23/20 10:12pm

Here’s what I do

Veracruz

5/23/20 10:14pm

This is the right answer. Santa Maria rub, 225 until 125, then reverse sear.

cougfanblue

5/24/20 12:01am

Love mine. The wifi is a great addition. Quality is terrific

LiveY'r

5/23/20 9:56pm

Exactly what I bought last month.

garyfan

5/23/20 10:12pm

I still have my original Daniel Boone, going on 8 years. Still going strong. Doing spare ribs and chicken drums Monday.

NWCoug

5/23/20 10:13pm

You will not regret it. Get the pizza attachment. Worth every penny.

Adwight

5/23/20 10:34pm

Ever try to use the pizza attachment to sear steak?

byujdmba

5/24/20 9:08am

I don’t have cast iron but I’m gonna have to do that.

Adwight

5/24/20 9:17am

Great choice.

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