NGD for ME!!!!! Thanks BP!

[roburado]

Pete! Congrats on the grilling results! I was just on the big poppa smokers site reading up on the grill. That thing is awesome! I might need one of those!

BP, when I finally find a house, I'm coming to you for a grill!

 

[roburado]

I like the Ernie Ball shirt under the Big Poppa Smokers apron!

 

[PeteDuBaldo]

BP, I put up 2, more later! I just got a text from a friend who said he is bringing over some nicely aged ribeye steaks later tonight, and hopefully I don't burn them up or dry them out!

Rob, that shirt isn't an EB one, but it says "Music's In The Heart" - Tagless, so I don't know who made it

 

[Sweat]

keith the only problem with your method is that the food only accepts the smoke to about 135 internal ..so if you want to go half and half then do the smoker first but you will get nowhere near the bark....

Thanks BP, did not know that, only reason i started this method is I only have a crappy, cheap smoker that can flare up if not paying 100% attention to it.

Guess I really need to study your website and buy some quality equipment

Need to find a small one though since I have limited space.

Now back on track, man Pete that looks great, I am so hungry right now

 

[Stratty316]

Unfortunately tri-tip does not exist here in New England.

If you swing in during an event (clinic, meet & greet) we do make a point to feed the forum members, no matter if they buy a guitar or not!

That is unfortunate! Tri-Tip is the best... if cooked right. But really any BBQ is high in my book!!! Even the worst BBQ is better then the best fast food. Ill have to figure out how to plan a vacation to New England and work in a trip to Dubaldo's with out my girlfriend accusing me of planning a vacation around a guitar store... haha. She thought I was done with the HH AL... silly girlfriend, you have no idea!

 

[Big Poppa]

no pics no gir.....never mind....
Do the reverse sear methond on those bad boys....smoke on what ever temp you want until it hits 115 then pull turn the memphis to 600 and sear each sinde then let rest about 15 minutes and prepare to feel like wolfgang friggin smith and wollensky

 

[BrickGlass]

Brick, the meat would probably go bad by the time it gets to you, but I could smoke the guitar if you'd like

Oh I have no doubt the meat would be rancid, but a smoked guitar would be something new. Instead of hickory smoked it would be koa smoked.

 

[PeteDuBaldo]

no pics no gir.....never mind....
Do the reverse sear methond on those bad boys....smoke on what ever temp you want until it hits 115 then pull turn the memphis to 600 and sear each sinde then let rest about 15 minutes and prepare to feel like wolfgang friggin smith and wollensky

I offered to reverse sear but was shot down. At 5 min a side @ 550 these still came out perfectly, although next time I will be doing the reverse sear method.

A sprinkle of salt and freshly cracked black pepper, cooked on the grill grates.

 

[Big Poppa]

Nice pete!

 

[bkrumme]

This is making me hungry...

 

[Slingy]

I like how even a picture of the steak has a watermark. Yumm!

 

[PeteDuBaldo]

phatdckk wrote a nice few lines of code into my image uploader for the store - it automatically watermarks any image, effectively stopping photojackers.

That steak was delicious, btw. Tomorrow night's dinner will be chicken in white sauce

 

[Zippoman]

BP, I'm a complete newbie to the world of smoking and I wanna get in on that. What kind of equipment do you recommend for me?

 

[NorM]

Pete,
That was fantastic.
You Rock sir.

 

[Big Poppa]

email Customer service at Big Poppa Smokers.com Go to the site first and look around...depending on your budget and cooking styles we have one for you!

 

[Colin]

Pete that thing is smokin! (pun intended) when's the bbq?