A barbecue adventure, the saga unfolds.

Breakdown...

Well, next time I'm procuring the tri tip. A couple were of good quality and tender, and the other two less so, plus a greater portion was more rare than I wanted and hence tougher as well, due to the thawing issue. I mean, overall I would rate success, but definitely not my best work. I would say I did a good salvage effort.

There were also pork and chicken sausages, but those are no brainers.
 
asicer said:
I dunno, my grade school classmates used to claim that sausages have brain meat.
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And they likely have. The pork sausages went quickly. The chicken ones were hardly touched.

When I was a GI stationed in cold war Germany (just before the wall came down) I was sent to live with a German farm family as a cultural exchange program. In other words, a free GI who will work your fields in exchange for room and board. Dinner was wurst and veggies. Boiled wurst and veggies. Boiled huge wurst that was cut in to thin slices and you could pretty much identify the specific organ that the pig and/or cow donor gave to it. I think the most mystifying was either pancreas or brains. I never thought to ask, alcohol was involved.

I think that's why Germans drink so much.
 
Matthew said:
No worries there about the chicken sausage.
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Yep, just mechanically debone leftovers after the main meat cuts are removed. Efficient really, and the same process is used with most processed meats, better to produce cheap food from the scraps than throw it away, but I sill prefer to eat actual cuts of meat.
 
Probably not going to be the real thing, like when Sac cooks it, but it’s going to come close.

Burnt Finger BBQ makes a pretty good seasoning I like on burgers and steaks, and tri tips.

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That looks really good! I'm fittin' to do the same here in a bit. Tri tip and drumsticks.
 
Matthew said:
It worked. A nice med rare on most parts and med on others.

That wine came from Auburn, in the foothills.

Pico just seems a perfect side for tri tip.

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I had... the most incredible time of my life this morning, beginning at roughly zero six thirty am in Auburn, Ca....

It's twenty minutes away from me.
 
Sac Arrow said:
I had... the most incredible time of my life this morning, beginning at roughly zero six thirty am in Auburn, Ca....

It's twenty minutes away from me.
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We hit a handful of wineries there when we visited our daughter when she was living there for a little while on a work project.

Edit:

Pretty sure it was the PaZa winery where I chatted with the owner. He’s from somewhere in OK and is a pilot. So he’s cool.
 
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Matthew said:
We hit a handful of wineries there when we visited our daughter when she was living there for a little while on a work project.
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Wish I had a heads up. I could have met you guys for a glass of wine or beer.
 
Sac Arrow said:
Wish I had a heads up. I could have met you guys for a glass of wine or beer.
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That was a few years ago. She lived in Roseville. Her jobsite was somewhere just outside of Yuba City. She’s a field engineer and goes where the job sends her. That Yuba City job was to replace/upgrade the stacks at gas generator power plants, those “peaker” stations that dot the countryside. She wasn’t there very long. We went out for a quick visit and I was able to sign up and judge the Lodi BBQ contest.

Beautiful countryside out there. We spent most of a day in Big Trees park, that was way cool.
 
A bit off topic, so feel free to ignore, but... Does anyone have a homemade beef jerky marinade recipe they like and would share? Asking here because I'm pretty convinced that bbq and halfway related meat products seem to be pilot oriented, and because people on this forum seem pretty serious about whatever they're interested in.
 
Albany Tom said:
A bit off topic, so feel free to ignore, but... Does anyone have a homemade beef jerky marinade recipe they like and would share? Asking here because I'm pretty convinced that bbq and halfway related meat products seem to be pilot oriented, and because people on this forum seem pretty serious about whatever they're interested in.
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A drinking buddy of mine who was in to jerky just used Teriyaki sauce as a marinade. His jerky was always really good.
 
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I came home to find skewed meat and veggies with a note saying cook however you like. Iron Chef Sac brushed them with Greek salad dressing and threw them on the grill.
 
Well this Saturday's bbq session is ribs again. I set aside a personal 1.70 lb tri tip and some chicken to opt for a 4 lb baby back rib. I applied some Schilling "Beef Barbacoa" slow cooker seasoning as a dry rub. Things are actually smelling pretty good right now. I'm using my standard single slab rig, e.g. Weber with coal holders and also some hickory chunks.
 
My local place already has Honeysuckle turkeys for 88¢/lb. I’m thinking of getting two: one for Thanksgiving and one for the smoker.
 
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