[deepsouth]

Any ideas? Something healthy would be best, but I'd love to hear what you guys have done as far as "interesting" or "non-standard" bbq-based sides go.

[phillamb168]

Ah, endives and asparagus, that's the ticket! Now to find asparagus that won't cost me an arm and a leg...

[corkybstewart]

Ah, endives and asparagus, that's the ticket! Now to find asparagus that won't cost me an arm and a leg...

In a couple of months France will be overflowing with excellent cheap asparagus, but it's all white.

[phillamb168]

Ah, endives and asparagus, that's the ticket! Now to find asparagus that won't cost me an arm and a leg...

In a couple of months France will be overflowing with excellent cheap asparagus, but it's all white.

That's ok, I should have some green food coloring left over from St Patty's day.

[deepsouth]

lucked up on a couple tri-tips today, so i decided to make fajitas....

rubbed the tri-tip down with some chili-lime rub with sea salt as well as some fresh cracked pepper.  i used dizzy pig pineapple head on the peaches.  oil and salt and pepper on the vegetables. grilled everything....





















thanks for looking!

[boulderbrewer]

Tried to do my own sauce this weekend. It was good but it just lack something. I think I got a good base.

[bluesman]

Tried to do my own sauce this weekend. It was good but it just lack something. I think I got a good base.

Recipe please. 

[boulderbrewer]

Tomatos canned from the garden, 8oz of tomato sauce..........

[boulderbrewer]

vinegar, molasses, papkrika

[boulderbrewer]

chilli powder, hmm....


dark brown sugar, onion, salt, pepper, and OJ

cook for 2 hrs at least

[boulderbrewer]

PM for the amounts. It does great for shreaded laying hens.

[euge]

The old rusted pit has been transformed. Rising from the ashes and grease it now has a new glorious role: fire pit.



Meanwhile the HEB bird is a-cookin. And that's fresh garlic Polish sausage. It was a nice weekend.

[bluesman]

PM for the amounts. It does great for shreaded laying hens.

I am liking the recipe. (mouth is watering)  ...BBQ sauce recipes have always been a fascination of mine.

Thanks for that!

[bluesman]

The old rusted pit has been transformed. Rising from the ashes and grease it now has a new glorious role: fire pit.



Meanwhile the HEB bird is a-cookin. And that's fresh garlic Polish sausage. It was a nice weekend.

I like the half barrel fire pit.

Looks like you have the BGE workin' nicely. 

[deepsouth]

so, tri-tip is hard to find down here, so when i see them, i usually buy two.  the family loves cow, so this isn't a problem with them.



i seasoned the tri-tip with a heavy dose of sea salt, some dizzy pig raising the steaks and some dizzy pig red eye express.  i got the egg up to about 650 and seared it low on the spider and then put it on top of the adjustable rig and knocked the temp back to 350 until it hit an internal of 140 and let it rest for 10 minutes.  had mini sweet peppers and a nice salad on the side.....























thanks for looking!