#jadewolf bbq

[jadewolf-writes]

Deep South meets California.

Southern fried corn and stewed potatoes (leftover from last night) with smoked tri-tip.

A little from where I came from and a little from where I found my home.

[jadewolf-writes]

Tri-tip going onto the smoker!

So glad to have enough firewood to cook with again.

Also featuring Santa Maria-style pinquito beans...

[jadewolf-writes]

It took a bit to get the fire burning in all this wind, but finally got it to take and my tri-tip just went in!

[jadewolf-writes]

Tri tip, tri tip, tri tip!

Smoked over almond wood to rare, then finished on the grill for a good sear.

It's sitting to rest now and then dinner at last!

[jadewolf-writes]

Just two more degrees left to go.

[jadewolf-writes]

Chillin by the fire while I keep an eye on the brisket in the smoker.

Brisket is at 196F in the point and 203F in the flat. I just need the point to get to about 205F, then I can pull it and transfer to a warm hold at 140F overnight to rest.

I think maybe another hour or so should do it.

[jadewolf-writes]

Brisket time! 11lbs of prime brisket going into the pit!

[jadewolf-writes]

Damn, that's a mighty fine coal bed. Almost makes me sad to be done with it for the day. I could drop a split on it right now and it would catch in seconds.

I love this pit.

And I gotta say, almond wood is working out amazingly. Burns so dang clean! Hot and consistent. It's lovely. No more hardware store hickory for me!