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Message
re: Tri-Trip Preparation?
Posted on 10/24/14 at 6:57 am to FootballNostradamus
Posted on 10/24/14 at 6:57 am to FootballNostradamus
You goin on 3 trips baw?
:jealous:
:jealous:
1
Posted on 10/24/14 at 7:08 am to steakbombLSU
The Virtual Weber site says this for Santa Maria style:
Season with a simple salt, garlic, and pepper rub shortly before cooking.
Use oak smoke wood for authentic flavor.
Cook at 350-375°F to an internal temperature of 125-135°F, depending on desired doneness.
Finish directly over hot coals for 5 minutes to sear the meat.
Remove to a foil-covered platter, let rest 10 minutes, and slice across the grain.
They have a video that shows how to slice the different segments against the grain. If you F that up, you will get tough slices.
LINK
Season with a simple salt, garlic, and pepper rub shortly before cooking.
Use oak smoke wood for authentic flavor.
Cook at 350-375°F to an internal temperature of 125-135°F, depending on desired doneness.
Finish directly over hot coals for 5 minutes to sear the meat.
Remove to a foil-covered platter, let rest 10 minutes, and slice across the grain.
They have a video that shows how to slice the different segments against the grain. If you F that up, you will get tough slices.
LINK
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