Stove top, grill, BBQ or culinary tips.

[Coby7]

Cooking up a shell fish chowder with crab, quahogs, clams, mussels and shrimps.

[Coby7]

Ingredients are Red skin potatoes, carrots, portobello mushrooms, zucchini, sweet potatoes, onions, boil for 30-45 minutes then add 8oz of clams, 8oz of crab, 8oz of quahogs and 8oz of shrimps. This meal will cost you but it's fit for a King and his Queen.

[Coby7]

It was as good as it looks, wife devoured 2/3 of the pot.

[Spurshot]

Tri-tip...

Take the meat directly from the cold refrigerator. Season well with favorite dry rub.

Sear on very hot grill (a gas grill isn't hot enough, you want it quick, still cold internally). Remove.

Place in a smoker with mesquite wood at 225F.

Smoke until internal temp is to your desired temp. Usually 1-2 hours. Depending on how low you can run your smoker. Lower/longer is better as long as you don't over cook the beef. I like 135F internal temp.

H

Au Jus

While the smoking is going on, take a quart of the best off the shelf beef stock you can find, dump into a saucepan, add 1/4 cup of your favorite savory rub, tablespoon or three of Franks Hot Sauce, tablespoon of soy sauce, a splash of red wine (not too much), a teaspoon or two of Worcestershire sauce, heat to a boil while stirring. Turn off the heat and let it cool to you desired meat temp or lower.

 

Slice the meat across the grain (gotta get creative here, it doesn't have to be 90 degrees, just across),

Put the meat in a deep tray, pour the au jus over the meat. You can eat it right away. But several hours or the next day will have more flavor. Refrigerate of course.

 

You'll throw out the brisket once you have this.

 

You can also use the Au jus to marinade or inject it prior to cooking.

[Coby7]

Holy crap, that's mouth watering right there.

 

You guys are probably going to laugh but my mid day snack is a cheese whiz and Lay's BBQ chip sandwich. Don't knock it till you've tried it.