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Wood fired sirloin tip well underway

Nature BoyNature Boy Posts: 8,339
edited 9:27AM in EggHead Forum
Thanks JJ for the idea. I haven't been this excited in a while.
Got me a real nice fire goin with some hickory, maple and oak branches from the woods. Added some big pieces of taste o texas mesquite chunks (8 inches x 4inches x 1 inch.) Man that stuff burtns hot!! Seared the 4 pound tip on 2 sides (seared very quickly!). [p]Removed the meat to a plate, added some more wood and let that get going good and to get a nice coal base. Set up a drip pan with water (they had water in caveman days), and added the extended grate, sirloin tip on top, and closed the bottom vent to 1/2 inch. Immediately got a good dose of smoke when I slowed the airflow down. Cruising along steadily now, smoke even whisping out of the hole where the BGE thermometer used to proudly sit.[p]If I had to guess, I'd say dome temp is up there pretty good right now, but will slowly drop until next time I have to add wood. My clothes smell like I am camping. This is GREAT!!!![p]A hardy caveman "uuuuugh" to all.
NB

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Comments

  • Bama FireBama Fire Posts: 267
    Nature Boy,
    No lump? Just wood? No thermometer? [p]Keep us posted![p]B~F

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  • Nature BoyNature Boy Posts: 8,339
    Bama Fire,
    Yep. Sho be lookin good rot now.

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Tim MTim M Posts: 2,410
    Nature Boy,[p]Darn, I am heading south -- wish I could come visit and see that. Good luck with it. Let me know if you need more rubbish - I mean BBQ fuel.[p]Tim
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  • Nature Boy, Go for it man. You are my hero. Did you bury your egg in the ground? I mean, isn't that the way the REAL MEN who made our country great did it?
    yours in the egg--The Colonel

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  • Nature BoyNature Boy Posts: 8,339
    Thanks for the positive thoughts! This is amazing. Been on for about 3 hours. Still haven't added any wood. Opening the lid for 30 seconds results in the fire jumping into flames...so it is burning nicely. [p]Did a skewer test 10 minutes ago, and it is nearing the finish I believe. I guess I'll know more when I slice into it. Looks like barb-q sammiches for lunch.[p]NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • SmokeySmokey Posts: 2,468
    Nature Boy,[p]That all sounds great! I think that has to go on the must try list! I have defrosted a London Broil last night and will probably do something interesting tonight. I may try something similar, but will use the toys (polder, thermometer, rubs, etc.)[p]Smokey
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  • CornfedCornfed Posts: 1,324
    Nature Boy,[p]Sounds terrific. I used an all wood fire once that consisted only of hickory chunks. As I recall, this was the fuel ST, Finger Lickin' Tom, myself, and a few others used the evening we barbecued during Huricane Floyd last September 99. It was raining too freakin' hard for any of us to want to run out and buy lump so we just used the wood I had laying around![p]Anyway, I experienced the same thing you mentioned where every time I opened the lid the wood would shoot out some flames. The food was particularly smokey that evening, if I recall correctly.[p]Q'in up a storm (pun intended),
    Cornfed

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