We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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Hoisin garlic Teriyaki tri tip on the salt block
I froze the tri tips for about 30 minutes then sliced them into about 1/4" or so slices and put them through 2 cycles in the quick marinator food saver container and then sucked all the air out and left them in the fridge overnight in the vacuum. I used the Soy Vay brand Hoisin Garlic mixed with Very Teriyaki. I slowly warmed the stone up to 450-500 degrees and seared each side for 30 seconds or so. These come out so tender and the more that are cooked on the stone the better they turn out. You can see that some are darker than others that is not burnt that is the previous drippings reliquifying and adding more flavor. Only downside is my stone will need a clean burn.