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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Last barbeque fo the year today.
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    Last barbeque fo the year today.

    PaulO in MA
    Fri Dec 09, 2011 9:17 am
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    Nice day up here in MA. Sunny and should be in the 40s, close to 50.

    Will do the last barbeque of the year today.

    Just made the baked beans for the smoker. Beanhole Beans from Raichlen's Barbeque USA.

    Used Basic Brisket Rub from Stines' Mastering Barbeque on the 4 tri-tips and 4 skirt steaks. Just a standard beef dry rub with all the expected ingredients.

    Will fire up the smoker in a few minutes to let it get to temperature.
    PaulO in MA
    Fri Dec 09, 2011 12:21 pm
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    Just flipped, rotated, and sprayed the meat with apple juice. Never barbequed skirt steak before. Very thin cut of meat. An hour and a half in, and they are almost done. icon_smile.gif





    Three skirt steaks on top. One skirt steak and four tri-tips on the bottom. Also baked beans. The baked beans are in there to get smokey. I may have to finish them off in the oven later after barbequing is done to drive off more liquid. I should have added some apple cider to the beans. Thought of it after I had already covered the beans with water and a can of beer.



    The skirt steaks will be for barbequed beef fajita wraps. I usually use flank steak, but wanted to try something different.



    Tri-tip will be for sandwiches, paninnis, and to put on top of salad.

    PaulO in MA
    Fri Dec 09, 2011 1:26 pm
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    Skirt steaks are done.



    Beans coming along nicely.



    Tri-tips getting there.



    Other beans doing well.



    Will cover the skirt steaks with foil to let them rest, the juices redistribute, and cool. Will cut them into pieces, wrap them in freezer paper, and label them.

    PaulO in MA
    Fri Dec 09, 2011 3:13 pm
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    Tri-tips done.



    Baked beans done.



    Tri-tips will also rest and cook before cutting into pieces and freezing.



    Took this a couple of nights ago. B.J. gets feline Greenies cat treats in the evening. Tuna about 6 PM and Greenies at 8 PM or when he tells us it's time ...

    Red Apple Guy
    Fri Dec 09, 2011 9:28 pm
    Forum Host
    what a way to go.

    Red
    PaulO in MA
    Sat Dec 10, 2011 9:11 am
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    Thanks.

    Not sure about the brisket rub recipe that I used on other cuts of meat. Probably too peppery for a very thin cut like the skirt steak. I'll be using the skirt steak in other recipes, like fajita wraps, so it should hopefully be o.k.
    Paymaster
    Wed Dec 14, 2011 8:58 am
    Food.com Groupie
    Oh Man!!!!!!!!! Good eats for sure right there!!!!!!
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