weekendpitmaster.com

Weekend Pitmaster

Friday, March 7, 2014. This is hands down my families favorite item that I cook. Every cookout I ask everyone what their preference is and its always a landslide toward tri-tip. When its cooked right, tri-tip can be one of the best beef items out there. Also, it is a very inexpensive cut of meat; I can normally feed 4-6 people for $17 or less. Heres the packaged meat from the store. Normally use my W.P. Original Rub. You're all said and done, it should look something like this. One 3 1/2 to 4 lb Tri-tip.

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Weekend Pitmaster | weekendpitmaster.com Reviews

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Friday, March 7, 2014. This is hands down my families favorite item that I cook. Every cookout I ask everyone what their preference is and its always a landslide toward tri-tip. When its cooked right, tri-tip can be one of the best beef items out there. Also, it is a very inexpensive cut of meat; I can normally feed 4-6 people for $17 or less. Heres the packaged meat from the store. Normally use my W.P. Original Rub. You're all said and done, it should look something like this. One 3 1/2 to 4 lb Tri-tip.

<META> KEYWORDS

1 recipes

2 beef

3 pork

4 poultry

5 seafood

6 sides

7 misc

8 main dishes

9 rubs/sauces

10 my arsenal

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recipes,beef,pork,poultry,seafood,sides,misc,main dishes,rubs/sauces,my arsenal,diy projects,the pitmaster,contact/media,smoked tri tip,source weekendpitmaster com,yellow mustard,hickory wood,0 comments,labels beef,night before prep,just use,mustard,rubs

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Weekend Pitmaster | weekendpitmaster.com Reviews

https://weekendpitmaster.com

Friday, March 7, 2014. This is hands down my families favorite item that I cook. Every cookout I ask everyone what their preference is and its always a landslide toward tri-tip. When its cooked right, tri-tip can be one of the best beef items out there. Also, it is a very inexpensive cut of meat; I can normally feed 4-6 people for $17 or less. Heres the packaged meat from the store. Normally use my W.P. Original Rub. You're all said and done, it should look something like this. One 3 1/2 to 4 lb Tri-tip.

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weekendpitmaster.com

1

Weekend Pitmaster: Smoked Tri-Tip

http://www.weekendpitmaster.com/2014/03/smoked-tri-tip.html

Friday, March 7, 2014. This is hands down my families favorite item that I cook. Every cookout I ask everyone what their preference is and its always a landslide toward tri-tip. When its cooked right, tri-tip can be one of the best beef items out there. Also, it is a very inexpensive cut of meat; I can normally feed 4-6 people for $17 or less. Heres the packaged meat from the store. Normally use my W.P. Original Rub. You're all said and done, it should look something like this. One 3 1/2 to 4 lb Tri-tip.

2

Weekend Pitmaster: White Lightning BBQ Sauce

http://www.weekendpitmaster.com/2014/03/white-lightening-bbq-sauce.html

Monday, March 3, 2014. White Lightning BBQ Sauce. This is my White Lightning Bbq Sauce. For anyone who grew up in the south you know exactly what white lightning is. To all the others, white lightning is moonshine. I use Ole Smoky Moonshine in apple flavor; it gives the sauce a very smooth flavor. So here are a few step by step directions:. Here are the ingredients that we will be using today. Once translucent add the remaining ingredients and turn the heat to medium. Cook for another 20 minutes. After t...

3

Weekend Pitmaster: Over Night Rib Rub

http://www.weekendpitmaster.com/2014/03/over-night-rib-rub.html

Wednesday, March 5, 2014. Over Night Rib Rub. This is a simple rub that I put on my ribs the night before I smoke them. It really helps give the meat a extra flavor profile. Over Night Rib Rub. 1/2 cup brown sugar. 2 teaspoons black pepper. 4 Tablespoons dehydrated minced onion. Sprinkle ingredients half on the back and half on the front. I normally apply them one at a time and massage it in once all 3 have been applied. Once applied I wrap the ribs in saran wrap and place in the fridge overnight. This i...

4

Weekend Pitmaster: WP Original Rub

http://www.weekendpitmaster.com/2014/03/wp-original-rub.html

Tuesday, March 4, 2014. This is my favorite rub and the one I use most of the time. It works great on pork, chicken and beef. It has a equal balance of sweet, hot and savory. It's very simple to make, just mix up all the ingredients listed below and store it in an air tight mason jar. 6 Tablespoons granulated sugar. 3 Tablespoons dark brown sugar. 12 teaspoons granulated garlic powder. 10 teaspoons kosher salt. 2 teaspoons sea salt. 6 teaspoons chili powder. 1 teaspoon dried oregano. Over Night Rib Rub.

5

Weekend Pitmaster: Step by Step St Louis Style Spare Ribs

http://www.weekendpitmaster.com/2014/03/step-by-step-st-louis-style-spare-ribs.html

Thursday, March 6, 2014. Step by Step St Louis Style Spare Ribs. This is one of my favorite things to cook. I have finally perfected the art of spare ribs, after about 100 racks of trial and error. Also, this recipe cuts out all of the butter, making them less bad for you. This is a pretty lengthy process but the end product is well worth it. We will be starting the night before you cook. I always buy the Farmland all natural pork products. Next I sprinkle my Over Night Rib Rub. 1/2 cup Brown Sugar.

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Weekend Pitmaster

Friday, March 7, 2014. This is hands down my families favorite item that I cook. Every cookout I ask everyone what their preference is and its always a landslide toward tri-tip. When its cooked right, tri-tip can be one of the best beef items out there. Also, it is a very inexpensive cut of meat; I can normally feed 4-6 people for $17 or less. Heres the packaged meat from the store. Normally use my W.P. Original Rub. You're all said and done, it should look something like this. One 3 1/2 to 4 lb Tri-tip.

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