The Ultimate Barbecue Cutting Board

Ultimate Barbecue Cutting Board

The three issues

After many years of barbecuing and teaching others to barbecue (my site is, I ran into the three issues with cutting boards. The first is size. If you are barbecuing a couple of full rack of ribs, brisket, or turkey you need at least 16 inches and that is in both width and height. The smaller board just means you have to move your meat to plates so you can have room to carve. The second issue is it needs to fit on a standard kitchen counter (24 inches). If it is bigger than 22 inches then you will have a hard time finding a place to put it in your kitchen. The third issue is meat juice. If it cannot handle a lot of meat juice you are only going to spill the juice all over your deck or patio and if in the kitchen your kitchen counters and floors.

So after much research and design time, I came up with, I believe, the Ultimate Barbecue Cutting Board.

The first is size

It is 17 inches by 17 inches. Large enough to hold a 15-pound brisket, 20-pound turkey, or 4 racks of ribs. The cutting part of the board is 1.25 inches thick and is made from A Grade Hard Maple wood. The board is also up off the counter using rubber feet that keep the board in place when cutting a large piece of meat.

The second is to fit on a kitchen counter

The board can fit on all kitchen counters, even if they have other stuff on the counter. at 17 inches you still have 7 inches for other stuff like can openers, utensil holders, and more. The board also weighs 8 pounds so you do not need to be a bodybuilder to haul your food around.

Last it has a pan reservoir that can hold two cups or a full pint of juice

Also, the pans are disposable for they are the standard weber grease pans you can buy on Amazon for less than a dollar a pan. The pans come in real handy if you want to make gravy using the meat juices. You also can switch pans if you want to cut up a brisket and then carve a turkey by keeping the juices separate. The juice hole can also be used as a handle making it easy to carry the empty cutting board.

cutting board handle

Each cutting board is handmade by me. The wood alone costs me a little over $50 for this is Grade A Hard Maple. The best wood you can buy for a cutting board. Each piece of wood is handpicked for the cutting surface. It takes me a full day to cut, assemble, sand, and oil just one board. I will also engrave on the bottom of the board “Made for “your name” on “the date it was made”. No two cutting boards are the same and my objective is to make you a cutting board that will stay in your family for generations. Makes a fantastic house warming gift or a gift to that barbecue fanatic that wants to take his or her barbecue to the next level.

made in the USA

To learn more please go to our Wiley Santa Fe Store.

ThermoWorks Smoke X4 Review with a DJI Mavic Mini Drone

Today we are going to review the ThermoWorks Smoke X4.

thermoworks smoke x review

Now to answer the obvious question in what does a drone like the Mavic Mini have to do with reviewing the ThermoWorks Smoke X4? Well the Smoke 4X has a transmitter capable of transmitting over a mile and a quarter, as long as nothing is in the way. I live on 4 acres and am surrounded by trees and rolling hills. So I came up with two tests. One is the football field test where I marked 9 spots that were 300 ft or 100 yards (football field) away from my outside BBQ Deck. The circumference of this circle is just under 1,885 feet or over a third of a mile. The Smoke X4 also had to transmit through 6-inch house walls, trees, and even a fifth-wheel travel trailer. The second test was to see how far I could go from the BBQ deck before it stopped transmitting. I will get to that test later in this article.

300 foot circle for smoke 4 review

So why the drone? It has the ability to measure straight line distance from where it takes off. It is very accurate with GPS and ground sensors. It is so precise if you tell it to go home it will fly right back to the place it took off from. If you watch the video review below you can actually see the drone in action.

Now let’s talk features. Or let’s realize that this product is great because it does not have all these features. Actually we are going to talk about what the product does not have.

First The Smoke X4 does not have WiFi

no wifi

One of the number one complaints I get is my thermometer or grill keeps disconnecting from the wifi. In one extreme case this guy decided to put on a brisket and then went to Home Depot thinking he could monitor his brisket cook from afar. Well the grill disconnected from the WiFi so he had no way to monitor. When he got back his grill had started a grease fire and the grill, the brisket, and part of his deck were on fire.

frustrated phone user

So the lesson is don’t ever leave an unattended bbq cooker, period. Even if the thermometer was connected to WiFi his grill would have still caught on fire. Stay home and send somebody else to the store.

The next thing that the Smoke X4 does not have is Bluetooth.

No Bluetooth

Personally except for connecting my phone to my car audio I am not a Bluetooth fan. Why if I walk 25 feet away from a Bluetooth grill or thermometer it justs disconnects. The worst part is Bluetooth devices do not tell you they are disconnected so you think they are working.

Grill on Fire

Many a chicken has been overcooked or burnt because of Bluetooth disconnect.

Now the other thing the Smoke X4 does not need is AC power.

It is battery powered and can run for hours. So now when you go camping and you bring your smokey Joe and to cook some BBQ chicken well now you can leave the lid on and know when those chicken thighs hit 175F. No AC needed.

So no Wifi, no bluethooth no AC and no problems.

No Problems

Now there are some things they did add that I really like. The lanyard is such a simple idea and makes it almost impossible to misplace the receiver. When I first put it on it reminded me of another product that has a lanyard.

I’ve fallen and I can’t get up

When running the football field test I walked to every spot and first made sure I was still connected but to really make sure it would work I turned off the receiver and then let it reconnect. In all 9 spots it reconnected in 30 seconds or less.

The next test was how far can I go before the transmitter fails to connect with the receiver.

long distance test

This test I wanted to make it hard on the unit so I walked to an area that was below the horizon and had plenty of trees. It finally stopped working at 1,053 feet or 2/10 of a mile and this was not close to line of sight. If you want to actually see how far it looks using the drone please watch the video below for the full review. It also will give you instructions on how to program the unit.

In closing if you are looking for a NO PROBLEMS remote thermometer that just works and works well you cannot get any better than the ThermoWorks Smoke X4 or X2.

Please click on the link to learn more or to purchase the great thermometer.

ThermoWorks Smoke X4 or X2

To learn more about the drone click below

DJI Mavic Mini Drone

Umami Barbecue – Brisket

Umami Barbecue – Brisket

If you want to make a brisket that is over the top. Then this is your recipe. It is also a really easy recipe with just six different ingredients. Total prep and cook time of 8 hours.
Print Recipe
CourseMain Course
Keywordbrisket, umami, umami barbecue, umami bbq, umami brisket
Prep Time1 hour
Cook Time7 hours 8 minutes


  • On large cutting board put the whole packer brisket. Now start by removing all the hard fat.
  • Now flip the brisket over to the fat cap side and trip fat so it is 1/4 inch thick across the fat cap.
  • Now remove the silver skin.
  • After trimming the brisket now we add the rub. The rub is very simple. Montreal Steak Seasoning.
  • In a large foil pan apply two coats of rub. First coat so the salt can penetrate the meat and a second coat so we have a layer of rub to make that crust or bark that any good BBQ brisket should have.
  • Make sure you season both sides of the brisket including the fat cap.
  • In mixing bowl add 1 cup of ketchup.
  • Add 1/2 cup of water.
  • 2 Tablespoons of Tamari sauce.
  • 2 Tablespoons of Worcestershire sauce.
  • 2 Tablespoons of Fish sauce.
  • 1 Tablespoon of Umami Powder.
  • Now mix everything thoroughly and let sit in the refrigerator for about 30 minutes. Set aside about a 1/4 cup of sauce to be used later.
  • With injector inject umami sauce into the brisket making an injection every 2 inches. Think of a 2 inch by 2 inch grid.
  • Preheat pellet grill or charcoal grill to 300F.
  • Put brisket on grill and insert temperature probe into thickest part of the brisket.
  • Check brisket every hour and spritz with water if needed.
  • At 160F pull brisket from grill and foil in a foil pan.
  • Add the 1/4 cup of injection sauce to the brisket to give it an extra umami boost.
  • Now seal up the brisket with another sheet of foil. Remove as much air as you can and make sure it is fully sealed.
  • Put sealed brisket back into grill and reinsert the temperature probe.
  • When brisket reaches 205F pull brisket from grill,
  • If you have a Cambro let brisket rest for at least an hour. No Cambro? Then use a cooler with towels.
  • After resting separate the point from the flat and then slice the flat against the grain.
  • Here is the flat sliced and put on a platter. Please note the great smoke ring and how moist the brisket is.
  • Complete 15 pound brisket prepared and cooked in less than 8 hours. Might be my best brisket recipe to date.



Serving: 1lb | Calories: 704kcal

Umami Barbecue – Chicken Thighs

Umami Barbecue – Chicken Thighs

In this recipe, we are going to make a unique Umami enhanced barbecue sauce using the Stubbs Sweet Heat barbecue sauce. We are also going to cook to temperature and not time. In my opinion, these are the best chicken thighs I have ever made..
Print Recipe
CourseMain Course
Keywordchicken thighs, umami, umami barbecue, umami bbq
Prep Time30 minutes
Cook Time47 minutes


  • It really is not a powder but very small piecesof shiitaki musrooms and salt.
    Our rub will only be two ingredients.
    Montreal Chicken seasoning
    And Umami Powder.
  • Pour 1/2 cup of Montreal Chicken Seasoning into bowl.
  • Now pour one tablespoon of Umami Powder into the bowl and mix well.
  • Put rub to the side and now we make the suace that has three ingreidents. Stubb's Sweet Heat Barbecue Sauce, Umami Powder and Fish Sauce.
  • Pour 1/2 cup of Sweet Heat Barbecue Sauce into the bowl.
  • Pour a full tablespoon of Umami Powder into the bowl.
  • Now mix well and let Umami Powder dissolve into the sauce. You need to put this mixture into the refrigerator for about 1/2 hour.
  • Now pour one tablespoon of Fish Sauce into the bowl and mix well. The sauce is now done.
  • Now put the chicken thighs onto a frogmat and peel the skin back leaving the one side still attached to the thigh.
  • Now apply rub liberally to the meat of the thigh.
  • Now fold the skin over on top of the rub making sure the skin is tight and had no wrinkles.
  • Now with the same rub now apply to the skin. The salt in the rub will help dry out the skin and allow it to render so it will not be chewy.
  • Now put chicken thighs into the grill with the grill set at 375F. Also make sure your temperature probe is in the thickest thigh.
  • After about 30 minutes we then apply the sauce to the top of every thigh
  • We then cook until internal temperature is 175F and then we remove from the grill.
  • The chicken thighs will be thoroughly cooked. moist and should taste great.



Calories: 260kcal

Umami Barbecue – Baby Back Ribs

Umami Barbecue – Baby Back Ribs

In this recipe, we are going to make a unique Umami enhanced barbecue sauce. We are also going to cook to temperature and not time. In my opinion, these are the best baby back ribs you can make.
Print Recipe
CourseMain Course
Keywordbaby back ribs, umami, umami barbecue, umami bbq
Prep Time1 hour
Cook Time2 hours 30 minutes


  • Remove packaging on the three baby back rib racks.
  • Remove the membrane from the back of the rib racks.
  • Now season the ribs using Montreal Steak Seasoning.
  • Insert the needle temperature probe into the rib rack making sure we do not touch any bone.
  • Put all three rib racks into a 300F preheated smoker. Then plug in the probe into the Signals thermometer.
  • We are going to cook these ribs uncovered and in the smoke till they reach 160F.
  • As the ribs cook we will now make the barbecue sauce. We get a medium-size mixing bowl.
  • Add one cup of ketchup.
  • Two teaspoons of brown sugar.
  • Two tablespoons of Worcestershire sauce.
  • Four tablespoons of balsamic vinegar.
  • Two teaspoons of garlic powder.
  • Two teaspoons of chipotle sauce
  • One half a teaspoon of ground mustard
  • One half a teaspoon of sea salt.
  • Now if you want you can stop here and use the sauce the way it is. If you want to take it up a big notch then you can add the next three ingredients. I call these the Umami enhancers and the will double the number of glutamates in the sauce.
  • Two large tablespoons of chipotle in adobo sauce.
  • One tablespoon of fish sauce. Please note it is not fishy.
  • One tablespoon of tamari sauce.
  • Now mix well and put into the refrigerator for about 30 minutes.
  • When ribs hit 160F remove and then apply barbecue sauce,
  • Now put ribs into a large foil pan and then cover the top with aluminum foil.
  • Reinsert temperature probe and cook ribs till when they hit 195F.
  • When ribs hit 195F remove foil from the top of the pan and let the sauce turn into a glaze. This is about 30 minutes.
  • Let ribs rest for about 10 minutes then slice and serve.



Calories: 669kcal

Umami Barbecue – Pulled Pork

Umami Barbecue – Pulled Pork

Umami Barbecue Pulled Pork is the first in a series of Umami Barbecue recipes on our site. The secret to this recipe is the sauce. If you try this recipe you will have a hard time going back to regular pulled pork.
Print Recipe
CourseMain Course
CuisineAmerican, Japanese
Keywordfish sauce, imami barbecue, imami bbq, oulled pork, umami, umami pulled pork
Prep Time30 minutes
Cook Time4 hours


  • While we work on the Umami Sauce we can preheat the Camp Chef Woodwind Grill with Sidekick. We set the temperature to 300F.
  • Then set the smoke level to 7. So you know 10 is the highest you can set it to maximize smoke.
  • We keep the rub very simple. We use an SPG or Salt, Pepper and garlic rub. Our favorite one is Montreal Steak Seasoning that is SPG but with a little red pepper, onion, and paprika thrown in. We will use about 1 cup of rub.
  • Using a foil pan so we can have an easy clean up add the rub to every inch of the pork shoulder.
  • As I apply the rub I make sure that all sides are covered. The rub not only adds flavor but the salt draws out protein-rich juice that dries on the surface during cooking, creating a crisp,
    deeply seasoned crust.
  • Now before I take the butt out to the smoker I need to find where the blade bone is.
    I need to make sure that I put the temperature probe on the other side so the probe will not make contact with the bone. Now it is off to the smoker.
  • Here the woodwind grill and as you can see it has the sidekick option. That side burner is going to allow us to prepare everything on this grill. No need to do any cooking in the kitchen. Here I place the roast fat cap down and then insert the temperature probe opposite of the blade bone. So while the pork shoulder is cooking it is time to prepare the umami sauce.
  • Here are the five ingredients. Each one is loaded with Glutamates and should take our pork shoulder over the top.
  • We start with ¼ cup of Worcestershire sauce. This sauce is made with fermented anchovies and is full of glutamates or Umami.
  • Now we add ½ a cup of balsamic vinegar.
  • Then we add a ¼ cup of tamari sauce.
  • Now a ¼ cup of fish sauce. Don’t worry it is not fishy.
  • Finally a can of diced tomatoes. 20 to 28 oz can.
  • Now mix it all up. Now we have to wait until the pork reaches 160F so we can add this sauce.
  • It took 3 hours and 10 minutes to bring this roast up to 161 from a very cold 44 degrees.
    Now we move the roast to a foil pan and then add our special umami sauce.
  • With the sauce added we need to seal the foil with heavy-duty foil and we need the pan to be airtight. At this time we are actually brazing the roast in the umami sauce. We now come to the final part where we add even more umami but we are also going to add texture that will complement the pork.
  • One large sweet onion and shitake mushrooms. We want the onion to be diced but rather large pieces so that they can hold up to the pork. You could use any large onion but I like the sweet ones for we are adding no sugar to this pulled pork.
  • These onion pieces might look large but they will cook down and will be about half this size when done. So why onions? When slow cooked they give off a lot of free glutamates making just about everything they touch taste better.
  • Now my favorite ingredient for this pulled pork. Shitake mushrooms are king in the world of umami. I bought these frozen and already sliced. All I had to do was put them in the bowl with the onions. Before we can go cook these mushrooms and onions we need to salt them.
    By salting the mushrooms before cooking will help draw out moisture allowing them to cook firm and not become rubbery.
  • Here is the cooking set up. Using a 12 inch Camp Chef cast iron skillet and set the burner to medium. I monitor the skillet temperature for I want to cook the mushrooms and onions slow enough so they will not burn or have the butter burn. When outside and it is windy and cold it is hard to know how hot the skillet is. I add the butter when the skillet hits 180F. We want to cook the onions and mushrooms but we do not want to overcook or burn them.
  • Time to put the onions and mushrooms on the grill box. One thing I really liked about the grill box is I can lower the cover over the skillet and get the food out of wind. Actually, felt I could cook about anything on this grill box. At 30,000 BTUs you could easily sear steaks but you could saute onions and mushrooms without overcooking them..
  • Well back to the cook. We now take our cooked onions and mushrooms and add them directly to the pork shoulder. Also, I highly recommend some BBQ gloves like these BBQ Dragon extreme temperature gloves. Best extreme temperature gloves I have ever used.
    After transferring the onions and mushrooms leave the foil pan uncovered and then wait till the internal temp hits 195F.
  • Now it is time to pull and let the roast rest for about 15 minutes. Now get another clean foil pan and then transfer the pork should to the new pan. I use a spatula but you can use a slotted spoon and transfer all the onions and mushroom over to the new pan.
  • Now let the shredding begin. I start with the bear claws and brak it into 4 or 5 large pieces. Then I remove the blade bone. Should come out clean with no meat sticking to it. I then use 2 forks and then I put the gloves on and shed it by hand. After shredding I then mix it all together so that the onions and mushrooms are all intertwine with the pork
  • First, you notice how moist it is. Second, you see the bark and the great smoke ring.
    But the most important is how does it taste. I took a small piece with some bark on it and gave it a try. Om my god. The best I have even made and the best I have ever eaten.
    In review, Umami Barbecue is for real and will take your barbecue to the next level.



Serving: 84g | Calories: 222kcal | Carbohydrates: 1g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Sodium: 670mg

Umami Barbecue – The Adventure Begins

Today I posted my first Umami Barbecue Video. The first one is all about pulled pork but this is not your ordinary pulled pork. This one has onions, shiitake mushrooms and a boatload of high in glutamates sauces.

Watch it but if you want to see the next video please hit the Subscribe button. If Facebook or Instagram is your thing then go like or follow us at @learntobbq .

So you know the next video is going to be Umami Baby Back Ribs do make sure you subscribe or follow us on Facebook or Instagram.

On a side note, the grill I am using is designed to allow multiple items to cook at the same time. When cooking Umami Barbecue you need to integrate different ingredients at different temperatures and at different times. The Camp Chef Windwood is the only grill I know that can smoke ribs and let me make a special Umami sauce at the same time on the same grill.

To learn more about this grill or where you can purchase one click here.

Umami Barbecue – What is it?

We all know what barbecue is but what is Umami?

Umami is a Japanese word that means “yummy” or “delicious” and it’s the name that’s been given to what is called the fifth taste. The other four tastes are sweet, sour, bitter, and salty.

In 1908 a Japanese chemist Kikunae Ikeda determined the source that stimulates this 5th taste.

Mr. Kikunae Ikeda

Ikeda began trying to replicate the flavor of a traditional soup he made from boiled kombu (seaweed) and dried tuna. He mixed together salty, sweet, bitter and sour, but it was something altogether different. In his lab, he finally managed to isolate the substance that gave the broth its distinctive taste: glutamate, the most plentiful of the 20 amino acids that make up proteins.

Ikeda named the taste of glutamate Umami

Other scientists soon got involved and found that other amino acids compound this deliciousness, These are nucleotides, the molecular building blocks of DNA, found in a wide range of foods, including shellfish, pork and, mushrooms. They impart some umami on their own, but more importantly, they magnify the umami of foods rich in glutamates. Foods like chicken, tomatoes, aged cheeses, fresh corn, and almonds.

When nucleotide-rich foods are added to foods rich in glutamates, the result is even more intense flavor.

So how does this affect barbecue? Big Time. First meats are full of Umami and then when you cook them you get the benefit of the Maillard Reaction and Caramelization that improves the taste even more. Then you use tomato-based sauces. Tomatoes are full of Umami.

So if barbecue is already full of umami then what is the big deal?

The big deal is you can always make it better and a better barbecue is what your barbecue enthusiast is always pursuing.

Let look at a standard barbecue meal like pulled pork. First, you season it with salt, pepper and garlic. Garlic is full of Umami.


Next, you cook the pork shoulder until the internal temperature of 200F plus. This allows the outside of the pork shoulder to reach temperatures of 280F plus allowing the Maillard Reaction to kick in. Now you know why the end pieces of a roast always have a more intense flavor.

Now you shred the pork and mix a tomato-based BBQ sauce into the meat and then serve. Tomatoes, as we mentioned before, are full of Umami.

So how do we improve this barbecue classic? How about getting rid of the bbq sauce and add this instead. diced tomatoes, onions, mushrooms, balsamic vinegar, soy sauce, worcestershire sauce, and even some fish sauce. Yes, fish sauce.

I did this recipe and it was the best pulled-pork I have ever had. No one ingredient stood out but the flavor was so intense without being too sweet or spicy. It just tastes great.

Keep coming back to this site for we will be doing a full series of Umami Barbecue recipes and videos.

Rotisserie Turkey on the Wyldside using the ThermoWork BlueDOT

Rotisserie Turkey on the Rec Tec Wyldside using the ThermoWork BlueDOT

This recipe shows how to cook a 12-pound turkey on a rotisserie using herb butter and using a ThermoWorks BlueDot thermometer to monitor the turkey internal temperature.
Print Recipe
CourseMain Course
Keywordbarbecue turkey, herb butter, rotisserie, rotisserie turkey, wyldside grill
Prep Time30 minutes
Cook Time1 hour 50 minutes


Cooking Ingredients


  • Here what it looks like when I first put the turkey on.
    The rotisserie handled this 12-pound turkey like it weighed nothing.
  • The ThermoWorks BlueDOT also ran flawlessly and its round design and two powerful magnets in the back made attaching it rather easy.
  • To attach the BlueDOT all I needed was a round disk used to mount phones magnetically to your dash.
    To attach the BlueDOT you need to route the BlueDOT temperature probe wire through the rotisserie bushing. This bushing allows the spit to turn freely on the grill.
  • Wipe the spit handle clean and remove the paper so the adhesive is exposed
  • Now center the disk at the end of the handle.
    I felt it was easier to put the disk on the table and then center the handle.
  • With disk attached to handle take the blue dot and test how secure it is.
    I was amazed at how strong the magnet was and how secure the BlueDOT became on the handle.
  • Now before you attach the handle just make sure the probe cable can be attached to the BlueDOT and also that the temperature probe can be inserted into the turkey.

    Now screw the handle back on to the spit.
  • Because your cable is going to be a lot longer than you need I wrapped the excess cable around the handle before inserting the cable into the BlueDOT.
  • Now it is time to prep the turkey.
    I borrow this recipe from Gordon Ramsey and it is great at keeping a turkey moist.
    The secret is making an herb butter.
    Your start with 2 sticks of unsalted butter.
    1 Tablespoon of Sage
    1 Tablespoon of Rosemary
    1 Tablespoon of Thyme
  • Now clean your hands and put on a pair of food preparation gloves and go for it.
    You need to make sure every inch of butter is mixed with the spices.
    Now put the herb butter in the refrigerator and let all those spices become one with the butter.
  • Now on to the turkey.
    Got this 12 pound turkey at Sprouts Farmer Market. It is fully natural and has not been injected with salt.
    If you see the words enhanced when you by a turkey it means they injected salt into the turkey. The only thing that is enhanced is the companies bank account.
    For the salt makes the turkey weigh more when it is bought.
    Also, you should never brine an enhance turkey and also an enhanced turkey does mean it is brined. It is not.
    As you see I am removing all the accessories. You do not need any plastic holding legs or a popup temperature gauge that guarantees an overcooked turkey.
    Do keep the neck and all the gizzards for they make a great gravy.
  • Now its time to tie up this bird. You do not want the legs and wings dangling on the rotisserie.
    I separate the job into two twines. One twine to hold the wings in tight and then a second twine to secure the leg s and also hold the skin tight.
    Take twine and loop behind the wings then go around the turkey and secure the wings.
    Make sure you cut the loose ends of the twine so they do not get close to the fire..
  • With the wings tied get a second twine and loop it around the breast bone and follow behind each leg.
    This will push up the breast and also pull the legs up so the skin will tighten and will cook evenly.
    Put the legs together with one on top of the other and wrap legs with twine.
    Flip the bird over and then circles twine over the pope nose and pull twine tight and tie.
  • Now make final adjustments and get ready to apply herb butter.
    Before the butter can be applied you need to separate the skin from the breast.
    With your finger push slowly but firmly between the breast meat and the skin.
    Do this from both sides of the cavity.
  • Now go get he herb butter and put it into the microwave for around 20 seconds and soften it up.
    Now apply butter on every inch of the breast under the skin.
    As you put more butter in with one hand use the other hand to even out the butter.
    This butter is going to give you a very moist turkey with a perfectly golden turkey skin and the herbs will add those subtle flavors we all crave when we have thanksgiving turkey.
  • When you are done covering the breasts then cover every inch of skin on the outside and also in the cavity.
    More butter means better self-basting as the bird turns on the rotisserie.
    Now you know where the name Butterball came from.
  • Make sure you get into all the crevasses and also underneath the twine.
    Now it is time to put the turkey on the spit rod.
    With the turkey laying with the breasts facing up put spit rod through the top cavity and then the lower cavity making sure the rod is above the legs.
    Insert spit rod fork into the upper part of the breasts
    Now put the other spit rod fork and make sure both legs are secured by the fork.
    Now using plyers make sure both forks are secured.
  • Now it is time to get this turkey on the grill and as you can see the rotisserie is turning freely without any hesitation and the bird is not flopping around.
    The BlueDOT temperature probe is also inserted into the thickest part of the breast.
    Here is the BlueDOT only minutes after I put the turkey on.
  • Turkey's temperature is 57 degrees and the alarm is set for 165 degrees. As you can see very easy to read the display.
    For cooking fuel, I am using Royal Oak lump charcoal and Kingsford hickory smoking chunks.
  • Here is the turkey a little over halfway through the cook and you see how evenly the bird is cooking.
  • The Wyldside pit area maintains an even and consistent heat due to the heavy large metal plate at the bottom of the pit.
    In addition, it has a variable speed blower that acts like bellows giving the fire additional oxygen.
    Now here is the ThermoWorks app showing not only the turkey temperature but shows the complete graph of the cook.
  • When turkey hit 160F I then pulled turkey and covered in foil to rest. Over the next 30 minutes, the turkey temperature raised to 165F and the turkey was ready to be served.
  • Cook time before the rest was 1 hour and 53 minutes. The total time from start to finish was 2 hours and 23 minutes. The turkey came out very moist and was full of flavor from the herb butter.



Serving: 3oz | Calories: 170kcal | Protein: 18g | Fat: 4.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 1.5g | Sodium: 96mg

Tri Tips Seared in Duck Fat on the Rec Tec Wyldside Grill

Tri Tip Seared in Duck Fat

Trip Tips Seared in Duck Fat on the Wyldside Grill

A recipe showing how to cook on the Rec Tec Wyldside Grill. This one is all about Tri-Tips using duck fat to sear. This recipe will also work if you have a Santa Maria Style Grill or even an Argentinian Grill.
Print Recipe
CourseMain Course
Keywordargentinian grill, rec tec wyldside, santa maria style bbq, santa maria style grill, tri tip, wyldside grill
Prep Time20 minutes
Cook Time45 minutes


  • In this recipe, we will be cooking and searing Tri-Tip roasts
    on the Rec Tec Wyldside Grill.
    The Wyldside grill is an Argentinian or some would say a
    Santa Maria style BBQ.
    The cooking fuel will be lump charcoal and hickory wood
  • We will need a very hot fire and it all starts with the BBQ Dragon Chimney Starter.
    First, we fill the starter all the way with lump charcoal.
    Then using a tumbleweed starter I light and then push the starter to the middle of the chimney using the access port on the side of the BBQ Dragon chimney.
    To help with the lighting, the Wyldside has vent holes that part powered by a fan, all around the base of the fire pit.
  • To help with the lighting, the Wyldside has vent holes that part powered by a fan, all around the base of the fire pit.
    Here I show the port and how I am pointing it towards the vents at the base.
  • We now turn on the fan to high and let the chimney and charcoal come up to temperature.
    As you can see the charcoal is well on its way. So while the charcoal is lighting we move into the kitchen to prepare our Tri Tips.
  • Here are the ingredients we will be using.
    Duck Fat and Montreal Steak Seasoning
  • And two 2.5 pound tri tip roasts
    A little trivia. The Tri Tip was created by Bob Schultz in Santa Maria, CA in the 1950s. Before Mr Schultz this cut of meat was used to make hamburgers.
    As you can see the roast has three points like a triangle. Hence the name Tri Tip.
    Before cooking, we need to remove external fat and silver skin.
  • Because this is not a big piece of meat I take small cuts until I can see the outside is mainly meat.
  • After trimming you can see that the outside of this roast should really sear well.
    Now it is time to season the meat. I put the meat into a foil pan so cleanup is easy.
    Now with the Montreal steak seasoning, I liberally put the seasoning on.
    Montreal Steal seasoning is your standard SPG, salt pepper and garlic with few extras added.
    With the meat totally cover in rub it is now off to the grill.
  • We now lay the coals in the middle of the fire pit.
    Now add the hickory wood chunks
    As the wood chunks are added you can see the wood starts to smoke and the fire becomes very hot.
    Also, the vents and fan are adding even more oxygen to the fire.
  • We then add another layer of lump charcoal.
    The wood is already producing flame and now we want to move
    wood and coals so we have a focused cooking area.
    Using the rack we try and equally distribute the
    wood among the coals.
  • With coals and wood ready we now lower the grate into the grill.
  • Here you can see my favorite thermometer. Signals by Thermoworks.
    Here is the fire with both flame and smoke. Perfect for cooking these tri-tips.
  • In the grate, up position, the tri-tips are placed on the grate.
    The temperature probes from the signals thermometer are inserted into the two tri-tips.
  • The grate is then lowered to the point that the flames just kiss the meat but do not char the meat.
    The tri-tips are turned about ever 2 to 3 minutes.
    The tri-tips will be ready to sear when they reach an internal temperature of 120F.
  • Here you can see one tri-tip is at 118F and just about ready to pull.
  • With the one tri-tip done we move it off to the side, so it can stay warm.
    Then as the second tri-tip hits 120F we also move it off the heat too.
    I highly recommend some real good BBQ gloves like the BBQ Dragon Extreme Heat Resistant BBQ Gloves
    By far the best BBQ gloves I have ever used.
  • Now it is time to get a large 15 inch cast iron skillet. This one is a Lodge.
    Now the duck fat.
    Why duck fat? It does not burn at high temperature so no free radicals so it stays healthy for you. It also has a neutral taste so it doe not change the taste of the meat.
    Pour duck fat into skillet and let the oil come up to temperature.
  • Coat the bottom of the skillet and the lower the grate so it is very close to the coals.
    Remove meat temperature probes and then start monitoring the skillet temperature using an inferred thermometer.
  • The correct searing temperature is 360F.
    Now do not do this unless you have extreme temperature gloves on.
    As I seared these tri-tips I noticed how the meat actually became more pliable and the color became even in color like a well-cooked steak.
    Total searing time was around 2 minutes
  • The nice thing about the gloves is you could actually feel when the meat was done.
    They looked perfect and it was time to pull.
  • Always cut against the grain and in a tri-tip that means you change the cut when you reach the middle.
    Tri-tip cut easy and it tasted great.



Serving: 8oz | Calories: 500kcal | Protein: 60g | Fat: 12g | Iron: 8mg