Jump to content

Recommended Posts

Posted
8 hours ago, Baboontyme said:

Yeah listen to TSU....do not give up on tri-tip. Please. But it's not a roast. It's a steak. But it's absurdly flavorful. I honestly don't think there's a more flavorful cut. But you have to finish it rare/medium rare and slice it against the grain. 

Maybe too rare for some but damn, this was good stuff. My 8 year old could not stop eating and neither could I. 

36296514194_2126ba153c.jpg

 

Amazeballs. 

Posted
19 hours ago, Baboontyme said:

Yeah listen to TSU....do not give up on tri-tip. Please. But it's not a roast. It's a steak. But it's absurdly flavorful. I honestly don't think there's a more flavorful cut. But you have to finish it rare/medium rare and slice it against the grain. 

Maybe too rare for some but damn, this was good stuff. My 8 year old could not stop eating and neither could I. 

36296514194_2126ba153c.jpg

Well I may try another one sometime. This one got the brisket treatment, but it actually turned out pretty good.

Posted
On ‎6‎/‎17‎/‎2018 at 10:19 PM, Baboontyme said:

Yeah listen to TSU....do not give up on tri-tip. Please. But it's not a roast. It's a steak. But it's absurdly flavorful. I honestly don't think there's a more flavorful cut. But you have to finish it rare/medium rare and slice it against the grain. 

Maybe too rare for some but damn, this was good stuff. My 8 year old could not stop eating and neither could I. 

36296514194_2126ba153c.jpg

We did tri tip at a tailgate last year and people were going fucking crazy over it. We sliced it super thin with the plan to make sandwiches, but most people ended up just grabbing the slices and eating them with nothing else. We'll probably do it again for USC, because California...

Posted
On ‎6‎/‎21‎/‎2018 at 12:32 AM, Hank_Hill said:

Just a heads up its in Austin this year.

Yes. We're playing a team from California.

So how is this for an idea. Think of a Cuban sandwich, but instead of ham / pork roast it's smoked brisket and pulled pork. Smoked cheddar and gruyere cheese. Thin sliced pickles. Assemble sandwich and press like a Cuban.

 

  • Like 1
Posted
33 minutes ago, TornACL said:

Yes. We're playing a team from California.

So how is this for an idea. Think of a Cuban sandwich, but instead of ham / pork roast it's smoked brisket and pulled pork. Smoked cheddar and gruyere cheese. Thin sliced pickles. Assemble sandwich and press like a Cuban.

 

Swap the regular pickles for pickled jalapenos and I'm in.

  • Like 1
Posted (edited)

Just picked up a nearly 4 lb tritip from the butcher counter.  Hope it's good.  Thing ran me 9.99/lb, which seemed high, but whatever.  Got the guy to trim it down to 1/4" of fat or so and will cook tomorrow afternoon.

Half considering just doing a smoke on the 22" Weber Kettle with coals on one side and maybe a small metal water pan.  Never tried to go low and slow, but figure it's as easy as they say.

Salt and pepper will do as well as always, I assume.

Edited by dcbc
Posted (edited)

Decided to give the tri tip a go on the Weber Kettle instead.  Simple salt and pepper rub.  Going to go for rare with reverse sear, fat side down.

6t_GAVn_2_De_LWy_OSqr_Kd_APu_XK7_6o_FVua

Edited by dcbc
Posted

Cooked it around 225 with a water pan in.  Seared it at 109 for a few minutes per side.  Probably ended up medium rare.  We'll see. 

l_Sm_My6_VGpaf_Gs4f_T5gb_DNr2_Ne2_Cy_WFv

Posted (edited)

Undercooked for sure, but I think about 10 more degrees F would have been amazing.  The crust/flavor was great, but the overall meat was somewhere between well received, which it was, and perfect.  I'm thinking the trick at this point is to treat it exactly like I do a steak, but to add a few minutes buffer to anything I'd do with a steak.

 

Ixk_HFXRNZRyt_XC3_Ojw5jy_O9mh_Ib_BIze1gf

 

 

Edited by dcbc
Posted (edited)

Damn now I want some tri tip on a crusty hoagie with some creamy horseradish , sautéed onions/shrooms, and melted provolone 

Edited by Hank_Hill
  • Hook 'Em 1
Posted
6 hours ago, dad said:

 

Remind me never to start a 20 lb brisket at 1 pm on a Sunday when I have to work the next day. 

 

 

Sounds like you needed some 325 lovin. 

Posted
 
Sounds like you needed some 325 lovin. 


Ended up having to finish it off in the oven at 350 for an hour since I pulled it off the smoker at 180 at 11 pm


Sent from my iPhone using Tapatalk
Posted

Did a chicken yesterday....turned out great.  Was out of twine, so improvised with a skewer o try to keep the legs in.

salt/pepper/garlic powder/onion powder rub

Creole garlic injections

cooked around 300 until probe in breast was 165.

Rested for about 20-30 minutes.

36044161_10111794023589060_1335087152282

  • Like 1
Posted
1 hour ago, Tylerocks said:

Did a chicken yesterday....turned out great.  Was out of twine, so improvised with a skewer o try to keep the legs in.

salt/pepper/garlic powder/onion powder rub

Creole garlic injections

cooked around 300 until probe in breast was 165.

Rested for about 20-30 minutes.

36044161_10111794023589060_1335087152282

Good lookin' bird bark!

Posted

This is probably an easy question but it's new territory for a bbq newb. I need to cook a pork butt (for pulled pork sandwiches) for a 4th of July party next week. If I do the smokin a day early, what's the best method to reheat the next day? 

Posted

Don't pull it the day before or it will dry out.  Leave whole and reheat in the oven.  I would probably put it in a big steam tray pan with a little liquid in the bottom (apple juice, cider vinegar, etc.), cover it with foil.  When it is reheated, pull your pork then.

  • Like 1
Posted

Has anyone ever SMOKE a "LONDON BROIL"?

I know that London Broil is a way of cooking, not technically a cut of meat, but I have 1 1/2 steaks worth of what grocery stores call "London Broil" that I froze after turning half of one into hamburger meat (with added pork fat for juice & flavor) and I want to try smoking them on my WSM.

I've seen a few "How To..." pages online, but I was wondering if anyone here has tried it?

Posted

Chicken and baby backs in the barrel for dinner tonight and a 12 lb brisket on the WSM for an overnight cook.  Plan on sleeping in a bit and not wrapping this one, but will hit it with some ACV.  How much extra time should I expect on a no-wrap cook?  Most briskets run me between 14--16 hours at between 225 F and 240 F.

Posted (edited)

Chicken was quick. About another 10 min to pull the ribs. Brisket is chugging along at 226F.

FCb22_SWDWe41_EJu7_WRmi0ef_Aztx_Sw_OB15f

Edited by dcbc
Posted

While, as Texas BBQ aficionados, we obviously normally eschew sauce with beef in particular, let us also recognize the simplistic tastiness of burnt ends.

aa301cfc05cc02d78d0fb216ff3aefe9.jpg

6551086d820f9e8b166115a937d3f0f4.jpg

  • Like 2
Posted

15 hours in on the no-wrap brisket.  Reloaded fuel at 9 a.m.  Cooker is rocking along at 229 F.  Brisket is at 190 and s-l-o-w-l-y climbing.

Posted
12 minutes ago, dcbc said:

15 hours in on the no-wrap brisket.  Reloaded fuel at 9 a.m.  Cooker is rocking along at 229 F.  Brisket is at 190 and s-l-o-w-l-y climbing.

Patience, grasshopper

  • Like 1
Posted

I exercised a little patience by kicking the temp up to 250.  Brisket temp finally moved and is at 193.  Just a gentle kick in the ass.

Posted

Pulled it at 200 after 17 hrs on the WSM.  Probed perfectly.  Resting now.  Slice shots later, but this felt easier than the times I have wrapped it.  Generally, when I wrap, it doesn't probe done until close to 209.  And the time difference is only an hour.  We'll see how she tastes tonight, but does not look DAF.

z_Lq3_X6s_WS9z3ai_Lv_Sb6x_Bt1_Sf_IAe_Ei_

 

  • Like 2
Posted

Finally got to work on did my first two seasonings.  Hot burn with nothing and then then a slower one trying to keep it at 275 with several JImmy Dean sausage rolls.  It will be a learning process because when I noted it dropping to 250, i added just a handful of briquettes.  Damn it shot up past 325 and I had a hard time bringing it down.  I look forward to getting some experience with fire control. 

Posted

Work on adjusting the vents on the bottom to control temp.  I usually let mine get up to what I'm looking for then start closing the vents down to hold them temp.

Posted

Yeah don't add fuel unless you're about to burn out the last of your charcoal.

Think of the bottom vents a little like steering a ship. Don't overcorrect or micromanage it. If you open or close the vents it will take a little while for temps to increase/decrease accordingly.  After a few smokes you'll have a feel for the sweet spot. Tiny, tiny adjustments to the vents will push the temps up or down by a few degrees.

Posted

7b5cac8fc229112959c446da45558ece.jpg

Ok. Going to give a Midnight Smoke a shot. Got 3 seasonings done over the past few nights. Got World Cup consolation game to look forward to about half way through.


Sent from my iPhone using Tapatalk

Posted (edited)

On holding temp, keep the top vent wide open, light your fire with 8--10 coals dumped in the middle of the rest with a few wood chunks mixed in (Minion Method).  Assemble, and let it burn with the three bottom vents wide open.  Hopefully, you're checking the temp with a grill grate probe, but if not, be aware that the lid thermometer runs hotter.  When your fire gets to about 5--10 degrees of your target temp, close down two of the bottom vents completely and close the third one down to the width of a pencil.  Watch your grate temp for the next 30 minutes.  More than likely, it will be spot on and you can go to sleep for the next 10--12 hours.

Edited by dcbc

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...