Super Best BBQ

Discussion in 'Food and Drink' started by Mshenay, Jun 19, 2017.

  1. purr1n

    purr1n Burned out

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    The last time I cooked tri-tip was a long while ago, at a meet in my place in California. Yes, it was that long. I did it better this time. Smoked at 180F for a few hours, then finished off on the gas grill. Need to go low and slow with tri-tip.

    The tri-tip was seasoned with salt, pepper, paprika, garlic powder and thyme. (Don't let some asshole sell you on their special seasoning mix - there really aren't that many variations of stuff - if I wanted to get fancier, I would use various kinds of mexican peppers or pecan - with tri-tip, we can go all out fancy).

    I took the tri-tip out of the smoker when it hit 125. I then drizzled a balsamic, oil and molasses mix on the tri-tip for a final 480F sear on the gas grill and let it rest 10 minutes before carving. The temperature ended up at a nice 135 for a medium-rare closer to the rare side.

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    The grain on the tri-tip is like brisket - it goes in different directions depending upon where the meat is. Slice against the grain for best results.

    Next time I will dry-age the tri-tip and do it perfectly. This was close.
     
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  2. bixby

    bixby Friend

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    effing YUM
     
  3. Erroneous

    Erroneous Friend

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    @purr1n When the pandemic lets up, I'm bringing a minivanload of Texas SBAFers to your town and we'll find our own lodging and we'll buy the meat. You can just use the speshul nugget dropping smoke magic machine to make good brisket and maybe we'll listen to headphones or maybe we'll just shoot the shit.
    Sound good?
     
  4. purr1n

    purr1n Burned out

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    Definitely. Time for a Texas meet. A few local guys here in Corpus and Port A I'm already in touch here. I think we can get a good crowd. Heck, maybe an international meet, another !CanJam. The beach is great, especially if you have a 4x4 and love fishing.
     
  5. Erroneous

    Erroneous Friend

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    I have a 4x4 but imagine I'll likely need to bring the wife's van to haul people. Looking forward to the brisket, shrimp, good people and good music!
     
  6. crazychile

    crazychile Eastern Iowa's Spiciest Pepper

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    I bought a Green Mountain Grills Peak Prime pellet grill and used it for the first time yesterday to do a pork loin. (Sorry I forgot pictures.) I first started looking into Traeger but it looked like GMG was going to work better for me. The pork loin came out great. Really juicy. I started it out on a mat based on the recommendation of my dealer, - to minimize cleanup - but I'm undecided on the mat for meats. I had previously used the mat on the gas grill or Weber kettle for veggies. Anyway I removed the mat about 3/4 of the way through the cook because it seemed like it was taking too long, but maybe it wasn't. I cut a 7.5 lb loin in half and it took about 2 hrs at the recommended 320 deg, turning it every 15 mins.

    Today I'm doing brats and hamburgers. I have a sear plate to get the grill marks and we'll see how that goes. I'm still in the learning phase. When the weather gets cooler in the Fall I'll try cold smoking cheddar and mozzarella blocks. I also bought the pizza oven attachment which I can't wait to try out.
     
  7. penguins

    penguins Friend, formerly known as fp627

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    Forgot to post this a while back, but have played with beef ribs a few times in the last 5-6 months.
    It's gotten better each time, but I don't have pictures from my more recent and relatively better attempts.

    Here are some pictures from one of my earlier runs. Not "on paper perfect" by any means, but was very happy none the less.

    edit:
    0. Trim off excess fat. I don't want more than 1/4" or 1/3" of fat anywhere or it won't fully render down by the time the rest of the meat is done in my particular setup. Prime vs Choice will be per your own preference - this is a relatively fatty piece of meat with well distributed fat already.
    1. I slather because I don't like a super duper dark, thick, and cripsy bark on my beef ribs. It doesn't contrast properly with fatty beef ribs per my own preference. You may skip the slather if you feel otherwise. I use a light slather of a somewhat vinegary hot sauce (whatever is on hand, happened to be Roux which is a Lousiana style this time), red wine vinegar, and a tiny bit of mustard (any type except honey / sweetened). Vinegar b/c it "cleans" the smell up a bit but not so much that my beef tastes vinegary. IDK how to describe this "smell" more precisely - the easiest way is think of when you buy cows that were raised their whole lives in an clean open field or if you've had game (i.e. hunting) animals that live in the wild eating good food VS mass industrialized farm animals or game animals that ate mostly human garbage their whole lives.
    2. Rub with a mix of coarse kosher salt and med/fine pink Himalayan salt + coarse ground black pepper with a tiny bit of mustard, onion, and garlic powders mixed in - not enough to drastically change the taste, but I like the smell of it more this. Added a tiny bit of truffle salt once and while the truffle component burned a bit, it imparted a nice subtle smell to the meat as well.
    3. Spritz was a combination of beer , red wine vinegar, and possibly a bit of water, applied about every 40-60 minutes.
    4. Most people say 5-6 hours anywhere between 260-300F, but I've found for my setup it's closer to 4-5 hours at a target temp of about 280/290F, indirect heat. It's done if I can poke a probe through effortlessly until it hits a bone, I don't check internal temp on this. I rest the meat for about 20-30 minutes, going by feel.
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    Last edited: Jun 6, 2022

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