BBQ Thread

No more metal wire brushes to scrape my grates. Almost ate one
 
pd said:
No more metal wire brushes to scrape my grates. Almost ate one
Click to expand...

Scrape and rinse your grill when the cooking is over so you don't have to worry about this. I learned the hard way myself.
 
I have a tri-tip to smoke this weekend.

Have smoked them in the past but they were always pre-seasoned.

This one is fresh, so pretty anxious to get into it.

Anyone have any tips on seasoning a tri-tip?
 
mcnuttz said:
I have a tri-tip to smoke this weekend.

Have smoked them in the past but they were always pre-seasoned.

This one is fresh, so pretty anxious to get into it.

Anyone have any tips on seasoning a tri-tip?
Click to expand...
How long does it take to cook a tri tip? I have a brother in law that cooks them but they are tough as a boot. I can’t believe he is cooking them correctly. He puts the whole thing on a grill and then slices the servings after about 45 minutes on the grill.
 
L.T. Fan said:
How long does it take to cook a tri tip? I have a brother in law that cooks them but they are tough as a boot. I can’t believe he is cooking them correctly. He puts the whole thing on a grill and then slices the servings after about 45 minutes on the grill.
Click to expand...

I've only done a couple, and always smoke them rather than grilling.

I hardly ever wear boots, damn sure won't eat one!
 
L.T. Fan said:
How long does it take to cook a tri tip? I have a brother in law that cooks them but they are tough as a boot. I can’t believe he is cooking them correctly. He puts the whole thing on a grill and then slices the servings after about 45 minutes on the grill.
Click to expand...
Trying to grill a tri tip is his mistake. He's cooking it too hot and fast. Throw it on a smoker at around 225 degrees for about 2 hours or so. Pay close attention to the internal temp of the meat, taking it off a about 6-7 degrees shy of your desired doneness (medium rare is the only correct answer here) Then throw it in a hot cast iron skillet to sear. Then let it rest about 10-15 minutes before slicing. You will have a tender, juicy cut of meat. No more boots to eat.
 
So I'm just going to use salt, pepper, and smoke to flavor the tri tip.

Reckon I'll keep it simple since it's my first time.
 
NoDak said:
Trying to grill a tri tip is his mistake. He's cooking it too hot and fast. Throw it on a smoker at around 225 degrees for about 2 hours or so. Pay close attention to the internal temp of the meat, taking it off a about 6-7 degrees shy of your desired doneness (medium rare is the only correct answer here) Then throw it in a hot cast iron skillet to sear. Then let it rest about 10-15 minutes before slicing. You will have a tender, juicy cut of meat. No more boots to eat.
Click to expand...
Sounds right. He has wasted a lot of Tri tips but I have never said anything because I have never tried to do one and it’s not likely I will .
 
L.T. Fan said:
Sounds right. He has wasted a lot of Tri tips but I have never said anything because I have never tried to do one and it’s not likely I will .
Click to expand...

Just do one, to show him how it's done.
 
Been using my pellet smoker exclusively for a solid 5 months. Went back to charcoal and, man, there's nothing like a good charcoal fire.
 
I've never been a fan of tri tip. It's too lean, which is why so many people overcook it and make it as tough as a shoe.
 
pd said:
Been using my pellet smoker exclusively for a solid 5 months. Went back to charcoal and, man, there's nothing like a good charcoal fire.
Click to expand...

Use a natural wood smoker with good wood. The temperature is more challenging to control, but the flavor is a lot better than anything that comes from a pellet.
 
Plan9Misfit said:
Use a natural wood smoker with good wood. The temperature is more challenging to control, but the flavor is a lot better than anything that comes from a pellet.
Click to expand...

Definitely and hope to some day. But I need the automation convenience for those 12 hour smokes.
 
pd said:
Definitely and hope to some day. But I need the automation convenience for those 12 hour smokes.
Click to expand...

Yeah, I hear you. I have a wood burning smoker, and briskets can suck the life out of me sometimes because I have to put them on the smoker at midnight-1am for them to finish by 6-7pm.
 
mcnuttz said:
Just do one, to show him how it's done.
Click to expand...
I would have to go to California to do that. I guess I could make a video. No can’t do that I sold my system last year. Scratch everything.
 
Ok smoker guys.

I need something big enough to do 8-12 tri tips at a time.

What do you recommend? Any of your models handle that?
 
Sheik said:
Ok smoker guys.

I need something big enough to do 8-12 tri tips at a time.

What do you recommend? Any of your models handle that?
Click to expand...

Mine would handle it.

You wanna borrow it this weekend?
 
Plan9Misfit said:
Yeah, I hear you. I have a wood burning smoker, and briskets can suck the life out of me sometimes because I have to put them on the smoker at midnight-1am for them to finish by 6-7pm.
Click to expand...

I just went to the market to buy a packer brisket. Son of a bitch damn near doubled in price from $3.99/lb pre-focus to $5.99/lb.

I opted for ny steaks instead.
 
You must log in or register to reply here.
Back
Top Bottom