Show us what you're cooking...

BNeal

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208
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Grill(s) owned
  1. RT-1250
Beef Short Ribs...

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ghuns

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178
Grill(s) owned
  1. Bull
Spend Saturday helping cook 2676 pork chops for a fundraiser.

This pic is right after a storm rolled through, drenching everybody and threatening to send the canopies flying. We had 3, 200+ pound men holding each one and there were a couple gusts that pulled us off the ground.

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Greg Jones

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There’s been some talk lately about smoking a tri-tip low and slow like a brisket, (see what Heath Riles and ThermoWorks have discussed on this) so I tried that today. I had a 2-¾ pound tri-tip from WildFork, put it on the RT-340 at 235° for a total of 4-12 hours to IT of 200°, while first wrapping at an IT of 160°. The tri-tip was seasoned with Ben’s Heifer Dust and a little additional salt. The smoke ring was amazing as was the taste. While the cost of tri-tip is about double per pound the cost of a good brisket, there is almost zero trim waste with the tri-tip, which makes the price difference much closer. Wife approved, I’ll be doing this again!

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Jim6820

The Crazy Ol’ Basque!
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Timely post, @Greg Jones; I have a 3# tri-tip defrosting for a cook tomorrow on my RT-340. I, too, want to try the slow, brisket-style cook on this cut of meat and will follow your lead. Hope mine turns out as good as yours looks.

Follow-up question: did you wrap in foil or butcher paper?
 

Jim6820

The Crazy Ol’ Basque!
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I made a last-minute change today and did a slow cook on the tri-tip, but not brisket-style. Seasoned it with my personal rub (basically SPOG with a couple of enhancements) and put it on the grill at 200 degrees.

Three hours later, the internal temperature reached the desired 140 F. I pulled it from the grill, double-wrapped it in foil and then a big towel, and put it in my insulated bag to rest while I took care of some chores.

After the hour rest, it was sliced thinly and piled on some fresh rolls. I have to say, it was delicious; tender, smoky and good beef flavor. And, the good news is that we have enough left over for tomorrow.

Maybe next time I’ll try the brisket-style cook, but this one was good enough to put that possibility in jeopardy. ;)

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BNeal

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Messages
208
Location
NE Texas
Grill(s) owned
  1. RT-1250
I made a last-minute change today and did a slow cook on the tri-tip, but not brisket-style. Seasoned it with my personal rub (basically SPOG with a couple of enhancements) and put it on the grill at 200 degrees.

Three hours later, the internal temperature reached the desired 140 F. I pulled it from the grill, double-wrapped it in foil and then a big towel, and put it in my insulated bag to rest while I took care of some chores.

After the hour rest, it was sliced thinly and piled on some fresh rolls. I have to say, it was delicious; tender, smoky and good beef flavor. And, the good news is that we have enough left over for tomorrow.

Maybe next time I’ll try the brisket-style cook, but this one was good enough to put that possibility in jeopardy. ;)

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Damn... why do I look at these posts on an empty stomach...?
 

opus

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Messages
264
I think we are going to fry crawfish this weekend. My wife found LA crawfish on sale which is rare, it is usually just the imported asian stuff which isn't nearly as big or tasty.

I think I saw Krogers had brisket for $1.97/lb so I may go see what they have. I think they also had spareribs at a good price. Taking Thursday/Friday off so making it a long long weekend. I love that my employer went to unlimited vacation days!

Probably also hit costco and see what they have. May get some beef ribs. Those are my wife's favorite.
 

Pops

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Son coming home from school tonight for the weekend, so I will be cooking alot this weekend including:
Wings on the 380
A Boston Butt on the 590
An Outside Skirt Steak on the 380
And some steaks Sous Vide then seared on the Blackstone.
Will Keep you posted.

Also, went by my local butcher tonight to stock up, I have some Heritage Pork Spare ribs that were over 5 pounds per rack! I honestly have never seen ribs this large. Cant wait to smoke em up!
 

Pacman

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Seems like a half decent weekend for you. Enjoy and report back. Defrosting my first SRF Wagyu brisket right now...
 

BowDown

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115
Grill(s) owned
  1. Stampede
Just put a brisket on for Memorial Day, trying some Jax Jealous Devil pellets
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Good review on the pellets here
 

Waterboy

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  2. Bullseye
I thought I’d try something different today so I cooked two Tri Tips two different ways.

1. My regular reverse sear. Salt/pepper and Kosmos Dirty Bird. Turned out awesome. Two mistakes were slightly overcooked (140) and I should have used this Tri Tip for the other cook because it was so well marbled.
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2. My first attempt at Tri Tip burnt ends. Salt/pepper - Killer Hogs Hot for the cook, Heath Riles Honey Rub, Brown Sugar, 5 pads of butter and Killer Hogs The BBQ Sauce for the braise. Flavor was great but just a tad dry. The other Tri Tip had better marbling and I probably should have used it for the burnt ends. I‘ll try these again.
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MOSmoke

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596
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  1. Bull
I’ve had my 700 since last summer and finally got around to doing my first pork butt. I put it on Friday night at 10 but decided I didn’t want to be up every couple of hours to spritz and wasn’t planning on wrapping it so I set the temp to 200 (loosely followed a Malcolm Reed recipe). Hit it with SPG first and let that do it’s thing for about an hour before adding some Heath Riles Honey Rub. Weather was a little cool for this time of the year in MO (upper 40’s), but the Bull hells temp like a champ throughout the night. At 11 hours in I bumped up the temp to 225 as I was in “the stall.” I figured it would be a 12-14 hour cook, but at 15 hours I increased temp to 235. All told it took 19 hours to get the probe tender feel I was looking for. I wrapped it in a foil pan for a couple of hours and set it in a cold oven to let it rest. Had a little street party to attend around the corner so I didn’t get to try it right away, but I got a good laugh from everyone when I excused myself because I had to go home and “pull my pork.”

I am very happy with the finished product. Great flavor, nice bark and the meat was not dried out at all. Brought a little back with me to the party for people to sample and got rave reviews. It took longer than I expected because of low cooking temp, but I would totally go this route again.
 

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Pops

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Here are some pics and notes from this weekend!

Friday-Chicken wings on the Bullseye-Marinated with Bachan's BBQ sauce. They were very good, not crispy skin, but not rubbery. The ones on the right are some fru-fru frenched wings my local butcher had when I picked up the meat, the larger ones on the left are WWF.
Steaks for dinner, sorry no pics, but they were great, Sous Vide then seared on Blackstone. .

Saturday-Cooked 2 Outside skirt steaks on the Bullseye, really one of our favorites now, very, very easy and delicious.
Then I cooked a pork butt on the 590. It was very good, I used SP and Screaming Pig Rub, smoked for 4 hours and wrapped because I was in a hurry and did not plan well, however it came out great. Next time I am definitely going to cook naked the entire time, which I think will produce a much better bark and just a little drier.
 

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davidr2340

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Messages
34
Pork Belly! Happy Memorial Day, everyone! 🍻
 

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Buckeye1

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513
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  1. Trailblazer
  2. Bullseye
Costco had boneless leg of lamb on sale. So I picked a few up and put one on the bullseye yesterday. Seasoned with a mix that was granulated SPOG along with thyme and rosemary. Wow it was really tasty.
 

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Jim6820

The Crazy Ol’ Basque!
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696
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Northwest corner of Washington state.
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  1. Trailblazer
Costco had boneless leg of lamb on sale. So I picked a few up and put one on the bullseye yesterday. Seasoned with a mix that was granulated SPOG along with thyme and rosemary. Wow it was really tasty.
That’s one of our favorites! We season ours pretty much the same way; salt, pepper, onion powder, minced fresh garlic, and finely chopped fresh Rosemary, Oregano and Thyme. The amount of fresh herbs can be adjusted to your taste; we like 4-5 minced garlic cloves and about a tablespoon each of the finely chopped herbs.

One tip that I’ve found helpful is to remove the netting from the meat before seasoning. That allows me to get the spices further into the meat. Once seasoned, I simply tie the roast up with kitchen string. A secondary benefit of tying with string is that it comes off much easier after cooking and doesn’t pull a lot of the seasoned bark off in the process.
 

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